Artisan Producer of Speciality Cheeses
Chiangrai Blue Cheese
A semi-soft, blue veined cheese hand made in Chiang Rai always using fresh milk from our local cows. Our Chiangrai Blue is aged for a minimum of 3 months giving it it's own strong, distinct taste. The mould ripened finish gives each cheese it's own unique appearance.
Tomme de Chiangrai
Tomme de Chiangrai is a semi-hard, pressed cheese with a pliable and firm texture. It has numerous irregular "eyes" spread throughout the ivory coloured paste. The taste is very distinctive and characteristic to the cheese. The maturing takes around 2 months during which the cheese starts to develop a darker yellow rind dotted with patches or white mould.
Smoked Tomme de Chiangrai
Our popular Tomme de Chiangrai slowly smoked over fruitwood. This has a wonderful, unique smoked taste which is fantastic on the cheese board or tossed into a salad.
A semi-soft, unripened brined cheese made with our unique mixture of cow's milk. It has a high melting point which makes this a uniquely delicious and grillable cheese. It is quickly making it's way up the list of popular food trends.
Chiangrai Mountain Cheese
Crottin de Chiangrai aged goat cheese
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