Delicious cheese is located in the "Mountains" Vol.2 BOSQUESO CHEESE LAB.

Fascinated by the "deepness" of cheese, he became a cheese craftsman

Owner Koremoto Kensuke's previous job was an engineer at an automobile company. While traveling around the world for work, he was said to have been fascinated by the depth of cheese he encountered everywhere.
"You can enjoy pairing it with sake as well as wine, and I feel that cheese, which goes well with pasta, rice, meat, fish, and vegetables, is a truly deep-rooted food. It's rare that ingredients go well with such a variety of foods," says Koremoto.

With his natural curiosity, he took his vacation to learn the basics of cheese making at a cheese workshop in Hokkaido, and hone his skills as he repeatedly made prototypes in his home kitchen in Utsunomiya City. On weekends, my wife's family home isSaku CityKoremoto said that he often visited Asasa and helped with farm work. One day, I met "39bar," a chef and producers from the Saku region who participated in the event through an introduction from an acquaintance, and who was involved in activities to liven up the community through food, was a major turning point.

By having my friends at "39bar" eat the cheese they made, listen to their impressions, and repeatedly improving it, we are able to improve our technology and quality, and as we connect with local people, I have also started to want to liven up the area through cheese making.

I made up my mind and started from Utsunomiya City Nagano Koremoto has moved to the prefecture. After spending a year preparing to build a workshop, we opened Bosqueso Cheese Lab on Christmas 2016.

Cheese making unique to the region

Koremoto's cheese is based on the method of making it in Europe. Nagano Another distinctive feature is that they are conscious of their uniqueness, and every day they say, "Are there any ingredients that can be used in cheese?" "They say they're looking for it. Examples include "KASUGA," a wash type that uses the source water of Kasuga Onsen, which is within walking distance of the workshop, and "JIRI," a raclette type semi-hard cheese. It is said that by washing cheese in the alkaline source of Kasuga Onsen, the linen bacteria (a type of natto bacteria) found in the epidermis are activated.

When we found out that the nearby Fuse Onsen is a strong salt spring, it was used as a preservative solution for mozzarella cheese. We have practiced bringing a local feel to our cheese.

Apparently, they sometimes develop products upon consultation, and when Kurosawa Sake Brewery, a long-established sake brewery in Sakuho Town, which is a 39 bar friend, came to a collaboration with "MIMAKI Kimoto," a yeast-aged soft cheese made from lactic acid bacteria with a brewery.

As we have continued to search for resources that can be used to make cheese, Bosqueso Cheese Lab is currently producing as many as 20 varieties of cheese.

When producing new cheeses, Komoto first creates a hypothesis, decides the desired taste (design), manufactures (prototypes) based on the hypothesis, and then checks the cheese that has been created with your own tongue (measured from the prototype data), and shapes it by repeatedly designing, prototyping, and measuring.
"I believe that the basic concepts of cheese making, design, prototype and measurement, which I currently work with as an engineer, are 80% the same. However, in the case of cars, parts of a certain quality always arrive throughout the year, but in the case of cheese, the milk ingredients are natural, so the ingredients, taste and flavor change slightly every day, not only on the four seasons. Also, once the car is finished,Times"I feel that this 20% difference is difficult and interesting in making cheese, as it gradually deteriorates, while cheese can be improved through aging."

I want to stop the devastation of the Satoyama

Nagano As he moved to the prefecture and participated in urban development events with his wife, Koremoto also began to become interested in satoyama conservation and environmental issues. They are thinking of doing activities such as cutting out trees with horses and grazing cows and pigs to prepare wastelands, squeezing animals' milk, making cheese, and giving animals a by-product of cheese, whey, and raising them, and getting meat and compost.
Komoto also has an interest in eco-friendly "horse cultivation" that is held at high-end wineries in Burgundy, France. "By using the help of animals to circulate the region and nature, we would like to stop the devastation of the Satoyama, which is becoming more serious every year, and we hope to provide opportunities for animals to interact with local people," he says on his future prospects.

"More and more young people are moving to this area. I believe that new cultures and exchanges will emerge and will become a better place in the future. In this context, I hope to promote the "food culture" section through cheese," says Koremoto. We aim to liven up the community together with the local friends we encounter through cheese making and create an environment that will connect to the next generation.