Dexter Lim and his wife Natalie with some of the 49 cheeses he makes by hand under the brand D’ Artisan Handmade Cheese.
Lim tells FMT that he took a leap of faith when he decided to leave his 12-year career as a property investor and venture into the exhilarating world of cheese making. He also sticks to the original recipes that call for organic cow’s milk, Himalayan salt, vegetable rennet and vinegar.“It’s pretty much like how cheese was made 10,000 years ago and by making it at home, I know exactly what goes into it,” he says, taking great pride in his cheesemaking abilities.
“He said the mozzarella I made was as good as his mother’s. Imagine that, an Italian comparing my fresh mozzarella cheese to what his mother made,” Lim says, flashing a wide grin. “The taste stuck with me and I had the idea of making jengkol cheese! It even has chillies inside, and we’ve named it Harta. It’s currently ageing in the cheese cave,” he says.For customers keen to experience new flavours, D’ Artisan Handmade Cheese has its own cheese-of-the-month club.