Cheese may be synonymous with European cuisine, but in recent decades, Southeast Asia has become one of the most dynamic and rapidly growing cheese markets in the world. While traditional Asian diets relied more on fermented soy, coconut, and rice-based foods, modern culinary trends have ushered in a new era where cheese is not only accepted—but celebrated.
From street food stalls to upscale restaurants, Southeast Asia now embraces cheese in ways that are both innovative and culturally unique. Whether it’s melted on bread in Manila, mixed into tea drinks in Vietnam, or served fresh at a farm in Thailand, cheese has developed its own identity in the region.
This comprehensive guide explores the history, varieties, modern trends, local production, and market growth of cheese in Southeast Asia. It also answers key questions such as: Are there Asian cheeses? What types exist? How is cheese used in Asian food today?
The Evolution of Cheese in Southeast Asia
Historically, dairy was not a staple in much of Southeast Asia due to:
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Hot tropical climate
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Limited refrigeration
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Traditional farming favoring pigs, chickens, and fish
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Cultural food practices centered around rice and vegetables
However, globalization changed everything.
Key Reasons for Cheese Adoption
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Rise of Western fast food
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Influence of tourism
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Growth of café culture
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International supermarkets
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Rising middle-class income
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Awareness of global cuisines
As a result, cheese has moved from a niche import to a mainstream ingredient across the region.
Are There Traditional Southeast Asian Cheeses?
The simple answer is: not many, but there are exceptions.
While East Asia has ancient cheeses like rubing from China’s Yunnan Province or chhurpi from Nepal, Southeast Asia’s traditional cheeses are minimal. But pockets of dairy-focused communities did create fresh cheeses long before modern imports arrived.
Traditional or Indigenous Cheeses in Southeast Asia
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Kesong Puti (Philippines) – A soft white carabao milk cheese similar to paneer or buffalo mozzarella.
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Lactose-free curd cheeses in parts of Indonesia (rare, small-scale).
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Goat milk curds produced by upland tribes in Vietnam and Laos (not commercialized).
These cheeses were never mainstream but served as regional specialties.
The Rise of the Southeast Asia Cheese Market
Today, the Southeast Asian cheese market is booming, driven by strong consumer demand and rapid food industry innovation.
Countries leading the demand
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Philippines – One of the largest consumers, especially processed cheese.
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Malaysia & Singapore – High demand for imported and specialty cheeses.
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Thailand – Growing artisanal cheese farms.
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Vietnam – Expanding dairy industry and café culture.
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Indonesia – Uses cheese heavily in snacks, desserts, and baked goods.
The market includes everything from processed cheese slices and mozzarella to French brie, Dutch gouda, and Japanese-style milky cheeses.
Types of Cheese Popular in Southeast Asia
Although cheese traditions were not widespread historically, the region has embraced a wide variety of cheeses—both imported and locally produced.
1. Processed Cheese
Affordable and shelf-stable, commonly used in:
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Instant noodles
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Street food
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Burgers
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Fast food chains
Brands like Eden, Kraft, and local companies dominate this segment.
2. Mozzarella
Essential for:
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Pizza
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Gratin dishes
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Fusion snacks
Many Southeast Asian countries now produce their own mozzarella from cow, goat, and even buffalo milk.
3. Cream Cheese
Used in:
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Desserts
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Cheesecakes
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Milk tea toppings
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Café pastries
Cream cheese demand skyrocketed with the café and bakery boom in Vietnam, Thailand, and Malaysia.
4. Cheddar
Popular as:
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Shredded toppings
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Cheese sauces
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Snack ingredients
Often used in fusion dishes like cheese-topped noodles and bread buns.
5. Soft Fresh Cheeses
Locally made varieties include:
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Kesong puti (Philippines)
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Farm-made chèvre (Vietnam, Thailand, Indonesia)
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Fresh paneer-style curds
These appeal to health-conscious and artisanal-food audiences.
6. European Specialty Cheeses
Available mainly in major cities:
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Brie and camembert
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Gouda and Edam
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Parmesan
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Blue cheeses
These cater to expats, gourmets, and high-end restaurants.
Country-by-Country Cheese Culture in Southeast Asia
Let’s explore each nation’s unique relationship with cheese.
Philippines: Home of Kesong Puti & Processed Cheese Favorites
The Philippines has the most established dairy history in Southeast Asia thanks to carabao milk.
