The rainy wind during the morning arrives in Nagari Lasi, Candung District, Agam Regency, West Sumatra, which is at an altitude of about 1.100 meters above sea level (mdpl).
In the farm "Lassy Dairy Farm", the cow's armchairs signify the sunrise at the end of the hill. Workers then begin to clean the cows to be milky.
Suhatril (39), the owner of "Lassy Dairy Farm", has opened a dairy cow effort since 2015, he was contamed and completed his lecture.
Lassy Dairy Farm's air photo in the foot of Mount Marapi, Nagari Lasi, Candung District, Agam Regency, West Sumatra.
The fires of the milk owned by Lassy Dairy Farm.
He feels call back to the village of the page on the foot of Mount Marapi and develops the potential in the area by opening a business in agriculture and farming.
Because the culture of drinking milk in local communities is still low, then at the beginning of his business, Suhatril difficulty marketing milk. Then he tried to find a solution to address the problem.
After researching, he decided to make mozarella cheese products, Italian ala cheese known as its easy to melt texture.
The work of milking cow manually to be processed into mozarella cheese.
The work filters the newly broken cow milk.
According to him, mozarella cheese improves the fresh milk character from a very short age. Milk storage is also difficult because of the volume is large and the distribution is hard because of liquid objects. Meanwhile mozarela cheese, the life is longer, the delivery is easier, and the distribution can be further due to its phase is solid.
In 2018, Suhatril began to introduce as well as market mozarella cheese named "Lasi Cheese" to Sumbar, Riau, and Jambi.
In addition to farms and cheese making, "Lassy Dairy Farm" also opened as an educational tourist destination for PAUD and SD students around the region.
The work warms the cow's milk in the previous day, to be processed into mozarella cheese.
The work enters the processed of solid cow milk, to be used mozarella cheese.
However, the time of the COVID-19 pandemi makes milk sales, cheese, and drastic visits. Therefore, Suhatril has now opened its business place not only for students, but also as a education ride for the family as well as cafés to enjoy a variety of processed cheese.
Lasi Cheese, claimed as the first cheese on the island of Sumatra that has distinctive characteristics, because it does not use preservatives, dyes, flavors, and emulsifier.
The party is committed to providing healthy cheese products for society, because it is produced in villages and is claimed to be fresher, because the raw materials directly from their own farm, and the process can be seen directly by visitors.
The work to check the almost so mozarella cheese texture.
The work reduces the water content that is still present in mozarella cheese that is just processed.
Lasi Cheese Products are sold from Rp30 thousand per piece or Rp130 thousand per kilogram. "Lassy Dairy Farm" also develops food aneka production that uses mozarella cheese that has a distinctive feature of melting when enjoyed.
Photo and Text: Iggoy el Fitra
Mozarella cheese is cut as per size before packaged.
Pregnified mozarella cheese, weighed first before packaged.
Suhatril, owner of Lassy Dairy Farm showed an already packed and marketed Lasi Cheese to Sumbar, Riau, and Jambi region.
Stik mozarella cheese, is one of the processed foods that use Lasi Cheese.
The visitor enjoys mozarella cheese that has a distinctive feature of melting in Lasi Cheese café.
Editor : Danika Wahyu
