D’Artisan Cheese based their Spicy Cov-philly on a Welsh Caerphilly that has been infused with Korean peppers, jalapeños and local 'cili padi.' — Pictures courtesy of D’Artisan Cheese
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All ‘on board’: How D’Artisan Cheese is helping customers ‘travel’ with their taste buds | Eat/Drink

D’Artisan Cheese based their Spicy Cov-philly on a Welsh Caerphilly that has been infused with Korean peppers, jalapeños and local ‘cili padi.’ — Pictures courtesy of D’Artisan Cheese

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KUALA LUMPUR, Feb 16  — Fancy a pungent slab of Limburger? Perhaps a Spicy Cov-philly or a soft, crumbly Bovre? How about a herbed halloumi or a smoked Queso Oaxaca?

These are all cheeses made by D’Artisan Cheese, a wholly Malaysian cheesemaking enterprise run by the husband and wife team of Dexter Lim, 40, and Natalie Chiang, 38.

(In case you’re curious, a Limburger or Herve cheese is a strong-smelling cheese that originates from what is now the…

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