We use milk from our neighbor, Nitta Farm, to make our cheese.
The milk cows in Nitta Farm are freely and naturally pastured at
an enormous farmland. We stick to our standards to produce quality
milk by using the best fodder and water.
And our “premium milk” mark is certified by milk authorization
officials. This premium taste from the premium milk adds to the
flavor of NEEDS's natural cheeses with original delicacy.
The soft and creamy “Daichino Hoppe”
cheese is delicious, and is as soft as cheek in touch. The most
popular “Mozzarella” Cheese is produced by kneading
warmed enzyme (curd), and you can enjoy the “Mochi”
like touch of your teeth.
Production Director, Saori Onodera
There are 4 kinds of “Mozzarella” cheeses.
They are vacuumed type, watered type, watered petit ball type, and
split type. Caciocavallo in Italian means, “Cheese on horse riding
ground. ” It is tied up by hemp cord, and ripened in a low temperature.
And it gives condensed milky taste.
Besides cheeses, special butters with mellow flavor and aroma, and
carefully packed milk jams are also on sale.
Originalities
filled NEEDS' natural cheeses.
Passing on the blessings of the earth.
Storefront entrance
Glimpse of the storefront
Resting Space with vivid light
Copyright(C)2005 Obihiro Chamber
of Commerce. Japan brand project.committee. All Rights Reserved.
