With growing confidence, we released several aged cheeses, including Brillat Savarin, Colby, and Tomme. Later, upon Chef William Wongso’s suggestion, we renamed Brillat Savarin to Athan and Tomme to Tomme de Merapi, signifying the birthplace of these cheeses. We were honored to welcome Chef Antoine Audran, who visited us on a quiet, rainy morning. With great humility, he sat in our modest kitchen, enjoying a cup of kopi tubruk and a few slices of cheese. He remarked that the flavors and techniques we presented were rare to find, even in his home country, France.
2017
