A soirée dedicated to the celebration of cheese unfolded in all its splendor at the Railway restaurant, nestled within the elegant confines of the Centara Grand Hua Hin. This culinary affair was a testament to the artistry of Jartisann, a cheese haven born from the passion and dedication of Khun Jarutat and Khun Ann Snidwongse Na Ayuthaya.
Originally an industrial designer hailing from Bangkok, Jart found himself drawn into the world of cheese making upon relocating to Chiang Mai. In the quaint village of Wangtan, amidst the lush landscapes of Northern Thailand, Jartisann emerged as a beacon of innovation in the realm of dairy craftsmanship. With over 15 years of expertise in food product development, Khun Jarutat honed his skills to create Thailand’s finest cheeses, drawing inspiration from both old-world traditions and local ingredients.
Despite facing the challenges posed by the COVID-19 pandemic, Jart persevered, driven by a relentless pursuit of culinary excellence. This dedication culminated in a spectacular cheese dinner curated in collaboration with Centara’s Executive Chef, Steffen. Each course was meticulously crafted to complement the nuanced flavors of Jartisann’s artisanal cheeses, accompanied by carefully selected wine pairings to elevate the dining experience.
The journey commenced with a tantalizing appetizer of prosciutto-wrapped Hua Hin baked figs, adorned with snow goat cheese—a delicate blend reminiscent of Camembert and Saint-Félicien. Paired with a Riesling from Richler Krutzler in Kremstal, Austria, this dish set the stage for an evening of gastronomic indulgence.
The culinary voyage continued with a luxurious second course featuring lobster Thermidor, accompanied by buttered asparagus and mushrooms infused with Forest Tale cheese. Originating from the Hungdon district, this cheese showcased the ingenuity of Jartisann, utilizing surplus curds to create a cheddar-style delight aged to perfection for five months. A Chardonnay from Mansion House Bay in Marlborough, New Zealand, provided the perfect complement to the richness of the dish.
The pièce de résistance arrived in the form of Australian beef sirloin, served alongside wild mushrooms and straw potatoes, accentuated by the creamy notes of cheese e-San Paquanburie. This Brie-style creation, reminiscent of Parisian cheeses, captivated diners with its nostalgic allure. Accompanied by a Tempranillo/Petit Verdot blend from Dominio De Punctum in Spain, this dish was a symphony of flavors that lingered on the palate.
As the evening drew to a close, guests were treated to a sumptuous buffet featuring an array of Jartisann’s finest cheeses, including San Paquanburie, La Loubère, Hidden Agenda, Saltara Ferari, The Royal Bleu, Palazzo Di Plama, and many more. Conversations buzzed with excitement as attendees reflected on the exquisite affair, eagerly anticipating future gatherings that promised to be equally divine.
In the realm of culinary experiences, the cheese dinner at Railway restaurant was nothing short of extraordinary—a testament to the passion, innovation, and artistry that define Jartisann’s journey into the heart of cheese-making excellence.
