BdhTren Food Processing By Combining Cheese Increasing

JAKARTA - Consumption of processed cheese foods in Indonesia has continued to show significant growth in recent years. The trend is increasing, especially from culinary innovations that combine cheese more and more.

With various dishes combined with cheese, including local snacks favored by urban communities. Chef Renatta Moeleok said that this trend occurs influenced by cheese which is very flexibility to be combined with various foods.

"The Keju has extraordinary flexibility," said Chef Renatta Moeloek, Prochiz Brand Ambassador, in an official statement, Saturday, November 29, 2025.

Seeing this trend, PT Mulia Boga Raya Tbk (MBR), through the Prochiz brand, held the Prochiz Special Culinary Festival (KreaChiz), based on processed cheese. This festival will take place on November 28-30, 2025 at Cihampelas Walk Bandung, with the theme All You Can Chiz.

"Prochiz is very proud to be able to greet Bandung residents and introduce culinary delights made from Indonesian cheese Prochiz through the KreaChiz Festival," said President Director of PT Mulia Boga Raya Tbk, Dede Patmawidjaja.

There are hundreds of cheese processed menus made by 23 local culinary tenants, ranging from micro to medium enterprises. The uniqueness of this festival is in cheese innovations that combine cheese with Indonesian special snacks, such as cilok yuju lumer, baso aci cheese, cimol cheese crispy, to traditional cakes and pastries that are given a touch of cheese.

"I am happy to see the creativity of F&B and Bandung MSME players who are able to raise local tastes using Indonesian cheese products," said Chef Renatta.

This festival is expected to be a forum to further encourage local culinary developments, with Indonesian cheese products. At the festival there are also other exciting activities, such as fashion shows for small chefs, singing competitions, to interactive games.