Talking Cheese in Asia: Who is Malory Lane?
Who is Malory Lane? Meet the ‘gaijin’ cheesemonger in Japan that’s changing the scene. By Ivy Ng
Author: Ivy Ng
Talking Cheese in Asia: Who is Brenda Foung?
A creamery born out of love – Brenda Foung and Henry Gerard made a life-changing decision in 2015 to create a creamery in Taichung and to have more time watching their son grow up. I talk to Brenda about the challenges and rewards of life as a cheesemaker and their aspirations for the Taiwanese cheese industry.
Talking Cheese in Asia: Who is Stephanie Lin?
Becoming vegan five years ago not only helped Taiwanese native Stephanie Lin discover healthier eating but also inspired her to launch a new career in vegan cheesemaking. Our cheese specialist Ivy talks to her about making vegan cheese, working 4 hours a day and being a better version of herself.
Talking Cheese in Asia: Who is Isabella Chen?
During a recent visit to Taipei, our cheese specialist Ivy Ng spoke to Isabella Chen, Taiwan’s burrata pioneer, who switched from journalism to cheesemaking 4 years ago. Already counting Michelin-starred chefs amongst her clients, she talks about her eagerness to keep learning and her aspiration to support local dairy farming industry!
Talking Cheese in Asia: Who is Yanzi Wang?
In this week’s Talking Cheese in Asia series, our cheese specialist talks to an inspiring couple who are making artisan cheese in the nomadic Mongolia.
Promised Land, Promising Cheese
Hong Kong’s cheese lovers were bowled over by the outstanding quality of US artisanal cheese at a recent tasting hosted by Cheese & Wine HK, in collaboration with the California Wine Institute. Our cheese specialist Ivy reports on this event featured in California Wine Month.
Talking Cheese in Asia: Who is Myriam Bilbault?
In the latest Talking Cheese in Asia series, cheese specialist Ivy Ng talks with a young and no-nonsense French cheesemonger about her ambition for Hong Kong and her determination to persuade the locals’ taste buds to appreciate the diversity of French artisan cheese.
Sake and cheese: a symphony of umami
Our cheese specialist Ivy Ng argues Cheese, a protein-rich food, with umami-charged compounds, its creamy, rich texture, is in fact the perfect match with Japanese sake, as shown in the pairing with Junmai sake by Katsuyama Shuzo.