JAPANESE CHEESE MAKERS
Japanese cheese is characterized by its refined and delicate taste, shaped by the seasonal changes
in climate and the meticulous craftsmanship of its artisans. We describe it as Kirei (exquisite).

Kateigakko no Maki
Phoebus’s Eyes

HOKKAIDOASAHIKAWA ARAKAWA DAIRY FARMETANBETSU CHEESE FACTORYTOMITA FARM

582-4 Takuhoku Etanbetsu-cho Asahikawa Hokkaido 071-1172 Japan

Japan Blue Okoppe

99-8 Utsu Okoppe-cho Monbetsu-gun Hokkaido 098-1624 Japan

Japan Blue Okoppe

Farmhouse semi-hard blue cows’ milk cheese.
Made from high-fat, high-protein milk fromHolstein cows. The added annatto makes thepaste bright orange to complement the blueveins, and the rich smooth paste melts well inthe mouth.

Wakanraku
Black Garlic Soy Sauce

Farmhouse semi-hard cheese marinated inlocally produced black garlic soy sauce. Somemechanical holes are deliberately created toabsorb the flavour of the garlic soy. The
flavours of fermented milk and umamiful soy
sauce perfectly harmonise.

HOKKAIDO IWAMIZAWA
AGRICULTURAL HIGH SCHOOL
1-5 Namikimachi Iwamisawa Hokkaido 068-0818 Japan

Fromage de Biéi d’Été
Raclette(Takahashi Dairy Farm)
Wakanraku
Black Garlic Soy Sauce

HOKKAIDO KATEI GAKKOBUTTER & CHEESE FACTORY
34 Tomeoka Engaru-cho Monbetsu-gun Hokkaido 099-0408 Japan

Kateigakko no Maki

Hard cooked and pressed cow’s milk cheese,with cheese eyes of propionic acidfermentation. Rind is washed with locally
produced wine. Sweet, nutty and gentle
saltiness with subtle aroma of the wine.

Niseko Kazane

Kuromatsunai
Gouda Cheese(12 months aging)

Farmhouse string cheese made frompasture-fed Holstein and Jersey milk during
early summer to early autumn. The curd isgently kneaded and stretched by hand toencapsulate the flavours of fresh milk.

Phoebus’s Eyes

MamoruYuki

Age 03 Gouda

BIEI DAIRIES FARM
4235 Shinsei Heiwa Biei-cho Kamikawa-gun Hokkaido 071-0473 Japan

TAKAHASHI DAIRY FARM

Fromage de Biéi d’Été881-1 Soga Niseko-cho Abuta-gun
Hokkaido 048-1522 Japan

Farmhouse raw milk hard cooked cheese madefrom mixed milk of 4 different breeds; Jersey,Brown Swiss, Holstein and Montbeliardegrazing local summer pastures to express thetaste of the area. Aged 16 months.

Raclette

Semi-hard washed-rind cows’ milk, Raclettestyle cheese. Rich, mellow and roundedflavour with a nutty aroma. The rich flavours
become more robust when heated.

Mamoru20 kg size hard cows’ milk cheese, matured for minimum 12 months. Strongsweetness and umami come through and linger long.

Takara no Malta

HOKKAIDOKYODOGAKUSHA SHINTOKU FARM

Niseko Kazane

Soft, brine washed rind cheese made fromlocally sourced cow’s milk. The cocktail oflactic acid bacteria uniquely blended in-houseis contributing to the layers of flavour andumami as well as milky flavour.

Biei Dairies Farm
Kyodogakusha Shintoku Farm
Toyo Cheese Factory
Tokachino Fromages

Takahashi Dairy Farm

Yuki

Farmhouose soft mould-ripened cheese,inspired by French Camembert. Made from the best Brown Swiss cow’s milkon the family farm. Rich milky flavour and gentle vegetal notes of the whitemould to be enjoyed.

