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.
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.
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!