Cheese Works was founded in February 1992 as a home industry that produced fresh, French style cheese. This is where our name came from, Cheese Works. Our cheese was made of fresh pasteurized whole milk, with lactic acid starter culture and vegetable rennet (100 % animal free). In our first years we also produced cheese made from goat milk. Raising our own goats, we assured customers that our goats are fed in as organic as possible to get good quality of goat milk for our cheese.

In 1999 we started making yoghurt, which has become a hit nowadays. Combining European style of yoghurt, imported culture, which contains live probiotic Lactobacillus bulgaricus and Streptococcus thermophilus, fresh pasteurized milk, and selected fruits and flavors, we produce tasty, soft, and creamy yoghurt that is guaranteed to melt in your
mouth. Our yoghurt comes in many flavors, from plain to pineapple, etc.

In the mean time we only produce yoghurt, which is always delivered the next day you order. Make sure to make your order a day before. Why is this important? To assure
freshness of our product, we only produce it according to the order. We have never been using any preservatives; therefore our product could only last for two weeks in the refrigerator with the temperature of 0 - +4 degree Celsius. By holding Health Certificate from Gianyar Health Department, we assure you that we produce our product appropriately and you are welcome anytime to visit our Cheese Works House and Yoghurt Factory in Batubulan, Gianyar.

Our consultant, Gail Kessler, a former New Yorker who is currently residing in Los Angeles, was a cheese producer herself. She had produced cheese for 15 years for restaurants
and gourmets in the New York metropolitan area. Her Fromage Blanc, Boursin and Tomme were acclaimed by The New York Times and some of the states' gourmet magazines to be the best available in the United States.