Feels like cheeseShinshuNokaori: Delicious cheese is located in the mountains

Cheese made in the steep yet beautiful Alps mountains and the satoyama that alpine trees are close to everyday life. The creatorsShinshuWe transform the diverse natural environment into a taste that is "local" and create carefully crafted cheese.

At about the same time as he became interested in Alpage, the Shimizu couple learned about Brown Swiss, a cow that is raised in the mountains of the Alps. "At the time I was given milk at Hinomizu Farm, the only brown Swiss cow breeding at Japan's only brown Swiss cow, I thought, "This is it!"

"In Europe, the home of cheese, it is common to raise cows that suit the local climate and climate, and make cheese from that milk. The type and flavor of cheese produced differs completely depending on the land. Among these, our ideal was "alpage." The cows were grazing from early summer to autumn in highlands over 1,500 meters above sea level, feeding high-quality natural grass, and making cheese from that milk." However, at that time, the altitude of the ranch was 450 meters. The place where "alpage" came to mind was a series of 3,000m-class mountains. Nagano It was the prefecture. After a great migration with cows and sheep in order to get closer to the ideal place, Nagano prefectureTōmi Cityに牧場を開業。 And in 2005, we finally came across the current location. It has been 25 years since I started working in dairy farming.

Komoto continues to give cheese a local feel. There are also cheeses with a motif of a cat from the neighborhood.

Koremoto's cheese is made in a European style. Nagano It is characterized by adding a touch of elegance, and is always looking for ingredients that can be used to make cheese. One example of this is making cheese using nearby hot springs. We manufacture 20 types of cheese unique to this area, including "KASUGA", a wash cheese that polishes cheese with hot spring water with strong alkaline ingredients, and mozzarella cheese soaked in thick salty hot spring water.
As he connects with local people, Koremoto strengthens his desire for this place. "We want to liven up the community through cheese," and continue to breathe new air.

"I'm pleased that I was able to prove that I always produce high quality cheese after receiving two blue cheese awards," says Shiokawa.

Blue cheese is the one that we put in particular emphasis. After accumulating various challenges and improvements, in 2014, the Japan Cheese Awards Grand Prize was selected as the Japan Cheese Awards Grand Prize, and in November this year, Jade (blue mold type) was selected as one of the world Cheese Awards 2021, the only one in Japan to be selected as the highest quality 16 items.
"The accumulation of trial and error that has continued since the founder has led to the present. I would like to continue taking on further challenges and pass it on to the next generation," says Shiokawa. 100 challenges will create new masterpieces.