Niseko Cheese Factory
Toit Vert

TOYO CHEESE FACTORYTOIT VERTTomita Farm
Hokkaido Katei Gakko

Hokkaido IwamizawaAgricultural High School

Farmhouse semi-hard washed-rind Raclettestyle cheese. Made from pasture-fed Brown
Swiss cow’s milk expressing the gentle, tenderflavour of the milk, which can be enjoyed by
all kinds of generations.

425-6 Kondo Niseko-cho Abuta-gun Hokkaido 048-1542 JapanTOHOKU

Fromagerie Takara

KUZUMAKI PLATEAU FARM

3-5 Higashimemuro-kisen Memuro-cho Kasai-gun Hokkaido 082-0005 Japan

152-4 Mena Kuromatsunai-cho Suttu-gun Hokkaido 048-0125 Japan

40-57-177 Kuzumaki Iwate-gun Iwate 028-5402 Japan

Age 03 GoudaKuromatsunai Gouda Cheese(12 months aging)HotaruHard cow’s milk cheese aged for at least 3months. Made from locally sourced milk.
Mellow texture, with gentle milky flavour tobe enjoyed by all kind of generations. The
cheese also melts really well when heated.

Semi-hard cheese made from fresh Holstein
cow’s milk sourced locally. The cheese ismatured for at least one year. Unique, very
rounded flavour to be enjoyed.

Tokachi RacletteMoor Wash

Asahikawa Arakawa Dairy Farm
Etanbetsu Cheese Factory

9-1 Shintoku Shintoku-cho Kamikawa-gun Hokkaido 952-1211 Japan

RacletteNISEKO CHEESE FACTORY

Raclette(Kyodogakusha)

Takara no Fumé

Farmhouse fresh string cheese made fromHolstein cow’s milk. Bouncy and supple biteand fine fiberious texture. Gentle saltiness iscomplementing the falvour of the milk.

HotaruTOHOKUTOKACHINO FROMAGESFROMAGERIE TAKARA

7-2 Nishi 2-jo-minami Nakasatsunaimura Kasai-gun Hokkaido 089-1332 Japan

2-7 Nakazato Kimobetsu-cho Abuta-gun Hokkaido 044-0461 Japan

Kuzumaki Plateau FarmTokachi Raclette Moor Wash

Takara no Fumé

Semi-hard washed-rind Holstein cows’ milk
Raclette style. Bouncy, springy texture withrich, aromatic flavour. Washed in local hot
spring water which leads to unique microbialcommunities forming the rind. Aged for 3–6months.

Smoked pasta-filata cheese made frompasture fed cow’s milk. The cheese expressing
seasonality of the milk is slowly cold smokedwith indigenous fragrant Japanese oak woodchips.

Takara no Malta

Soft cows’ milk cheese by lactic-rennet
coagulation, geotrichum-ripened, charcoal coated. Dense paste, with richacidic notes and milky aroma come through from the fine quality of milk.

String Cheese Pepper
Nasu no Brown Cheese

So-Boku

HOKURIKU

Nasu No Mori
Vilmilk Cheese Factory

Yoshida Kosan

Kouzu Daily FarmMori no Chèvre Kan

Caciocavallo

Shintone Cheese Factory

KANTO

CHUGOKU
Ruddy Kingfisher

Mt. Fuji Chèvre

Old Gouda

Caprino Sakura

Minas Cheese

Kato Farm Baffi
Cheese Stand

Kisuki Dairy Products

Hidaka White
Kouzu Cheddar

Mirasaka Fromage

Fromage-Sen
Takanashi Milk Products

Tsukitone

Latteria Bebe Kamakura

Tamba Farmers’ Cheese Factory

Nakashima FarmKYUSYU

Seasonal Aged Cheese

Il Fioretto

Brise de Mer Camembert

KANSAI

Kotobukicheese

Shirokabi

Ricotta Salata

Bosques Cheese Lab.

