Indonesian Cheese, Local Potential International Potential

Indonesian Cheese

InternatIonal Potential local Confectionery

Cheese is a food ingredient that is synonymous with Western cuisine, especially America and Europe. The use of cheese in international menus is very common, such as pasta, pizza, sandwiches, burgers and so on. In addition, cheese is also often used as the main ingredient in making cakes or as a filling for sweet bread. The country of origin of the largest cheese producer in the world is the United States, which citizens really keen of consuming parmesan and mozzarella cheese. In addition, the Netherlands, Germany, France and Italy, also have distinctive cheeses, each of which has a traditional taste with different sources of milk and various processing. How about Indonesia? Does Indonesia have its own traditional cheese?

Raw materials in the manufacture of pastry products in Indonesia still depend a lot on imported materials, even though there are lots of local raw materials that can be utilized. There are many types of cheese used, such as cheddar cheese, parmesan cheese, mozzarella cheese,

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62 I INDONESIANA VOL. 11, 2021

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Made, Tristy, Selvi, Sandra

edam cheese, cheese spread, camembert cheese, and cream cheese. Most of the cheese is still imported and from year to year continues to increase by 5.96% (BPS, 2014). The level of cheese consumption in Indonesia is still low when compared to other Asian countries, this is due to the stigma that cheese is a luxury food that is only consumed by the rich.

Even though in Indonesia there are lots of traditional cheeses which taste and quality are the same as imported cheeses. Various processed local cheeses, for example, are dangke cheese from South Sulawesi, cologanti cheese from Sumba, dairy cheese from Lombok, dadiah cheese from Padang and bagot ni horbo cheese from Tapanuli (Jauzan, 2011). These traditional cheeses are only known and used by local people and less known by the wider community. Most of the works of local craftsmen are still untouched. In fact, these various products can be processed into high-value and prestigious culinary commodities. If the utilization and development of traditional cheese products is managed properly, it is not impossible that these products will also enrich the Indonesian tourism sector, especially regional culinary tourism.

Dangke

Dangke cheese is a typical cheese originating from South Sulawesi, precisely in Enrekang Regency. The people of Enrekang originally made this cheese from buffalo milk, but along with the difficulty and expensiveness of buffalo milk, later they also processed cow’s milk. This cheese uses coconut shells as a mold as well as a sieve to separate the whey from the cheese. In addition to absorbing the abundant production of cow’s milk, dangke cheese is more popular with the people of Enrekang because it can be used as a side dish to eat rice and chili sauce as a complement.

Broadly speaking, the process of making dangke is the same as the process of making fresh cheese. In contrast to cheese which is generally coagulated using the help of rennet enzyme-producing bacteria, dangke is coagulated using papaya sap. The characteristics of dangke cheese have a dense cheese texture, with a fairly high water content. The cheese is covered with salt water to make it more durable in transit for orders from out of town or outside the island. This brine must be cleaned of cheese immediately so that it does not take too long to be absorbed into the cheese by soaking it briefly in hot water, then draining it. After this dangke cheese is cleaned, it looks a little yellowish in color and uneven cavities on the surface. This cheese is quite firm and leaves no flakes when cut. However, if we feel the texture of this cheese, it will feel crumbly and brittle. The aroma of this cheese is fresh and sour like a freshly cooked sticky rice tape, with a taste that tends to be bland and has a mild bitter aftertaste.

Not a few modern pastry products that can be produced from dangke cheese. Some examples of its use so far are dangke chilled cheesecake, dangke marbled brownies, dangke chocolate chip cookies, dangke baked cheesecake,

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Confectionary - Made, Tristy, Selvi, Sandra

dangke chocolate puff, dangke butter cookies, dangke banana strudel, and many other modern pastry products.

Dali ni horbo

The next traditional cheese is bagot ni horbo or dali ni horbo which comes from Tapanuli, North Sumatra. This cheese is made from buffalo milk which is added with papaya leaf juice or pineapple juice to help the coagulation process and remove the fishy smell from buffalo milk. Bagot ni horbo traditional cheese can now be consumed directly or with arsik, which is a typical Tapanuli food made from goldfish cooked using traditional North Sumatran spices (andaliman and kecombrang (torch ginger) fruit).

Buffalo milk contained in bagot ni horbo has more fat content than cow’s milk, but the other nutritional components are relatively the same. The specialty of this traditional bagot ni horbo cheese lies in the coagulation process that does not use chemicals and the buffalo milk used contains more protein than cow’s milk and the color of buffalo milk is whiter next process is a filtering process which will separate the whey and curd, then proceed with the curd printing process. The next process is packaging and storage, where the bowl containing bagot ni horbo is stored in the refrigerator to make it fresher and last longer.

Some modern pastry products that can be made from traditional dali ni horbo cheese are choux with dali vla filling, donuts with dali tiramisu filling, dali tiramisu, dali cheese muffing, and dali chilled cheese cake.

Senduro

The third traditional cheese comes from Senduro Village, Lumajang Regency, East Java. Senduro cheese is made from

goat’s milk of the Etsen type (a marriage between Etawa and Manggala) which is now nationally recognized as a superior livestock from East Java. Senduro cheese in 2015 began to be produced by several farms in Lumajang Regency, which aims to be able to utilize goat’s milk products into more diverse products and minimize the amount of damage to goat’s milk produced by breeders. Senduro cheese

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than cow’s milk because buffalo milk has more carotene.

Making traditional bagot ni horbo cheese begins with heating buffalo milk for 1215 minutes with the aim of eliminating bacteria in buffalo milk. The next process is a thickening or coagulant process in which buffalo milk is given juice of papaya leaves or juice of young pineapple. The

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is also often introduced by the Livestock Service Office of East Java Province in every livestock production event, the aim is to open the market for senduro goat breeders and improve the welfare of the people around Lumajang Regency.

Just like making commercial fresh cheese, senduro cheese uses rennet as a coagulant. Senduro cheese derived from senduro goat’s milk has many benefits for the body, including low fat, low calories, lactose and sodium, rich in vitamins such as vitamins D, K, B and A and rich in calcium. Senduro cheese has a creamy taste, slightly salty and slightly sour, while the aroma of goat is not too pronounced. Senduro cheese is usually consumed directly or eaten with crackers, bread, spinach or fruit. Some modern pastry products that can be produced are senduro sweet bread, senduro eggless soft cookies, senduro cheese brownies, and senduro smoked beef bread. (Made Citra Yuniastuti,

Tristy Firlyanie Luthfi, Selvi

Novianti, Sandra Sanggramasari)

Indonesia’s Potential

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