Keju

Keju is the Indonesian word for cheese, a dairy product made by coagulating milk to form curds, which are then processed and aged to develop various flavors and textures. It originates from traditional techniques but now includes a wide range of types, from soft and fresh to hard and aged cheeses. Keju is commonly used in Indonesian cuisine for snacks, toppings, or accompaniments, and reflects the diverse cheese-making traditions influenced by local ingredients and flavors. Its versatility and cultural significance make keju an integral part of Indonesian food.