芝士里 | INCHEESETING
Client _ 熹茗茶业 | Director _ 阿达 | Designer _ DQ | Planning _ 陈大发 Photographer _ 训楷 | Time To Market：2020
INCHEESETING芝士里，一个让人绽放且有意思的半熟芝士品牌，也是年轻人新生活方式的探索者。品牌专注芝士甜品的探索与创新，以“芝士软点+精品咖啡”的创新组合形式，严选食材原料，从产品构思、配方研究、工艺呈现、空间体验，每一环潜心挖掘芝士甜品的新况味。
品牌主打的半熟芝士，是采用日式温泉煮蛋“水浴蒸烤”的工艺，每一口都经严格的阈值把控，呈现介于重芝士的浓郁与轻芝士的轻盈口感之间，细腻而绵延的曼妙味觉体验。这种不被定义的味蕾沉浸感，却从不在意被任何味蕾所定义。好比生命中半熟到成熟的成长滋味与意趣，从“半熟”出发，以4个“进行中”的标点呈现多样态的半熟，于各个“生活阶段线”上，或启程、或暂停、或点亮、或回味...也正是品牌想要分享的“半熟”能量和惊艳好味。品牌名灵感源于“INTERESTING”，从INTERESTING，到INCHEESETING，欢迎来到芝士里的意趣世界。
「：」表达，为无数种味觉站台
「，」暂停，是更好的发酵成熟
「！」点亮，是成熟路上的惊喜
「…」回味，让体验不明觉厉
人生是不断从半熟到成熟的状态，再启程探索下一个全新的半熟阶段。而「漫游半熟，自在发生」，是品牌想传递给每个食客的半熟态度。希望在「芝士里」，你和食物的交流构成一个「INCHEESETING」小世界，在城市变得不敏感的你，唤醒微妙的味蕾体验。
INCHEESETING, a blooming and interesting brand of rare cheese, is also an explorer of youth’s new lifestyle. The brand focuses on the exploration and innovation of cheese dessert. With the innovative combination form of “cheese soft spot + boutique coffee”, the brand selects food materials strictly. From the perspective of product conception, formula research, process presentation and space experience, each ring is devoted to excavate the new taste of cheese dessert.
The main brand of semi-cooked cheese adopts the process of “water bath steaming and baking” with Japanese hot spring boiled eggs. Each bite is controlled by strict threshold, presenting a delicate and lingering taste experience between the rich flavor of heavy cheese and the light taste of light cheese. This undefined taste bud immersion never CARES about being defined by any taste bud. Just like the taste and interest of growth from half-cooked to mature in life, starting from "half-cooked" and presenting various forms of half-cooked by four "ongoing" punctuation marks, they start, pause, lighten or aftertaste on each “life stage line”. And that's exactly what the brand wants to share in the “half-cooked”energy and amazing taste. Brand name inspired by “INTERESTING” from INTERESTING to INCHEESETING, welcome to the world of fun in cheese.
“:” expression, for countless taste platform
“,” pause, is the better fermentation to ripen
“!” Lighting is a surprise on the road to maturity
“...” Aftertaste, so that the experience of the unknown feel sharp
Life is about moving from half-maturity to maturity, and then exploring the next new half-maturity stage. And “roaming half-cooked, spontaneous occurrence”is the brand wants to convey to every diner half-cooked attitude. Hope that in cheese your interactions with the food form an “INCHEESETING” world, which in the city becomes insensitive and awakens subtle taste buds.
