The Cheese House was founded in 2019 by Antoine Zaruba a French - Australian - Canadian cheese master who is passionate about cheeses.

After having traveled the world in his previous career, Antoine trained to become a cheese master and visited farms all over Europe seeking for the nicest farms and the best cheeses.

Our products are selected for their outstanding qualities and taste but also for three main reasons :
- The animals well-being is respected.
- The farmers can make a living with their work.
- The end product is tasty and unique.

Hong Kong deserves to be provided with one of the finest selection of exquisite European cheeses. This is why we will evolve constantly, always bringing you new tastes, new regions, and new experiences to explore.

由法國-澳洲-加拿大藉芝士大師 Antoine Zaruba 於2019年創立。對芝士充滿熱情的 Antoine, 在之前的職涯中周遊世界後，接受了芝士大師的訓練，並走訪了歐洲各地的農場，尋找最優質的農場和最佳的芝士。TCH 產品被精選基於以下三個主要原因：

- 尊重動物

- 農民能夠通過他們的工作謀生

- 最終產品美味且獨特

我們將不斷精益求精，尋找出更多美味、獨特的芝士

VERY creamy burrata form Hokkaido. They’re back in stock!
Camembert fermier From @nakashima.farm in Saga. The taste is milky! So refreshing and delicate.
Camembert fermier From @nakashima.farm in Saga. The taste is milky! So refreshing and delicate.
Happiness (幸せ) is also about sharing golden moments with people who we love working with. I was lucky enough to visit Honma San, Hitomi San and their beautiful dog in Hokkaido. We spent two days visiting their farmers, washing (and eating) cheeses,
Happiness (幸せ) is also about sharing golden moments with people who we love working with. I was lucky enough to visit Honma San, Hitomi San and their beautiful dog in Hokkaido. We spent two days visiting their farmers, washing (and eating) cheeses, eating amazing Yakitoris, walking and driving in the untouched beauty of Hokkaido. Thank you for this amazing time spent together!!
The process of making Brown Cheese @nakashima.farm in Ureshino (Saga). After collecting the curds, Chitoki San and Rikuto San put the whey to cook with a little bit of fresh milk until obtention of this thick, deliciously creamy and outrageously tast
The process of making Brown Cheese @nakashima.farm in Ureshino (Saga). After collecting the curds, Chitoki San and Rikuto San put the whey to cook with a little bit of fresh milk until obtention of this thick, deliciously creamy and outrageously tasty Brown Cheese paste. 🥛🐄 By doing so, not only do they avoid polluting the water of their land, but they also manage to have a (very close to) zero waste business. ♻️😇 Fun fact: these copper pots are traditionally used to make Red Bean Paste 😂
One day in Nakashima Farm. Here the cows are fed with wheat and rice grown at the farm. This way, the farmers have full control over what animals will be eating, therefore bringing even higher precision over the results. This is also the beauty of
One day in Nakashima Farm. Here the cows are fed with wheat and rice grown at the farm. This way, the farmers have full control over what animals will be eating, therefore bringing even higher precision over the results. This is also the beauty of farming!
One day in Nakashima Farm… 🚜🐮 Nestled in the heart of Kyushu Island, down in southern Japan, Nakashima Farm is an impressive cheese production just about two hours away from Fukuoka. 🇯🇵 🧀 Chitose San, Chiaki San, Hiro Taka San, and Rikut
One day in Nakashima Farm… 🚜🐮 Nestled in the heart of Kyushu Island, down in southern Japan, Nakashima Farm is an impressive cheese production just about two hours away from Fukuoka. 🇯🇵 🧀 Chitose San, Chiaki San, Hiro Taka San, and Rikuto San thank you! It was an honor to visit your fantastic farm. 🥰 Being a real cheese lover, and being so passionate about cheeses, I have been incredibly happy to have a chance to visit them for an entire day. It taught me a lot and inspired me even more 📕 Here is the first picture of my trip. It is one of their beautiful Holstein cows 🐄
One of our greater honors is to source cheese, create relations with producers and finally, being able to bring them to your table. Mount Fuji is produced in the mountains of Japan and flown all the way back to you! It is produced with raw goat&rsq
One of our greater honors is to source cheese, create relations with producers and finally, being able to bring them to your table. Mount Fuji is produced in the mountains of Japan and flown all the way back to you! It is produced with raw goat’s milk.
Proudly serving you since 2019!
Proudly serving you since 2019!
Last month we took part a wonderful event organized by @businessfrance @franceinhk & Mme la Consule Générale @christiledrulhe. We were very honored to meet Chef @guillaume_gomez_, who advises the French président de la Repub
Last month we took part a wonderful event organized by @businessfrance @franceinhk & Mme la Consule Générale @christiledrulhe. We were very honored to meet Chef @guillaume_gomez_, who advises the French président de la Republique @emmanuelmacron for Gastronomy with passion. It was also the occasion to meet new customers, chefs @elzer.olivier and food bloggers! @epicurushongkong @chef.franckbessi Thank you @jimmy.french.hk for pictures Thank you everyone!
Farmhouse Camembert de Normandie. Morels. Cream. Incredible fungal taste for one of our most popular homemade creations. We are so happy to propose this amazing product all year round.
VERY creamy burrata form Hokkaido. They’re back in stock!
Camembert fermier From @nakashima.farm in Saga. The taste is milky! So refreshing and delicate. Happiness (幸せ) is also about sharing golden moments with people who we love working with. I was lucky enough to visit Honma San, Hitomi San and their beautiful dog in Hokkaido. We spent two days visiting their farmers, washing (and eating) cheeses, The process of making Brown Cheese @nakashima.farm in Ureshino (Saga). After collecting the curds, Chitoki San and Rikuto San put the whey to cook with a little bit of fresh milk until obtention of this thick, deliciously creamy and outrageously tast One day in Nakashima Farm. Here the cows are fed with wheat and rice grown at the farm. This way, the farmers have full control over what animals will be eating, therefore bringing even higher precision over the results. This is also the beauty of One day in Nakashima Farm… 🚜🐮 Nestled in the heart of Kyushu Island, down in southern Japan, Nakashima Farm is an impressive cheese production just about two hours away from Fukuoka. 🇯🇵 🧀 Chitose San, Chiaki San, Hiro Taka San, and Rikut One of our greater honors is to source cheese, create relations with producers and finally, being able to bring them to your table. Mount Fuji is produced in the mountains of Japan and flown all the way back to you! It is produced with raw goat&rsq Proudly serving you since 2019! Last month we took part a wonderful event organized by @businessfrance @franceinhk & Mme la Consule Générale @christiledrulhe. We were very honored to meet Chef @guillaume_gomez_, who advises the French président de la Repub
Farmhouse Camembert de Normandie. Morels. Cream. Incredible fungal taste for one of our most popular homemade creations. We are so happy to propose this amazing product all year round.

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