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We have many hard to find artisan supplies shipped from Phuket, Thailand and sent all over Southeast Asia including Malaysia, Singapore, Philippines, Myanmar, Cambodia, Vietnam, and beyond.

Recent Additions

Cheese Spice Mix
Clear

Cheese Spice Mix

฿49.00 Select options
Sale

In stock

steak Aging Bag

UMAi Dry Aging Bags – Dry Age Thai Steaks In Your Refrigerator

฿399.00 ฿290.00 Add to cart

In stock

Cajun Filé for gumbos and stews

Cajun Filé for Gumbos and Cajun Stews

Rated 5.00 out of 5
฿225.00 Add to cart

In stock

Beeswax Cheese Coating Kit

Natural Bees Wax Cheese Coating Kit

฿764.50 Add to cart
Nylon Mesh Strainer
Clear

Nylon Mesh Strainer

฿35.00 – ฿65.00 Select options

BEST SELLERS

Pink Curing Salt Number 1
Clear

Pink Curing Salt Number 1

Rated 4.79 out of 5
฿260.00 – ฿13,600.00 Select options
Rennet - Liquid
Clear

Liquid Animal Rennet

Rated 5.00 out of 5
฿130.00 – ฿340.00 Select options
Sale
Cheesemaking

Cheesemaking [eBook]

Rated 5.00 out of 5
฿385.00 ฿0.00 Add to cart
Calcium Chloride Bottle

Calcium Chloride

Rated 5.00 out of 5
฿121.00 Add to cart
Sale
Cheesemaking for the Rest of Us

Cheesemaking for the Rest of Us [eBook]

Rated 4.75 out of 5
฿385.00 ฿0.00 Add to cart

LATEST BLOGS

Abertam cheese
Read more

Abertam Cheese Recipe

Abertam cheese is a traditional hard cheese that originated in the Czech Republic. The cheese is named after the village of Abertamy in the western... Continue reading
Abbot's Gold cheese
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Abbot’s Gold Cheese Recipe

Abbot's Gold cheese is produced by the Taw Valley Creamery in Devon, England. The creamery was founded in 1974 and has been producing high-quality dairy... Continue reading
Abondance Cheese
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Abondance Cheese Recipe

  Abondance cheese is a semi-hard, raw cow's milk cheese that originates from the Abondance valley in the Haute-Savoie region of France. The cheese has... Continue reading
Abbaye de Citeaux
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Abbaye de Citeaux Cheese Recipe

  Abbaye de Citeaux is a semi-soft, washed-rind cheese made by the monks at the Abbaye de Citeaux in Burgundy, France. Here is a recipe... Continue reading
Abbaye de Belloc
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Abbaye de Belloc Cheese Recipe

  Abbaye de Belloc cheese is a semi-hard cheese made from raw sheep's milk that originated in the Basque region of France. It is named... Continue reading
Cheddar Cheese
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Cheddar Cheese Recipe

  Cheddar cheese is a popular type of cheese that originated in the English village of Cheddar in the 12th century. It is a hard,... Continue reading
Dry Aged Ribeye
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Vacuum Seal an Umai Dry Aging Bag without a Vacuum Sealer

We showed you how to vacuum seal an Umai Dry Aging Bag using the immersion method.  Here’s another way! Use a cheap (or free) air... Continue reading
Dry Age 14
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Dry Aging Thai Beef for a Delicious Steak

Why Dry Age Thai Beef? Thai Beef has a notorious reputation of being nearly inedible.  You can find many tricks to make it more appealing... Continue reading
Home Made Salami
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Homemade Salami in Thailand

Everyone loves Salami but not everyone loves the taste and cost of Salami in Thailand.  What to do?  Make your own!  You can now get... Continue reading
IMG_6710
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UMAi Dry Aging Bags vs Traditional Meat Aging

Is the UMAi dry aging bag a fad or does it really work? We’ve recently seen a video that compares the UMAi dry aging bag... Continue reading

CONTACT

Thai Artisan Foods and Supplies
133 หมู่ 9
ท้ายเหมือง, พังงา 82120
Thailand

Email: Info@ThaiArtisanFoods.com
Phone: 08 2428 2949 (Eng)(WhatsApp)
Phone: 09 1181 9797 (Thai)

RECENT REVIEWS

  • Rennet - Liquid

    Liquid Animal Rennet

    Rated 5 out of 5
    by Georges Gosley
  • Cheesemaking

    Cheesemaking [eBook]

    Rated 5 out of 5
    by Clifford

Latest Posts

Abertam cheese

Abertam Cheese Recipe

February 23, 2023 0
Abbot's Gold cheese

Abbot’s Gold Cheese Recipe

February 23, 2023 0
Abondance Cheese

Abondance Cheese Recipe

February 23, 2023 0

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