Do they make cheese in Vietnam?

do they make cheese in Vietnam: 13 natural types

Many consumers wonder do they make cheese in Vietnam to satisfy the growing demand for premium dairy products. Understanding this rapidly evolving market reveals exciting opportunities for culinary enthusiasts and food industry professionals. Discover the impressive rise of local artisan dairy craftsmanship in the country.

Do They Make Cheese in Vietnam?

Yes, cheese is made in Vietnam. While traditional Vietnamese cuisine does not historically feature heavy dairy, the country now boasts a rapidly growing domestic cheese industry. This local production relies heavily on the cool, high-altitude climate of the Da Lat region, where high-quality dairy farms are flourishing. Western culinary influences have fueled a massive surge in demand across urban centers. Demand is skyrocketing.

When I first arrived in Ho Chi Minh City years ago, finding fresh local cheese was an absolute nightmare. I spent days hunting through small specialty shops, only to find stale imports. In reality, the domestic market has completely transformed since then. The countrys cheese market size actually reached around 370 million USD in 2025. ^[1] This proves that Vietnam local cheese production is no longer a niche curiosity. It is a genuine culinary movement. Think about that for a second. Local production has stepped up to fill a massive gap.

The Historical Context of Vietnamese Dairy

To understand how Vietnam started producing cheese, we must examine its colonial history. The French introduced dairy cows and wheat baguettes to Vietnam in the 1800s.^[2] A surprising legacy of this introduction is the enduring popularity of processed cheese. Brands like The Laughing Cow - locally known as pho mai, which is a term directly derived from the French fromage - became an everyday kitchen staple. It is frequently smashed into warm banh mi or spread onto crisp morning baguettes. Everyone eats it. It is cheap, accessible, and deeply nostalgic.

But here is where it gets interesting. Modern consumers are shifting rapidly toward premium, non-processed alternatives. Cheese imports show the strongest growth in the dairy sector - and this surprises many traditional retailers - more than doubling from 50 million USD in 2021 to 107 million USD in 202^[3] 5. This massive influx of global tastes has sparked an intense desire for artisan cheese in Vietnam. Rarely have I seen a food preference evolve this quickly.

Prominent Local Cheese Producers and Factories

Today, a handful of visionary artisans and industrial giants are redefining what Vietnamese dairy can achieve. They utilize fresh milk from domestic herds to create cheeses that confidently rival international standards. Let us look at the top players.

Pizza 4Ps and the Artisanal Revolution

This highly successful restaurant chain operates a major cheese factory in Don Duong, which sits near the high-altitude city of Da Lat. They produce over a dozen varieties of artisanal cheeses using 100 percent fresh Vietnamese milk. Their acclaimed lineup includes fresh mozzarella, camembert, burrata, ricotta, and scamorza. Farm to table control dominates their operations.

The growth of this facility is truly staggering. Initially, the cheese factories in Da Lat used less than 50 liters of milk per day.

But there is a catch. Through strict cold-chain management and close cooperation with local farmers, they scaled up to use 5,000 liters of milk a day to make 13 different types of natural cheese. I^[5] was highly skeptical at first. Making delicate burrata in a tropical climate felt like a fools errand. But after visiting the facility, my doubts evaporated. The consistency is pristine. But there is one counterintuitive mistake that most local culinary businesses make when handling fresh local burrata - I will reveal it in the practical sourcing section below.

Maison Bejo: French Heritage on Local Soil

Founded by French expatriates, this boutique artisanal cheese factory produces classic European-style cheeses using local raw milk. Their signature products include aged tomme and fromage blanc. By marrying traditional French fermentation techniques with local milk, they produce cheese with a completely unique local character. It is an extraordinary blend of two distinct culinary cultures.

Industrial Pioneers: Moc Chau and TH Group

On the industrial side, massive domestic dairy corporations are entering the cheese market to satisfy widespread demand. These companies manufacture a wide variety of widely consumed cheeses ranging from mozzarella and cheddar to soft options like brie. They leverage immense supply chains to make cheese highly affordable.

This corporate expansion aligns perfectly with changing national nutritional habits. Average annual milk consumption stands at 27 liters per person in 2025, which is far below the European average of 80 to 100 liters per year.^[6] This massive gap represents a huge commercial opportunity. Large dairy brands are investing millions to convert liquid milk surpluses into stable, high-value cheese products for the mass market.

Practical Sourcing and Serving Tips for Local Cheese

Sourcing these local cheese varieties is remarkably straightforward in major urban areas like Hanoi, Da Nang, and Ho Chi Minh City. You can experience them in boutique restaurants or buy them in high-end gourmet grocery stores. They are fresh, vibrant, and surprisingly cost-effective.

Remember that critical fresh cheese mistake I mentioned earlier? It comes down to serving temperature. This changes everything.

Many chefs and home cooks serve fresh local burrata straight from a cold refrigerator, which completely kills the creamy texture and rich flavor. In my experience running culinary workshops, you should always submerge the sealed cheese packaging in warm water (around 35 degrees C) for about 10 minutes before serving. This simple step allows the inner cream to melt into a luxurious, fluid texture. My first attempt serving burrata without this step resulted in a firm, rubbery failure. My heart sank as guests struggled to cut it. I learned that lesson the hard way. Never serve it cold.

Evaluating Cheese Options in the Vietnamese Market

Mass-Market Processed Cheese

• Highly stable at room temperature for months due to specialized pasteurization techniques
• Smashed into street-style banh mi or eaten as a quick, nostalgic childhood snack
• Extremely economical and accessible in every small neighborhood kiosk across the country

Locally Crafted Artisanal Cheese

• Very short - must be kept refrigerated and consumed within a few days of production
• Gourmet caprese salads, wood-fired pizzas, and high-end cheese tasting platters
• Moderate - more expensive than processed cheese but significantly cheaper than air-freighted imports

Imported European Cheese

• Moderate to long for aged varieties, but fresh imported cheeses often suffer in quality during transport
• Authentic wine pairings and traditional recipes requiring specific protected designation varieties
• Premium - high cost driven by international cold-chain shipping logistics and import tariffs

Sourcing Fresh Dairy Solutions for a Da Nang Bistro

Lan, a bistro owner in Da Nang, wanted to add premium burrata salads to her menu but struggled constantly with unreliable imported cheese supplies that arrived sour or completely spoiled.

Her first attempt involved ordering from an international distributor, but transit delays frequently ruined her inventory. She wasted over 400 USD in a single month on ruined products.

The breakthrough came when she discovered an artisanal producer in the nearby Da Lat region. She realized that proximity mattered far more than a European label for fresh cheeses.

After switching to local cheese, her delivery times dropped to under 24 hours, waste fell to zero, and salad sales increased by 45 percent within two months.