Tag Archives: チーズ

Japanese Cheese: Kyodo Gakui Shintoku Nojyo

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This is the second set of cheese made by Kyodo Gakui Tokunojyou in Hokkaido Island I found In Lavigne, Shizuoka City.

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I have already introduced other cheeses from the same company (see above picturse).
They iincluded Sasa no Yuki, a Camembert style wrapped in a small bamboo leaf, Koban, Sakura and Raclette

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These two cheeses seem to complete the whole series from that particular company.

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This one is simply called “Camembert-type”, and it is very near the French product, the more for it that it ismade with raw cow’s milk.
Actually it is the Sasa no Yuki minus the bamboo leaf!
Well-matured and soft, it can be matured a longer time.

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The last one, a hard type cheese also made with raw cow’s milk is called “Lera He Mental”, obviously inspired by Emmental and Comte cheeses. Surprisingly strong in characteristic, it makes for a great snack with wine and bread. Can definitely be used in somewhat extravagant cooking!

Another discovery!

Kyodo Gakui Shintoku Nojyo
081-0038 Hokkaido, Kamikawa Gun, Shintoku Machi, Jishintoku, 9-1
(081-0038 北海道上川郡新得町字新得9-1)
Tel.: (81)(0)156-69-5600

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Cheese Sommelier
Rubber Slippers in Italy

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Cheese Plates at Gentil (’09/09/25)

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Last Friday, as said in previous reports, my two friend students and I visited Gentil, the oldest French restaurant in Shizuoka City.
It is a great and accordingly expensive restaurant, but you confine yourself to a plate of cheese and a glass of good wine, it is actually great value.
Ms. Keiko Kubota is THE authority on any cheese in Japan and actually help mature cheese she acquires all year long in season only.

As we were three of us, she served us two trays of them.

Above picture:
-Top left: “Tsuki no Okurimono/The Moon’s Present”, Cow’s milk, Hokkaido, Japan.
-Top left: Ossau Iraty, Ewe’s milk, Pyrenees, France
-Centre: Bleu des Causses, Cow’s milk, Causses, France
-Bottom left: Mimolette, 18-month old, Cow’s milk, North, France
-Bottom right: Bleu du Vercors Sassenage, Cow’s milk, Alpes, France

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The second plate was an original combination:
-Top-left: Sainte-Maure, Goat’s milk, Loire, France
-Top-right: Aged Camembert, Cow’s Milk, Normandie, France
-Centre: Cosne de Porte Aubray, Goat’s milk, Loire, France
-Bottom left: dried black figs
-Bottom right inside a small dish: “Baby Cheese”, Cow’s milk, Canada!

What did wedrink with that?
A very fine Morgon from Bourgogne, France!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow
5 Star Foodie
Frank Fariello
Mangantayon
Cheese Monger
Rubber Slippers in Italy

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sake, shochu and sushi

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Japanese Cheese: Tokachi Millenium Forest

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The Japanese have been steadily increasing their own cheese production for the last 10 years or so with some reamarkable results.
Moreover, these cheese have slowly but steadily become available over the whole country at specialised shops and department stores.

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My last discovery concerns a whole range of goat cheeses created by Fran Fran Farm under the name of Tokachi Millenium Forest Company. The company was founded on September 21st 1996 with the idea of producing local products and promoting the environment.
The cheeses, if somewhat mild in taste, are definitely worth exploring!

Here is what I found about them:

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http://www.tokachi.com/

This cheese is inspired by, if not the shape, French Saint-Maure, a fresh goat-cheese type covered with wood ash.
Firm, but easy, it is very mild. To be savoured on its own.
Pasteurized.

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This particular cheese has the shape, colour and texture, and the taste of a French Valencay. Solid but soft on the tongue. Great on its own or with a salad.
Pasteurized.

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This cheese is semi-hard type, very reminscent of the same produced in Italy.
Stronger taste, but very pleasant. Great on its own or cooked.
Pasteurized.

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This cheese is reminiscent of a French Santranges before aging dries it up and leaves mold on its surface.
Firm in texture,but soft on the tongue in spite of a pronouced taste.
Would be greated toasted on a salad!
Pasteurized.

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This cheese is the only one made from raw milk in that series.
Very much like a fresh Brousse from Corsica, France. Has already developped a strong taste of its own. If aged properly, coild become a very interesting cheese. To be eaten on its own with a Port!

All these are surprisingly “mature” in taste for Japanese cheese, which shows that cheese in Japan definitely has a future!

Fran Fran Farm
Hokkaido, Kamikawa Gun, Shimizu Cho, Hatainan, 10 sen
Tel.: (81)(0)156-63-3400
HOMEPAGE

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Cheese Plate at Gentil (7)

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This article is again dedicated to Cheese Monger as he is interested in what we can expect here in Japan!

I don’t need to introduce Gentil and Ms. Keiko Kubota in Japan who is THE authority on cheese in Japan!

Look at picture above to find out what I sampled last Wednesday:

Left top: Chaource (Cow, France)
Left bottom: Bon de Sologne (Cow, France)

Centre under muscat raisins: Merois (Goat, France)
Centre bittom: Tsuki no Monogatari/Moon Story (Raw Cow milk, Japan, Hokkaido)

Right top: Mimolette, 2 months old (Cow, France)
Right bottom: Bleu d’Auvergne (Cow, France)

Another great plate, I can assure you!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

Please check the new postings at:
sake, shochu and sushi

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Cheese Plate at Gentil (6)

GENTIL-CHEESE-09-07

This article is dedicated to Cheese Monger as he is interested in what we can expect here in Japan!

