Black Pepper Tomme Béjo by Maison Béjo

The Black Pepper Tomme by Maison Béjo

Spice and cheese is a combination allowing a great creativity from cheese makers. From paprika to curcuma, curry or cumin, each spice can find a cheese to fit its taste. When thinking of Vietnam, one of the signature spice that will come to…
Caprette de Ba Vi, the Vietnamese goat cheese

The Caprette de Ba Vi, a goat cheese made in Vietnam

A Vietnamese goat cheese The Caprette de Ba Vi is the second creation of Maison Béjo. After our Tomme Béjo made from cow’s raw milk, we wanted to elaborate a brand new cheese from a milk we particularly appreciate: the goat milk. With…
Maison béjo Tomme french cheese maker in Vietnam

La Tomme from Maison Béjo

La Tomme is the first cheese launched by Maison Béjo. This new cheese made in Vietnam was created in 2019 by our master cheese makers. It offers a nutty flavor and a firm texture. Its taste is not very strong which makes it accessible…
Pairing cheese and wine

Pairing cheese and wine

The reputation of wine and cheese pairings is well established. For a tasting rich in flavors, it is preferable to start with light white wines then continuing gradually with more full-bodied wines. In general, it is better to avoid…
Our vietnamese cheese

Cheese market in Vietnam

An overview of the cheese market in Vietnam Cheese often appears in Western meals but it is not very popular at the Vietnamese tables except to decorate the pasta, consumed mainly by young people. These ten last years, cheese market in Vietnam…
Caseology

Caseology : the art of cheese tasting

Caseology is the science of cheese. The word caseology comes from the Latin word "caseus" meaning "cheese" (casein) and from the Greek word "logos" which means science. Its fields of application range from milk processing to cheese making,…