The journey toward a Vietnamese Artisan cheese brand 🧀

Australian Jersey Cattle at DaniFarm 🐄

In recent months, like some of our clients and friends, we’ve been quietly working on an exciting new project: developing a Vietnamese cheese brand.

After extensive research and testing, we’ve taken a major step forward by investing in professional equipment, allowing us to process up to 200 liters of raw milk every 3 hours. This capacity ensures not only quality but also consistency on an artisanal scale.

We are starting small — producing fresh and semi-hard cheeses to test within our own business and that of close friends in the industry. These first batches will allow us to refine the process, understand the market, and prepare for scaling up when the time is right.

A bit of beautiful chaos — testing pH and stretching curds in the lab.

At the heart of this project is our commitment to collaborate with local farmers. We aim to build a trusted network with Vietnamese dairies, supporting sustainable practices, respecting raw ingredients, and creating products that reflect the true taste of the land.

Homemade Smoked Provolone cheese at Los Fuegos - Argentinian Grill & Steak

We’ll also work closely with our dairy farmer partners to ensure strong work ethics are maintained throughout their operations — including fair treatment and support for their own staff.

It’s just the beginning — but the dream is already taking shape.