I don’t need to introduce Gentil and Ms. Keiko Kubota in Japan who is THE authority on cheese in Japan!

Look at picture above to find out what I sampled lately:

Right top: 6-month old Gouda (Holland)
Right centre: 12-month old Mimolette (France)
Right bottom: Epoisses (France)

Centre: Fourme d’ambert (France)

Left top: Sakura (Hokkaido/Japan)
Left centre: Bon de Sologne (France)
Left bottom: Gorgonzola Dolce (Italy)

Great plate, I can assure you!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

Please check the new postings at:
sake, shochu and sushi

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Dessert: Ricotta, Orange Peels & Chocolate Tart

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Italy and France can make up for some great combinations with a little imagination.
Here is a failry simple recipe that should please quite a few people as it includes cheese:
Ricotta, Orange Peels & Chocolate Tart!

INGREDIENTS: For 6~8 persons/20 cm wide mold than can opened.

-Pastry:
Flour: 200 g
Butter: 150 g (not too cold, please!) + a little for the mold
Milk: 1 large tablespoon
Egg yolk: 1 small
Sugar: 30 g
Vanilla sugar: to taste
Cinnamon: a large pinch
Salt: a little pinch

-Cake filling:
Ricotta: 600 g
Mascarpone: 100 g
Eggs: 2 whole + 3 yolks
Sugar: 90 g
Black/dark chocolate: 90 g
Orange peels (preserved): 35 g
Vanilla essence: 1 small teaspoon

RECIPE:

-Prepare the pastry ( a little in advance if possible):
In a large bowl, mix the flour with the sugar, vanilla sugar, cinnamon and salt.
Add the butter in small pieces and knead with your finger tips until you obtain an homogeneous sable pastry.
Beat the egg yolk with the milk and mix quickly to the pastry to “link” it.

-Spread the pastry on a working boarded on which you will sprinkled some flour (to prevent sticking).
Insert into the mold. Cut out whatever pastry is over the rim. Keep inside refrigerator for 30 minutes.

-Preheat oven to 180 degrees Celsius.

-Prepare the filling:
Cut the orange peels in small pieces. Chop the chocolate very finely.
In a large bowl mix the ricotta and mascarpone, the whole eggs and egg yolks, the vanilla essence and the sugar. Mix well. Add the orange peels and chocolate. Mix well.

-Take the the pastry inside its mold out of the refrigerator.
Fill it with the cake garnish and bake for 1 hour 15 minutes~ 1 hour 30 minutes.
Check with a knife that the garnish is properlu\y cooked in its centre.
If the surface colour gets too darke cover it with a sheet of foil paper.

-Let cool completely before serving!

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French Cuisine: Cheese Souffle

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When you mention the word “Souffle”, the first reaction you get is: “Too difficult”. It is actually dead easy, and I can tell you that some restaurants make an enormous profit from them!

INGREDIENTS: For 4 people
-Eggs: 4
-Flour: 50g
-Butter: 50g
-Milk: 300cc
-Shredded cheese: 100g
-Salt/ a lttle is enough as cheese contains much
-White Pepper
-Nutmeg
-Thyme
-Laurel

RECIPE:

-Preheat oven to 180 degrees Celsius.
-Butter well the inside of a (possibly round) deep oven dish (about 18cm x 8cm). This will help the souffle rise and prevent it fom sticking.

-Separate egg yolks from egg whites.
In a large bowl add a little salt to whites and beat until solid.

-On a small fire, prepare a Bechamel sauce (white sauce):
Melt butter completely, pour in flour and mix well with spatula until smooth. Pour in milk and mix well (diffferent people have different techniques, but I found that the best technique is to mix half of the milk little by little first, then pour in the rest and use a whisker to make a smooth sauce). Add salt, pepper and spices. Keep stirring gently.

-Once the sauce has thickened to the point of almost solid, take off the fire (or switch off the fire).
Mix in the egg yolks with a spatula until colour is even. Then proceed the same way with the cheese little by little until mixture comes smooth off the spatula.

-Check that the whites have not gone back to liquid (That happened to me quite a few times, so make sure to check! In such a case, just beat them again. They will go back to a satisfactory state quite fast.). Mix in half first as delicately as possible with a spatula (not a whisker, or you will break the air bubbles in the whites and the souffle will not rise!). Then do the same with the second half. Pour in the mixture in the dish and put in the oven to bake for 45 minutes (although that depends with every oven). To check whether the souffle is properly cooked, insert a thin wooden stick or knife deep into the souffle. It should come out smooth.

-Before serving, make sure that everybody is at the table before serving. ” The guests wait for a Souffle, a Souffle does not wait for the guests!”

NOTES:
1) This souffle can be cooked in individual dishes. In that case the cooking time shall be about 30~35 minutes.
2) Instead of cheese you could use tinned tuna (2 x cans), or fresh spinach (one bunch; boil it a couple of minutes in salted water first, then drain thouroughly, and mince it as thinly as possible), or crab (add a little brandy and mix beforehand), or thin short narrow strips of ham, or even ham & cheese. The variations are endless.

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