Set among the cool hills of Chiang Rai, the aptly named Chiang Rai Cheese brings European-style cheese making to the tropics – without compromise. Founded by a Thai-Danish couple and now owned by Thais, this operation has spent over a decade perfecting long-aged, natural-rind cheeses made from 100 percent raw cow milk sourced from small farms and co-ops in Thailand’s northernmost province.
The lineup leans Alpine –think Gruyère-style Chiang Rai reserve that’s nutty and robust; Halloumi, a Greek favorite; and Tomme, a semi-soft, washed-rind cheese. With no preservatives and long aging times, up to a year for some varieties, all of their cheese is crafted in small batches using traditional techniques.
The cheese factory is open to the public and you can stop in to buy cheese, but it’s not set up as a shop just yet. You can find their cheeses in select Chiang Mai and Bangkok outlets and restaurants.
Chiang Rai Cheese. Cheeses from B180. Available at Vivin Grocery and Bolan (Bangkok), as well as Sloane’s outlets and online.