Local cheese brand Milky Whey Cheese boasts of over 20 types of cheese, ranging from the classics like gouda to ones featuring unmistakably Malaysian flavours
Self-taught cheesemaker Annisa Iwan is changing the face of Malaysia’s gastronomy scene, creating homegrown Malaysian cheese using locally sourced cow milk. Her brand Milky Whey Cheese boasts of over 20 types of cheeses, everything from mild ricotta and mozzarella to her own creations like Opal which has a creamy center and Sarawak which is encrusted with the famous Sarawak pepper.
Annisa excels at adapting well-known cheese types to the Malaysian climate and ingredients. Turquoise Blue, made in the style of an Italian Gorgonzola, is one of Milky Whey Cheese’s most popular products. She uses a mix of local grass-fed cow milk with local ingredients in her cheese, something that she perfected after plenty of research, experimentation and tips from seasoned cheese makers.
Her first attempt in selling her homemade cheeses was at a school bazaar. It sold out in hours, prompting her to make and sell more of her own produce. A year later, Milky Whey Cheese was conceived. Today, Annisa also works with local smokeries and charcuterie producers to create beautiful grazing boards.
This article was originally published in the February 2020 issue of Going Places.