Natural Cheese Tokachi
Shihoro Town Food Processing Research Center
21 Kamiotofuke
Shihoro Town, Hokkaido 080-1200
Tel. 01564-9-5535
Fax. 01564-9-5536
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Shihoro High School
Each student is putting all the efforts to make sure of the right ripening process.Milk as basic material is also from Shihoro High School.

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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