At Jartisann, cheesemaking is more than craft. It’s composition. Founder and cheese maker Jarutat ‘Jart’ Snidwongse na Ayuthaya draws from his musical background and approaches each wheel like a musical score – intuitive, expressive and unmistakably original. With nearly two decades of experience, he crafts small-batch cheeses using unpasteurised cow and goat milk sourced from local co-ops and small farms in Chiang Mai.
Some recipes arise from happy mistakes, like a now-signature feta developed for the Royal Project from leftover curds, while others reflect technical finesse honed from study, years of trial and error and observing European cheesemakers. The lineup now includes 13 varieties, spanning firm aged blocks to soft, delicate rinds like the playfully named San Paquanburie – a Chiang Mai take on soft brie.
Head to Jartisann’s rustic shop and restaurant in Mae Hia to explore the full range and dine in on cheese-forward dishes like open-faced melts and creamy pastas, or assemble your own tasting board. They also have a new location at Kad Farang Mae Rim with the same offerings.
Jartisann Cheeserie. Cheese plates from B280. Open 10.30am-8.30pm, closed Mondays. Also available at select supermarkets and hotels.