Italian roots. Local craft. Honest cheese.

GIOIA began with a simple belief: good cheese should start with good milk, careful hands, and clear intention. Inspired by Italian cheesemaking and made in Indonesia, our range reflects both tradition and practicality, with products designed for everyday cooking, serving, and sharing.

Where good cheese begins

Everything starts with fresh milk from Java’s grass fed cows. By working with a consistent source and focusing on quality from the beginning, we are able to make cheese with better texture, cleaner flavour, and more control throughout the process.

From milk to cheese

Grass fed milk

We source fresh milk from East Java, where healthy cows and non intensive farming practices help create a fresher, better balanced base for cheesemaking.

Careful production

Our process combines Italian inspiration with disciplined local production. We focus on natural ingredients, clean methods, and consistency at every stage.

Finished cheese

The result is cheese that feels grounded, generous, and useful: products with character, made for real tables and real kitchens.

Our Factory

Making locally keeps us close to the process. It allows tighter control over freshness, more consistency across batches, and a more responsive relationship with the people and kitchens we serve.

GIOIA Cheese Promise

Fresh milk from Java

We begin with fresh milk from one trusted region because consistency at the source makes a difference in the final cheese.

Italian-inspired cheese

Our products are shaped by Italian cheesemaking know how, then adapted with care for local production in Indonesia.

Grass fed cows

Healthy animals and better farming conditions support better milk quality from the beginning.

No unnecessary shortcuts

We believe in straightforward ingredients, no unnecessary preservatives, and methods that respect the product.

Featured products

From fresh mozzarella and burrata to asiatico, ricotta, and butter, these are some of the cheeses people come back for most.

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From the kitchen

  • MONTASIO CHEESE CRISPS

    MONTASIO CHEESE CRISPS

    Combine cheese with flour in a medium bowl. Mix thoroughly. Lightly grease a large cast-iron skillet with extra-virgin olive oil, then place over medium-low heat. Spoon 2 tbsp. of cheese...

    MONTASIO CHEESE CRISPS

    Combine cheese with flour in a medium bowl. Mix thoroughly. Lightly grease a large cast-iron skillet with extra-virgin olive oil, then place over medium-low heat. Spoon 2 tbsp. of cheese...

  • LINGUINE EGGPLANT AND CACIOTTA

    LINGUINE EGGPLANT AND CACIOTTA

    Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add half the eggplant and cook for 10 minutes or until golden, drain on absorbent paper. Repeat...

    LINGUINE EGGPLANT AND CACIOTTA

    Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add half the eggplant and cook for 10 minutes or until golden, drain on absorbent paper. Repeat...

  • PAPPARDELLE TOMATOES OLIVES RICOTTA

    PAPPARDELLE TOMATOES OLIVES RICOTTA

    Cook pasta in plenty of boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water. Meanwhile, heat oil and garlic in a large frying pan over...

    PAPPARDELLE TOMATOES OLIVES RICOTTA

    Cook pasta in plenty of boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water. Meanwhile, heat oil and garlic in a large frying pan over...

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