At 8 Degrees we use high quality Indonesian milk and traditional cheesemaking practices to create premium cheeses and yoghurts.
We love our cows
Our partner dairy is a single herd dairy farm in the highlands of Banyuwangi. The cows are feed a high quality diet which includes grass, legumes for protein, beer hops for probiotic cow health and silage (fermented grass). They walk freely to the milking shed which uses modern hygienic milking machines and practices. We know that the milk has no additives, no pesticides, no hormones and no antibiotics because we test every sample we receive in our inhouse lab.
A beautiful cheese-crafter’s milk. We also source the best of Indonesia’s spices, sea salts and local organic herbs to bring out the best in our premium cheeses.
Why 8 Degrees?
Bali is 8 degrees below the equator and 8 degrees Celsius is the perfect temperature for slow cave fermentation to produce quality full tasting premium cheeses. Great cheese takes time.
Our head cheesemaker learnt her craft from leading cheese-masters in Australia and France. We have qualifications in HACCP and risk management which ensures hygiene standards and effective controls are incorporated across the end to end making process. Our passion is for rekindling traditional cheese making practices and mentoring young Indonesians keen to learn the craft.