We love to hear from our customers, so don’t hesitate to get in touch if you have any questions or special requests!
What are your delivery options?
We currently deliver to Bali and Java only, and offer the following services:
Ubud & South Bali: Free next-day delivery Mon-Fri
Including Ubud, Pererenan Canggu, Seminyak, North Kuta, and Sanur! 150k minimum order.
Bukit Peninsula: Free delivery every Tue and Fri! 150k minimum order.
Free pick-up from our shop front in Kengetan, Ubud. Opening times: 9am-4:30pm Mon-Fri, or 9am – 12pm Sat-Sun.
Paid Courier Delivery from 9am – 4pm, Mon-Sun, with the following flat rates:
Ubud – 15k
Sibang – 25k
Sanur – 50k
Canggu-Seminyak – 60k
Jimbaran-Bukit Peninsula – 120k
If you live outside of these areas, you can select ‘Custom Delivery’ at the checkout and we will contact you to arrange a custom delivery rate.
We use Paxel next-day delivery, so will orders arrive the following day around 5-8pm.
Available Mon-Sat, with the following flat rates:
Small (<5/6pcs) – 63k (Jakarta) | 24k (J Timur)
Medium (<8/9pcs) – 99k (Jakarta) | 37k (J Timur)
Large (<12pcs) – 130k (Jakarta) | 40k (J Timur)
Are all of your products vegan?
Absolutely. We’re a vegan-owned business, so our products are all 100% vegan, and always will be.
What is the shelf-life?
All of our products come with expiry dates on the labels, so be sure to check that when you buy. Our shelf lives range from 3 to 5 weeks if stored properly.
Where are you based?
We work our magic just south of Ubud, in Bali, Indonesia. Here’s our place.
Do you have any allergen-free products?
Nuts: Currently all of our products contain tree nuts.
Gluten: We don’t use any gluten-containing ingredients, however we can’t guarantee the absence of trace amounts.
Do you run workshops?
How should I store my cheese?
For best results, keep the cheese tightly wrapped in the packaging it comes in, and make sure to keep it in the coolest, driest part of your refrigerator.
All of our products are also freezer-friendly except Reaper Jack and Mozzarella (these will have a softer texture after thawing, so are still suitable for cooking with, but not ideal for enjoying fresh).
Which cheeses are best for melting?
Currently our only ‘melty’ cheese is the Reaper Jack, which will become gooey and slightly stretchy when cooked. The rest of our cheeses will soften when cooked, but they don’t become gooey and if cooked for too long they will dry out, so it’s best to add them right at the end of cooking.
Which are your bestsellers?
How are the cheeses made?
Each of our products requires a different process, but here is an overview:
All of our cheeses are fermented with vegan lactic cultures, some have flavorings added while others do not, and then they go through a 1-4 week aging process in controlled conditions, during which time other added cultures work their magic, complex flavors naturally develop, and texture becomes firmer.
What is the nutritional content?
Please contact us directly and we will happily provide you with the nutritional information!
Do you accommodate special orders?
Absolutely! We love a challenge, so if you have any custom orders or special requests, just ask – we don’t bite.
Do you have a shop?
We do have a small shop front at our production place, and you’re welcome to swing by and pick up your order or browse our options! We are also partnered with a variety of shops around Bali, please check our Stockists page for more info.
Where can I buy your products?
How should I order?
My cheese is growing mould!
Don’t worry! Our Camembert, Valencay, and Gorgonzola cheeses all contain live mould cultures – that’s what creates the incredible flavors and beautiful rinds, and it’s the same moulds that are used traditionally for their dairy counterparts.
Because the cultures are live, they will continue to grow slowly even when stored in the refrigerator, especially if your fridge is a bit warm or humid, or the packaging isn’t sealed tightly.
For the Gorgonzola, safe mould can be white or blue-green; for the Camembert and Valencay, the mould should only ever be white.