These cheeses are made from the milk of Malaysian cows

A cheeseboard of Annisa’s creations, with wedges of (from left) Morbier, Hispanico, Tilsit and Tomme.

The small fridge-turned-cheese-cave is full of wheels of creamy, off-white Tilsit, stripey-crusted Tomme and Morbier, veined with black. The larger storage fridge next to it brims with more wheels, wedges and chunks. And that’s how Annisa Iwan, 41, started selling her home-made cheeses locally.

“My husband said we just have too much cheese in the house!” she said. “So late last year, we set up a stall at an international school bazaar – and we sold out in half an hour.”