Mazaraat Artisan Cheese is A family-owned and operated business, we specialize in making cheese with the respected tradition of old-world natural cheesemaking to time-honored methods, using the freshest, creamiest cow’s & and goat’s milk and by retaining strict quality control throughout the process. What sets our cheese apart from others is the love and care with which we handcraft every batch of cheese.
Cheese is simply not a common Indonesian type of food, but on the other hand, fresh high-quality milk from local farmers is available in abundance. Perform myself as an owner and cheese maker, I was awakened by this reality, as well the need for access for fresh, local, and healthy food.
Cheese is simply not a common Indonesian type of food, but on the other hand, fresh high-quality milk from local farmers is available in abundance. Perform myself as an owner and cheese maker, I was awakened by this reality, as well the need for access for fresh, local, and healthy food.
2015
The name Mazaraat was first introduced on November 26, 2015, marking the first time we showcased our products and sold them openly at Pasar Organik Kamisan. At that time, we were producing Ricotta, Halloumi, Feta, and Mozzarella. We also sold our products from home, transforming our living room into a small shop.
2016
After nearly a year of working with fresh cheese, we began experimenting with aging cheese using simple tools, exploring new possibilities. It was during this time that we had our first encounter with Chef William Wongso. From that moment on, Mazaraat’s growth has always been guided and mentored by him.
2017
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.
2018
We increased our production capacity from 80L per day to 150L per batch and hired several employees with a high school education background, training them to become cheesemakers. Many of them remain part of the Mazaraat family to this day. We also became more active in promotional events and cheesemaking demonstrations. By the end of 2018, we decided to sharpen our expertise by studying and obtaining certification at Over the Moon Cheese School, Putaruru, New Zealand.
2019
Returning to produce several cheese collections especially in the bloomy rind family such as Brie, Crottin (Khayya) and Jack O’ Colby Becoming a legal entity under the name of PT. Mazaraat Lokanatura Indonesia Starting to carry out professional functions as a Dairy Production consultant completing cheesemaker and affineur certification for the European Union at the lycée Agricole, Auvergne, France.
2020
Becoming a year full of surprises and changes. Mazaraat started production in a new place at the foot of Mount Merapi which was initiated by the Minister of Cooperatives, Mr. Teten Masduki and increased the capacity to 500L/batch Obtaining complete certification in the form of Halal, BPOM and HACCP The birth of Ibra the first blue cheese Covid-19 strikes! And it caused us to really evolve in order to maintain the entire ecosystem that has grown together for 5 years
2021
There were not many spikes in 2021 because the world was still hit by the Covid-19 outbreak and the market was still sluggish. With a lot of free time, we were able to have space to explore, and Shropshire cheese was born, which is Yellow Cheddar with blue vein infusion and Wild Eclipse which is Camembert with bamboo activated charcoal coating. Having the honor of receiving an order for Eid hampers from the State Palace for the ranks of Ministers of the Advanced Indonesia Cabinet
2022
With great enthusiasm and lots of prayers, we tried our luck by opening a trading company in Singapore under the name Mazaraat Lokanatura Asia PTE. LTD which aims to trade Mazaraat Indonesia products there. Participating in several regular events in Singapore for brand and product penetration
2023
Starting 2023 by being selected as a member of the Indonesia-Denmark consortium for the launch of the first organic milk and cheese in Indonesia Giving birth to the first certified organic cheese and milk in ASEAN Joining hands with local SMEs to further introduce Indonesian cheese through food called “SuaRasa” which is held every month.
2024
Starting 2024 by going back a long way to study at the ARLA Institute, conducting comparative studies of markets and farms in Denmark Receiving the JALIN LOKALIN 2024 Outstanding SME Award