The cheese in Shinshu feels like cheese is in the mountains

Cows and sheep who are free to spend in late autumn Makiba. Unlike cows, sheep seems to spend all the time in the mountains without returning to the hut from late summer to early winter after milking.

Shimizu Ranch Cheese Studio

The hillside of Kamagamine, located between Mt. Norikura and Mt. Ontake. It is Norihei Shimizu and Harumi of Shimizu Ranch Cheese Studio and Mrs. Harumi, the Shimizu Ranch Ranch Cheese Studio, who raises brown -switched beef and flyland sheep at an altitude of 1,500m. Norpei has longed for "cow breeding" since childhood. In 1982, we started running a dairy ranch that was long -awaited in Okayama Prefecture. However, the reality of lining the bait in a cow -cow and squeezes milk is different from the image of "cow breeding = living like a family in a large ranch in the wilderness" that Mr. Norihei envisioned. It is said that it was something. While studying the relationship between cows and milk, cheese stimulated the two people. As we deepen our knowledge, such as ordering cheese from France every week, we began to have a strong longing for making cheese in a mountainous area called "Alpage".

A brown -off cow that moisturizes the throat with the water of the stream flowing through the forest.

In May, grazing starts with long and harsh winter. At the end of milking in the morning, around 6 o'clock, cows run up in the forest all at once. Cows and sheep who eat native grasses in the vast makiba, drink pure water flowing out of the mountains, and spend a relaxing time. At around 15:00, the cows naturally return to the hut. Cow and sheep cheese, which grew up in such a rich environment, attract many people with a rich taste that feels the nature of the mountains and the strength of life.

Cheese before aging. Milk is purchased from Kobayashi Ranch in Higashi -Mitsu City.

BOSQUESO CHEESE LAB.

BOSQUESO CHEESE LAB., Which is lined with unique cheese bearing the name of neighboring districts such as "MIMAKI" and "FUSE".
"The fact that the ingredients and flavors of the raw material are subtly changed every day, and the fact that aging adds a depth to the taste is difficult and interesting," says Kensuke Kozamoto. He has a career from an automobile company engineer to a cheese craftsman.

"Jade" (blue mold type)

Atelier de fromage

Atelier de fromage founded in 1982. It is the pioneer in the cheese world that manufactured the first creamy fresh cheese "Fromage France" in Japan.
"The founder, Matsuoka and his wife, say," I only need to take 100 challenges and succeed, "said Kazushi Shiokawa, the manager of cheese manufacturing. 。 He joined the company in 2007 and has been working on making cheese with the desire to raise Japanese cheese to the world level.