OVERVIEW
HOW WE WORK IT
We are developing a signature cheese, Skugga Highlands Cheddar, from northern Thai milk. It is aged in the vineyard's Dairy & Meat Curing Research Room. The recipe is developed in-house with local dairy farmers.
STEP I
GROW
In a tropical climate, with problems and fixes recorded season by season.
STEP II
PROCESS
In a tropical climate, with problems and fixes recorded season by season.
STEP III
MAKE
In a tropical climate, with problems and fixes recorded season by season.
STEP IV
PACKAGE & PRICE
In a tropical climate, with problems and fixes recorded season by season.
STEP V
SELL
In a tropical climate, with problems and fixes recorded season by season.
THE HANDBOOK
Vol 6, Cheese
Practical handbooks written from our own records, including what worked, what failed and what each step is worth. Published in Thai and English, and revised after every season.
VOL. 1
TROPICAL VITICULTURE
การปลูกองุ่นเขตร้อน
Coming soon
VOL. 2
CACAO & CHOCOLATE
โกโก้และช็อกโกแลต
Coming soon
VOL. 3
COFFEE
กาแฟ
Coming soon
VOL. 4
TEA
ชา
Coming soon
VOL. 5
CURED
MEATS
เนื้อแปรรูป
Coming soon
VOL. 6
CHEESE
ชีส
Coming soon
VOL. 7
ICE CREAM & YOGURT
ไอศกรีมและโยเกิร์ต
Coming soon
Our handbooks are for learning. You are welcome to use their methods on your own farm. Please credit the Skugga Mae On Agricultural Learning Center when you quote or share them.
IN THE FIELD
THE CHALLENGE
WHAT YOU CAN LEARN
- Milk quality
- Cultures and rennet
- Pressing and ageing
- Rind treatments
- Food-safety rules
Cheese needs cool, humid, stable ageing conditions, which is hard in a hot climate without a controlled room.
THE VALUE LADDER
- Raw milk: about 13–20 baht/kg
- Pasteurized milk: about 50 baht/liter
- Cheese: about 800–1,500 baht/kg
- Two liters of milk make 200 g of cheese, worth four to eleven times as much
DID YOU KNOW?