At 8 Degrees we use high quality Indonesian milk and traditional cheesemaking practices to create premium cheeses and yoghurts.

We love our cows

Our partner dairy is a single herd, fourth generation Dutch-Indonesian family farm in the highlands of Banyuwangi. The cows are grass-fed, and they have a name and walk freely to the milking shed which uses modern hygienic milking machines and practices. We can certify that the milk has no additives, no pesticides, no hormones and no antibiotics – a beautiful cheese-crafter’s milk. We also source the best of Indonesia’s spices, sea salts and local organic herbs to bring out the best in our premium cheeses.

Why 8 Degrees?

Bali is 8 degrees below the equator and 8 degrees Celsius is the perfect temperature for slow cave fermentation to produce quality full tasting premium cheeses. Great cheese takes time.

Our head cheesemaker learnt her craft from leading cheese-masters in Australia, and over the years has continued to develop her expertise from cheesemakers in the UK, France, Cyprus and Canada. We have qualifications in HACCP and risk management which ensures hygiene standards and effective controls are incorporated across the end to end making process. Our passion is for rekindling traditional cheese making practices and mentoring young Indonesians keen to learn the craft.