Delicious cheese is located in the "Mountains" Vol.3 Atelier de Fromage

"You can just take 100 challenges and get one successful"

Atelier de Fromage was founded in 1982 by Matsuoka Shigeo (deceased) and Yoko (current chairman) in the former Higashibu Town. The two who worked in the publishing industry were moved by the deep flavor of Camembert cheese, a native of France, and began to feel that they would like to make Camembert cheese themselves. After studying cheese making in France, Yoko's family ran a ranch in Higashibu Town, so she set up a cheese workshop here.

Atelier de Fromage Main Store

"Yoko always said, 'It's fine to do 100 challenges and get one success', and for me, I thought that the company would be in trouble unless it was at least about 1/10, but since it started out in a completely empty spot, I'm sure they've also been given a lot of challenges on their own."
The person who spoke is Shiokawa Kazufumi, who is the director of the cheese workshop. While continuing to the founder couple's desire to "have a rich dining table based on cheese," they work hard to make cheese every day with the desire to raise Japanese cheese to a world class.

Shiokawa Kazufumi

A challenge spirit passed down from the founder

Shiokawa joined the company in 2007 after working part-time during high school. When he ate the company's cheese before joining the company, Shiokawa said that he thought, "It should be even tastier. I want to change it with my own hands," and is particularly focused on blue cheese.

"Since I first started making cheese, I have been working hard every day with the desire to make things like the world's three major blue cheeses (Rockfort, Gorgonzola and Stilton). Some of my colleagues said, 'It's impossible to do it in Japan,' but I have believed that if I get closer, even a little at a time, I will one day be able to get on the same stage," says Shiokawa.

This is the story behind the efforts of our continued aims to make world-class blue cheese.
Shiokawa, who felt a big difference in taste and texture from the three major blue cheeses he was aiming for, once recommended to Shigeo, "I want to try making blue cheese the way I imagine it." There were conflicts, but as he talked with Shigeo, he said that he was given the challenge by saying, "It's only natural that as a craftsman, we aim for better things. So we should just give it a try." "That's what leads to the present. I believe that the current cheese was brought about by seniors and myself, and was brought about by repeated improvements from the accumulation of failures," Shiokawa reveals his confidence.

“ Nagano Challenge the world with cheese that can only be made with

In addition to the quality of the milk, which is the raw material, and the skill of the craftsmen, the local climate and climate where cheese is aged, the flavor is also a major influence on the taste.
"There are various lactic acid bacteria floating in the air, which depends on the environment. For example, the cheese made in this workshop is relatively dry.Tōmi CityAged in a workshop and humidity is highKaruizawa TownAging cheese in a completely different flavor will be produced by aging it in a workshop located in the shop. Plateau plants also live nearby, and while the cheese in this workshop has a flower-like aroma, Karuizawa's flavor has a taste like old pickles. "Shiokawa-san told me.

View from Atelier de Fromage

"We will continue to carry on what the Matsuoka couple, who are pioneers in Japanese cheese making, are aiming for, and we will add our own essence. Nagano The prefecture wants to convey that it can produce good cheese. Instead of using French technology to create something of the same level as France, Nagano I want to compete with the world with things that can only be made with it." Nagano He speaks passionately about his feelings about his personality.

The accumulated efforts paid off, and in 2015, blue cheese, which was exhibited at the French cheese contest "Mont Dual Fromage," won the highest award, Super Gold.

Furthermore, in November 2021, the company's blue cheese "jade" that was listed at the World Cheese Awards 2021 was selected as the 16 highest quality products in Japan out of 4,079 items in 45 countries around the world. It is said that the skin is rare and the skin melts lightly despite its milk. According to Shiokawa, the outer hull of many blue cheeses around the world is hardened due to dryness, and the aluminum and tin that wrap around the cheese has digged into the outer hull, and while the skin is often removed and eaten, the "jade" at Atelier de Fromage has a unique ingenuity during the manufacturing process, so it does not come with aluminum or tin, and the skin does not become hard, so it can be eaten as is.

Regarding the award for Blue Cheese, which I have been making the most of my efforts, Shiokawa said, "After winning twice, I'm the most happy that I was finally able to prove that I've done the right thing and that I always produce high-quality cheese." "By improving what we have now, we want to create something that is said to be the number one in Japan. Nagano "I'd like to hear that the cheese level has improved," he said, setting a further goal.

"Towards creating a cheese culture that is typical of this region

It has been around 40 years since its founding. Atelier de Fromage's cheese making, which began with "fresh cheese," has risen to the world's top level. The fact that the founder and couple's challenge has led to solid technology has been accumulating numerous mistakes.
"I don't think I have the talent, nor do I think I've finished it. I think I've come this far with a small build-up. I hope I can continue to take on new challenges and pass on from founder to myself and the next generation," says Shiokawa. What's going forward? Nagano We have been studying lactic acid bacteria that are only available in the prefecture and this region, and are currently evolving in the area, and are increasing and increasingly evolving local areas.Tōmi CityHe seems to be working with the wineries and others to create regional cheeses that can only be made here.

It was held in July 2021 at Yurakukan Wine & Beer Museum.Tōmi CityA look at the wine and cheese pairing event at Atelier de Fromage

From 100 challenges, there will surely be another thing that opens the door to the world.