Karamatsu Mike

Brown Cheese

Gouda Kamakura
Gouda Kamakura Cumin

No Name Cheese

KATO FARM BAFFI
578 Asahigaoka Hidaka Saitama 350-1203 Japan

Kanoya Washed Rind Cheese
Potato Shochu

KANTO

Gouda Cheese
Aged in a Traditional Cellar

CHUGOKU

SO-BOKU
1899 Aoki Nasushiobara Tochigi 325-0103 JapanKISUKI DAIRY PRODUCTS

Momoka228-2 Higashinobori Kisuki-cho Un-nan Shimane 699-1323 Japan

10 kg size hard cheese, matured for at least
12 months in two different temperature
controlled maturation room to give layersof umami.

MIRASAKA FROMAGE
1617-1 Nika Mirasaka-cho Miyoshi Hiroshima 729-4302 JapanMt. Fuji Chèvre

Soft goats’ milk, yeast ripened cheese. Madefrom naturally grazed goat’s milk. It ismoulded to resemble the symbol of Japan, Mt
Fuji. Coated with charcoal to draw patterns of
the mountain slopes for further ripening.

Ruddy Kingfisher

Farmhouse soft brine-washed rind cheese
made from natural pasture-fed Brown Swiss cow’s milk cheese. Wrapped ina band of cypress bark. Rich milky and meaty flavour with woody notes.

HOKURIKUNAKASHIMA FARM
1488 Matsusaki Shiota-cho Ureshino Saga 849-1421 JapanShirokabi

HAND MADE CHEESE NASU NO MORIYOSHIDA KOSAN
4 Hirotani Tochiya Unazuki-machi Kurobe Toyama 938-0864 Japan

738-4 Toda Nasuishiobara Tochigi 325-0114 Japan

Caprino Sakura

Nasu no Brown CheeseBrown cheese made by boiling down whey, theby-product of cheese making and added
cream. Made exclusively from the whey,
by-product of cheese and cream, it has smoothtexture with a sweet and mildly acidic flavour.

Farmhouse goat’s milk soft cheese. Local sea
salt used, matured for 10 days. Cherry blossom
paste is blended evenly in the paste, andcherry leaf powder is sprinkled on the surfaceof the cheese during the maturation stage.

VILMILK CHEESE FACTORYKANSAI

3-10-11 Sakada Oizumi-machi Oura-gun Gunma 370-0532 Japan

Minas Cheese

IL FIORETTO

Traditional Brazilian cheese, Queijo Minasstyle cheese made in Japan. The cheese is madefrom Holstein cow’s milk, which has bouncy
texture and can be enjoyed as it is but is also
good grilling cheese.

No Name Cheese

Soft cow’s milk cheese by slow lactic-rennet
coagulation, geotrichum-ripened style.
Low-temp. controlled ripening environment
allows steady yeast growth to form the rind.
The oozy paste brings out the richness ofJersey milk.

MomokaBrown Cheese

Kokka

KOTOBUKICHEESE
5-5 Kitada-cho Kanoya Kagoshima 893-0007 Japan

Kanoya Washed Rind Cheese
Potato Shochu
Soft washed-rind cows’ milk cheese madefrom mixture of Holstein and Jersey milk.
The wash solution contains traditional
local spirit, Kagoshima sweet potatoshochu to express the taste of the area.

Soft cow’s milk cheese by lactic-rennet coagulation, geotrichum-ripened,
coated with special spice blend. Low-temp. controlled ripening environment
allows steady yeast growth. The oozy, rich paste of Jersey milk perfectly
harmonises with the spice.
Fresh cows’ cream cheese mixed with paste of Japan origin matured blackgarlic paste. The rich, creamy and milky cheese gently wraps up the sweet,
umami flavour of the garlic and they perfectly harmonise.

KOUZU DAILY FARM
250 Minaminomaki Shimonitamachi Kanra-gun Gunma 370-2626 Japan

Japanese Cheese Website
https://cheese-fun.jp

Kouzu Cheddar

Mild block cheddar made from pasture fed
Jersey cow’s milk. Deep yellow colour with richtexture and flavour.

