Delicious cheese is in the "mountain" Vol.2 Bosqueso Cheeks Lab.

Fascinated by the "depth" of cheese and turned into a cheese craftsman

Kensuke Konosuke, the owner, is an engineer of an automobile company. He was fascinated by the depth of cheese that he met in various places while flying around the world at work.
"You can enjoy pairing with sake as well as wine, and I feel that cheese, which is like pasta, rice, meat, fish, and vegetables, is a really deep food. Isn't it unusual? "

From his own inquiry, he used his vacation to learn the basics of cheese making at a cheese workshop in Hokkaido, and improved his technology while repeating prototypes in his home kitchen in Utsunomiya City. On Saturdays and Sundays, he visited Saku -shi Asahon, where his wife's parents' home is located, and he often helped with farming. One day, the encounter with the "39BAR", in which the chefs and producers in the Saku area, who participated in the introduction from the intellectuals, engage in activities to enliven the area through food.

"39bar" has a trial -produced cheese, listening to impressions and improving the improvement of technology and quality. I came to have the desire to excite this area.

Mr. Kozamoto, who has emigrated from Utsunomiya City to Nagano Prefecture. We prepared to build a workshop over a year, and opened Boskeso and Cheese Lab in Christmas in 2016.

Making cheese unique to the region

Mr. Kozamoto's cheese is also characterized by being conscious of "Nagano -like" based on how to make it in the home Europe, and it is said that he is looking for "any material that can be used for cheese?" Masu. One example is the Wash type "Kasuga" that uses the source water of Kasuga Onsen within walking distance from the workshop, and the raclett type semi -hard cheese "Jiri). By washing cheese at the source of Kasuga Onsen, which has a strong alkalinity, it seems that linens bacteria (natto bacteria friends) contained in the epidermis will be activated.

If you know that the nearby Fuse Onsen is a strong salt spring, it is used as a storage solution for mozzarella cheese. I've practiced to give cheese a local feeling.

It seems that there are times when we consult a product after consultation, and it was born with a collaboration from Kurosawa Sake Brewery, a long -established sake brewery in Sakuho -cho, a 39 -bar friend, but the yeast fermented using lactic acid bacteria with storage. Aged soft cheese "MIMAKI KIMOTO".

In this way, we have been looking for resources that can be used for cheese making and have been shaped, and Boskeso Cheese Lab currently manufactures 20 kinds of cheese.

In manufacturing new cheese, first make a hypothesis, determine the taste you aim for (design), manufacture (prototype) based on hypotheses, and check the resulting cheese with your own tongue (measurement of prototype data). Mr. Kozamoto says that he will make a shape while repeating design, prototype, and measurement.
"I think that the basic concept of engineers and the currently involved cheese, the design, prototype, and measurement, is the same, but in the case of a car, it always receives a constant quality parts throughout the year, In the case of cheese, the milk of the ingredients is natural, so the ingredients, flavors, and flavors gradually change over time, as well as the four seasons. I feel that cheese can be improved by "aging", and I feel that this 20 % difference is difficult and interesting to make cheese. "

I want to stop the devastation of satoyama

Mr. Kozamoto said he became interested in satoyama conservation and environmental issues while moving to Nagano Prefecture and participating in town development events with his wife. By cutting trees with horses, grazing cows and pigs, isolated, squeezed animal milk, made cheese, and raised cheese by -product whey, and raised meat and compost. He seems to be able to do it.
In addition, Mr. Zamoto is held at luxury winery in France Burgundy, and is also interested in environmentally friendly "horses". "I would like to stop the devastation of satoyama, which is becoming more severe every year by circulating the region and nature with the help of animals, and can provide opportunities to interact with animals and local people." I will talk about the prospects.

"In this area, younger people are moving more and more. I think that new cultures and exchanges will be born and it will become a better land. Among them, I am excited by the" food culture "through cheese. Say, Kozamoto. We are aiming to create an environment that will lead to the next generation with friends in the area we met through cheese making.