Most people have probably never heard of local cheese made with Taiwanese milk. Yet, Dida Creamery has been making cheese in Taichung since 2015, when a foodie couple—Taiwanese Brenda and American husband Henry—launched their online shop. This didn't provide the genuine creamery experience Brenda wanted customers to experience so they opened a physical shop in 2017. Their cheeses are made with fresh Chiayi milk, paired with local fruit, Taiwanese honey and other items made by culinary connoisseurs from across the island, including hummus and dips from Taipei, kombucha, and locally produced wines. Dida's cheese line runs from fresh, delicate mozzarella balls (NT$230), goat cheese (NT$180-370) and ricotta (NT$200-250) to aged varieties like the Formosa Original Aged Cheese (NT$280). The shop also offers imported cheeses sold by weight, cured meats, canned goods, and condiments. Brenda and her team are always happy to advise customers, whether they need something for an omelet, salad or full cheeseboard for a special gathering. Events and tastings at Dida are welcome, too.
或許很多人不曾聽過使用台灣牛奶製作的起司，然而，乳酪職人自2015年起便在台中開始製作起司，當時由熱愛美食的夫妻檔—台灣的 Brenda 與美籍丈夫 Henry，從線上商店起家。由於 Brenda 希望顧客親身驗證真正的起司工坊氛圍，他們於 2017年開設了實體店面。
乳酪職人的起司採用嘉義新鮮牛奶製作，並搭配在地水果、台灣蜂蜜，以及來自全台各地職人製作的美味產品；包括來自台北的鷹嘴豆泥與台式沾醬、康普茶，以及本地釀造的葡萄酒等。店內起司選擇豐富，從新鮮細緻的莫札瑞拉起司球（230元）、山羊乳酪（180-370元）、里考烤起司（200-250元），到熟成風味的「福爾摩沙原味熟成乳酪」（280元）應有盡有。
店內也販售以重量計價的進口起司、醃製肉品、罐頭食品與各式調味品。Brenda 與團隊樂於為顧客提供建議，無論是簡單的歐姆蛋、沙拉，或是為聚會準備完整起司拼盤。店內也認識舉辦活動與品嚐會。