As one of the high school class, we are making natural cheeses.
The cheese making class was started in 1984.
Since then, we have made cheeses at food processing room on campus,
but the Shihoro Town Food Processing Research Center was opened
on April, 2004. We are now continuing on making cheeses at the food
processing room of the center with clear focus and positive production
researches.
Our main production line is “Gouda” which
is semi-hard type cheese. Beside this, we are also making “Cheddar”
and “Camembert,” but the amount of these productions is
very small. Therefore, they are only offered as limited products for
special events.
And the milk as basic material for cheese making is from milking cows
that were raised in the school.
It is very difficult for the high school students
to be involved in cheese making, but the students are very serious
in producing the cheeses as they spend lots of time at the ripening
room.
Keeping
the raw material' s original taste!!
Health related management is perfectly kept.
Cheeses are ripened orderly
at ripening room
A glance at the sanitary workshop
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