PHILOSOPHY
​Having travelled extensively around the world, an Italian couple had always carried a deep passion for food. This passion led them into the restaurant business in several countries, as running a food business had long been part of their family heritage. Having a mozzarella factory was not their first experience in cheesemaking, but it had never crossed their minds to open one in Indonesia until a visit to Bali changed their plans. Falling in love with the island, they decided to stay. Together with a fellow Italian cheesemaker who had been crafting cheese since 1995, and with the full support of their family, they brought cheesemaking expertise into Indonesia, not the cheese itself.

Their objective was simple: to produce Italian dairy products to the highest standards, using only local and fully natural ingredients. Following the traditional, time-honoured recipe from Southern Italy further refined and mastered through their family business they now produce everything in their Jogjakarta-based factory.