Traditional cheese:
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Kesong Puti – soft, salty, fresh cheese wrapped in banana leaves.
Modern favorites:
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Sweet-style cheese used in pastries
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Cheese ice cream
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Cheese breads (ensaymada, mamon)
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Fast-food cheese sauces
Cheese is deeply embedded in Filipino comfort food culture.
Thailand: The New Artisanal Cheese Capital
Thailand has emerged as a leader in artisanal cheesemaking, especially in Chiang Mai, Chiang Rai, and Hua Hin.
Thai cheese farms produce:
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Mozzarella and burrata
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Camembert-style soft cheese
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Goat cheese
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Blue cheese
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Yogurt cheese
Café culture has also helped cheese become a trendy ingredient.
Vietnam: A Blend of French Influence and Modern Innovation
French colonial heritage introduced:
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Camembert
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Brie
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Fresh cream cheese
Modern Vietnam embraces cheese in:
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Bánh mì sandwiches
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Milk tea cheese foam
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Pizza
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Bakery items
Local farms now make fresh goat cheese and mozzarella.
Indonesia: Cheese as a Flavor Trend
Although dairy farming is limited, Indonesia is one of the region’s fastest-growing cheese consumers.
Cheese appears in:
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Martabak manis (sweet pancakes)
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Cheese donuts
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Cheese bread
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Cheese tea drinks
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Processed cheese snacks
Mozzarella and cheddar are widely used in foodservice.
Malaysia & Singapore: Diverse and International Cheese Palates
These markets feature:
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Japanese cheese snacks
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European premium cheeses
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Halal-certified processed cheese
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Artisanal local makers
Cheese is common in cafes, buffets, and fusion cuisine.
Cambodia, Laos, Myanmar: Emerging Cheese Markets
These countries use cheese less frequently but the trend is growing, especially with:
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Tourism
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Western-style cafes
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Imported snacks
Local fresh dairy farms are slowly appearing in rural areas.
Cheese in Asian Food: How Southeast Asia Uses Cheese Today
Southeast Asian cuisine incorporates cheese in uniquely local ways.
Popular Uses
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Melted on bread or buns
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Mixed into ramen or instant noodles
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Shaved onto desserts
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Paired with spicy and sweet flavors
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Used in Filipino spaghetti
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Topping for Indonesian martabak
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Filling for Japanese-inspired cheese tarts
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Added to milk tea (“cheese foam”)
Cheese in Southeast Asia is less about tradition and more about creative adaptation.
Asian Cheeses: Beyond Southeast Asia
To answer the question “Are there Asian cheeses?” — Yes, quite a few.
Traditional Asian cheeses include:
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Chhurpi (Nepal/Bhutan)
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Rubing (China)
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Rushan (China)
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Paneer (India)
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Qurut/Kurut (Central Asia)
These show that Asia’s history with cheese is more diverse than many assume.
Fresh Curd Cheese Found in South Asia
In South Asia, curd cheeses are widely produced and consumed, including:
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Paneer (India)
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Chenna (Bengal)
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Dahi-based fresh cheese
These influenced Southeast Asian fresh cheese production in regions with Indian diaspora.
The Future of Cheese in Southeast Asia
The Southeast Asia cheese market shows no signs of slowing down.
Future trends include:
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Growth of artisanal local cheese farms
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Halal-certified cheese innovations
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Cheese-based dessert culture
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Premium imported cheese markets
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Café and bakery expansion
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Farm-to-table dairy experiences
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Increased buffalo and goat cheese production
As consumers become more adventurous and globalized, cheese is set to become even more integrated into Southeast Asian cuisine.
Conclusion: A New Era for Cheese in Southeast Asia
Southeast Asia may not have centuries-old cheese traditions like Europe, but it is now one of the most exciting cheese regions in the world. Blending global inspiration with local creativity, Southeast Asia has created a cheese identity that is innovative, flavorful, and culturally rich.
From Filipino kesong puti to Thai artisan mozzarella, Vietnamese cheese foam to Indonesian cheese desserts, the region proves that cheese belongs in Asia—and it is here to stay.
Whether you’re exploring Asian cheeses, studying market trends, or simply curious about how cheese fits into Southeast Asian cooking, this region offers a story of growth, fusion, and delicious transformation.
