KUALA LUMPUR: Cheese is serious business for Annisa Iwan and fellow lovers of the dairy product, as she found out how far one customer would go to snatch the last piece of a particular cheese variety she had made.
More recently, during Malaysia’s movement control order , Annisa's inventory was depleted so heavily in the two months of the lockdown implemented to combat the COVID-19 pandemic.READ: How Chinese fried noodles by a Muslim hawker became a hit in India’s biggest slum An Indonesian who moved to Malaysia in 2014 because of her husband's work, Annisa has been making and selling cheese under her Milky Whey Cheese label for nearly four years.
She recalled another funny anecdote, where her first attempt at making this well-known Swiss cheese resulted in her brother crying due to the bad taste. “Sarawak”, for instance, is encrusted in Sarawak black pepper. As it matures, the fragrant pepper aroma dissipates, but on the inside, each cheese ball has absorbed the pepper taste alongside its own developing flavour, resulting in a slightly garlicky umami bite and gentle waves of piperine on the tongue.
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