MORI NO CHÈVRE KAN

TAMBA FARMERS’ CHEESE FACTORY

1454 Mataguma-cho Mito ibaraki 311-4161 Japan

83 Nomura Kasuga-cho Tamba Hyogo 669-4132 Japan

Caciocavallo

Gouda Cheese
Aged in a Traditional Cellar
Farmhouse Jersey milk gouda style hard cheesewith natural rind that the microbialcommunity inhibiting in the farm’s maturationcellar forms. Aged for at least 12 months, thischeese has rich aroma and complex, umami-fulflavour.

Pasta-filata, streched curd cheese made from
Holstein cow’s milk in Ibaraki Prefecture,
Japan. Supple, elastic texture with good milkyflavour.

SHINTONE CHEESE FACTORY
1510-6 Ushi-Shinden Higashi-onuma Inashiki Ibaraki 300-0616 JapanTsukitone

独立行政法人農畜産業振興機構後援「令和 5 年度国産チーズ競争力強化支援対策事業」

CHEESE STAND
Ricotta Salata

Ricotta Salata style cheese made from wheyand Holstein cow’s milk which gives a gentle
milky flavour. The cheese becomes hard andfirm by dry curing. Delicious when shaved
thinly with a peeler or finely grated.

LATTERIA BEBE KAMAKURA
11-17 Onarimachi Kamakura Kanagawa 248-0012 Japan

Farmhouse soft mould ripened cheese, madefrom the freshest, just-milked, warm milk.
Due to the freshness of the milk, the cheese
taste clean, no off-flavour, milky sweetness
comes through.
Farmhouse brown cheese made from whey
and cow’s milk only, no cream added. Being inspired by Japan’s oldest dairy
product, ’So’ and Norwegian brunost, this cheese was created as analternative usage of whey. Caramel-like sweetness with a toasty note.

Farmhouse soft, cream added, mould-ripened
cheese made from Holstein cow’s milk. The
high quality milk from carefully reared cows isresulting in this creamy cheese with buttery
flavour with fresh and floral notes.

5-8 Kamiyama-cho Shibuya-ku Tokyo Japan101

Kokka

4-13-15 Yamada-higas0hi Suita Osaka 565-0821 JapanKYUSYU

String Cheese Pepper

Farmhouse soft fresh cows’ milk string cheesewith a rich taste and milky sweetness from a
blend of Jersey and Holstein milk.

Old Gouda

Hidaka WhiteSoft washed-rind cheese made frompasture-fed Holstein cow’s milk sourced fromthe neibouring farm. The wash solution
contains locally brewed Sake, traditional
Japanese alcoholic beverage made fromfermented rice. Releasing pungent yet floralaroma.

Gouda Kamakura Cumin

Cumin spiced gouda style cheese inspired by
Dutch farmhouse cheese (Boerenkaas). Madefrom pasterurised milk of Holstein cows
raised by neighbouring dairy farmers, thecumin seeds had been boiled before added tomake them gentler and softer.

Gouda Kamakura

6 months aged gouda style cheese inspired by Dutch farmhouse cheese(Boerenkaas). Made from pasterurised milk of Holstein cows raised byneighbouring dairy farmers.

TAKANASHI MILK PRODUCTS
5 Honjuku-cho Asahi-ku Yokohama Kanagawa 241-0023 Japan

Brise de Mer CamembertSoft mould-ripened cheese made from mixed
milk of the Normande and Holstein cows
grazing a specific area of Hokkaido. The coolclimate of this area is ideal for the cows and thecheese is expressing the taste of the area.

FROMAGE-SEN
178 Babauchi Otaki-machi Isumi-gun Chiba 298-0231 Japan

Seasonal Aged Cheese

Soft cow’s milk cheese by lactic-rennet
coagulation, geotrichum-ripened. Made fromlocally-produced rice fed cow’s milk sourced
from neibouring farm. The robust milky
flavour and floral notes of the yeast comethrough together.

BOSQUES CHEESE LAB.
2208-2 Kasuga Saku Nagano 384-2205 Japan

Karamatsu Mike

Semi-hard cows’ milk cheese. This cheese isproduced applying cheddar method, mixing
three different coloured curds. Washing withalkali hotspring water containing B-linens
makes complex flavour.