Cheese is becoming ever more prominent in Malaysian cooking and baking, both in traditional western-style dishes and in the growing fusion cuisine scene. Though Malaysia is not historically a high-cheese culture compared to Europe, recent years have seen a surge in interest, artisan producers, new uses, and exciting local innovation. This article explores the cheese varieties most commonly used in Malaysia, how they suit different culinary purposes, and what local and imported options are available for cooks and bakers.
Why Cheese Matters in Malaysian Kitchens
Malaysia’s melting-pot cuisine—Malay, Chinese, Indian, indigenous, colonial influences—creates rich opportunities for cheese to play multiple roles: melting, flavouring, finishing, filling and even as dessert ingredient. Western staples like pizzas, pastas, lasagna, gratins, tarts and cheesecakes are increasingly popular. Cheese also features in snacks (pisang goreng cheese, cheese-topped garlic bread), fusion creations, and even trendy dessert cafes. Discover KL+4Says+4Hype Malaysia+4
Moreover, local producers are stepping up: D’Artisan Handmade Cheese, Milky Whey Cheese, MIG Cheese, among others, …
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