It was in 1991 when I first thought to make cheeses. As I study
from the specialist, the first batch of cheeses was in ripening
process at the corner of my room. Since 1994, I began to ask my
friends to taste my cheeses. Three years after that, I began to
sell my cheeses. It is my 7th year since my first try.
“Orchard,” ripened for over 3 months, is very clammy and
smooth inside. “Timothy” ripened about 3 months is in
pink outside. “Alfalfa” has condensed and deep flavor.
Currently, we are producing cheeses in these three product lines.
Beside these, we are putting our efforts to create new cheese products,
and hand made yeast breads.
We produce only hand made cheeses with our
original tastes from the freshly milked basic materials. Our
family is making farm based cheeses in the rich nature resources
at Tokachi plain. For this reason, our future sales line would
be within our factory on the premises, and put our first priority
in keeping our human relationships with our customers.
CEO
Tsukasa Handa
“Cows eat grasses and produce milk. And the
grasses become the flesh of the cows and eventually would be milk.
This will transform into cheeses.” From this principle, our family
named our cheeses from the names of grasses.
Our
family put our love to make our cheeses.
Farm based cheeses are our pride.
Cheeses under great care
They are decorations in the
storefront.
Full of fun decorations
Copyright(C)2005 Obihiro Chamber
of Commerce. Japan brand project.committee. All Rights Reserved.
