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Hanabatake
Farm |
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4 Sen, Moto
Satsunai Higashi
Nakasatsunai Village, Hokkaido 0898-1372
JAPAN
Tel. 0155-69-4333
Fax. 0155-63-6111 |
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In 1998, the cheese factory was built at Nakasatsunai village,
Tokachi, Hokkaido. At the start of the factory, we had only one
Jersey cow. Surrounded by the Hidaka mountain range, we began to
produce fresh cheeses like ripening type “Tomme” cheese
and “Mozzarella.” Currently we are producing 5 kinds of
cheeses. Since the beginning of our factory, we put our first priority
to produce the best milk as raw material by taking good care of
our Jersey cows without putting stress on the cows, and by putting
them in the nature as much as possible. This has been our conviction
to produce the best cheeses. We still continue to make cheeses without
changing our hand made cheese-making method since the beginning
of our factory.
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“Tomme” cheese
Semi-hard type cheese is our typical cheese. It does not have inclination,
and is well blended both with bread and with vegetables in great taste.
“Mozzarella”
It is a non-ripening fresh cheese. Because it contains lots of water,
the feel of the texture is soft and juicy. On biting, milk taste and
aroma fills your mouth.
“Mascarpone”
It's another non-ripening fresh cheese. It has sweet taste somewhere
between whipped cream and butter, and you can enjoy it with jam or
honey. You can also spread it on the bread. It is also known as basic
material for tiramisu.
“String”
Kneading the curd just like “Mozzarella” makes string cheese.
It is a “pasta filata” type of fresh cheese. Since it has
fiber, you eat it by tearing it in length. It has a concentrated milk
flavor. |
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“Mozzarella”
cheese has juicy milk flavor. |
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