🧀Description: Introducing Chalomjai, our signature soft mold-ripened cheese that redefines artisanal indulgence. Inspired by the timeless elegance of Brie, Camembert, and St Felicien, Chalomjai is crafted using a unique recipe that gently acidifies the milk with traditional yogurt cultures before salting it directly. The result is a remarkably creamy, low-salt cheese that transforms over a week—from a firm, delicate beginning into a luxuriously soft masterpiece with bold, complex flavors.

🪧Name: Chalomjai (ชะลอมใจ) is a playful twist on the Thai term ชะดโลมใจ, evoking a sense of calm and gentle indulgence. Its name also pays homage to its unique packaging—the traditional Thai bamboo basket known as a "chalom"—which gives the cheese its distinct identity.

📦 ~170 g wheel (approximate weight), wrapped in paper and inside a chalom (bamboo basket).

🐄Source milk: Fresh cow's milk from Nakhon Pathom.

🏷️Style: Soft mold-ripened cheese with a white Penicillium and Geotrichum robe, reminiscent of classic French cheeses yet distinctly our own. Similar to St Felicien when ripe.

🧪Ferments and Cultures: Lactic acid bacteria: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Rind Cultures: Penicillium candidum and Geotrichum candidum

🤤Characteristics: Chalomjai offers a creamy, low-salt flavor with a pristine white mold robe. Initially firm and delicate, it softens over time into a luxuriously soft texture, unveiling robust, well-developed flavors that balance tanginess with a subtle creaminess.

🍴How to eat:

• When young: on the cheese board with bread and fruit, such as grapes. Or with a spoonful of honey.
• When aged: on the cheese board with crispy bread and wine.
• In the kitchen: place in a over and top with truffle, rosemary and olive oil. Dip crispy bread.

🍷Wine Pairing:

• When young: Chardonnay or Champagne for a creamy balance. - Light, bright wines that won’t overpower the gentle character
• When aged: White Burgundy, Pinot Noir, Chenin Blanc, or Viognier – Wines with more body and subtle earthiness

📅Best before: 1 month from manufacture date.

⌛ Affinage:

• For creamy goodness and strong flavors: keep wrapped for 2 to 3 weeks in 4 C. Extend to 4 or 5 weeks for intense flavors!
• For medium ripening: unpack and store in a sealed box at 4C to maintain high humidity. Or in cheese cave at 13 degree Celsius.
• For longer shelf life, softer flavors: open the pack, but leave the cheese wrapped inside to release moisture, and store in the fridge at 4 degree Celsius. The cheese will age without turning completely runny.
• For super long shelf life, unpack the cheese and let it dry in the fridge at 4 degree Celsius. It will harden.

⚠️Ingredients: Cow's milk, rennet, cultures, salt. Allergen: Milk. Storage: Keep refrigerated ≤ 5°C