Who said they don’t make cheese in Japan?
Actually, a lot is made especially in the North, that is, in Hokkaido Island, and some had been made in the Eastern part of Shizuoka Prefecture from cow’s milk for at least ten years, not withstanding the numerous smoked cheese made here and there…
And now, I discovered a cheese maker in Shimizu Ku, Shizuoka City who makes his cheese from cow’s milk!
Jean Sabedora Garcia (I will have to check the proper spelling in a soon to come interview!) is a Peruvian gentleman who makes his cheese the way they fabricate it in South America.
The cheese is made with pasteurized cow’s milk, food salt, potassium chloride and rennet, all clearly indicated on the package label.
The consumption date is also clearly indicated and it is double-packed for maximum food safety. It should be stored at a temperature of 10 degrees Celsius.
Queso fresco (Spanish), Queijo Fresco (Portuguese) or “Natural Cheese” (Japanese) is of a beautiful white color and very firm, making it easy to cut and serve.
It is quite similar to feta in concept, firmness and color but slightly more salted.
The aroma is very pleasant.
Surprisingly well-balanced and easy to eat.
Although made from cow’s milk, it tastes very much like a very young goat’s milk cheese.
Best appreciated on its own with high quality crackers, or in caprese style salad.
I had a little weakness for it toasted on home-made bread!
Really worth discovering!
Jean Sabodera Garcia
DEKASEGUI PRODUCTS-JF Shokuhin Kougyou
Shizuoka City, Shimizu ku, Minato Minami Cho, 1-11-1F
Mobile Phone: 090-65953065
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