Learn how to make cheese directly from a farm mom

I'll let you try to make "string cheese!"

Yakumo town has a history of dairy farming since the Meiji era, with a farm producing butter since 1907. I heard that one could try to make cheese at a dairy in such a leading area in Japan, and applied.

"Processes before making curd (curded fresh cheese), such as sterilizing the raw milk, adding a 'starter (microorganisms to promote fermentation)' and stirring, were finished yesterday. Today, please enjoy the most enjoyable process- stretching the cheese."

Mieko Toda of the "Yakumo Handmade Club" gives me directions. When I watched the example shown so quickly, I had a worried look on my face. The club member noticed and assured me saying "it's alright, we also made many mistakes."

I'll let you try to make "string cheese!"

Yakumo town has a history of dairy farming since the Meiji era, with a farm producing butter since 1907. I heard that one could try to make cheese at a dairy in such a leading area in Japan, and applied.

"Processes before making curd (curded fresh cheese), such as sterilizing the raw milk, adding a 'starter (microorganisms to promote fermentation)' and stirring, were finished yesterday. Today, please enjoy the most enjoyable process- stretching the cheese."

Mieko Toda of the "Yakumo Handmade Club" gives me directions. When I watched the example shown so quickly, I had a worried look on my face. The club member noticed and assured me saying "it's alright, we also made many mistakes."

Cheese making experience

1. Cut off the curd, and place it in hot water 85-90°C.



2. As the curd softens, knead it quickly.



3. Stretch the kneaded curd to form a stick shape, and knead again. Repeat the process five times.



4. Roll into shape and the place it in cold water to cool.



5. After leaving in 15-25% brine (salt water) for 5 min., take out and wipe off any moisture on the surface, and you're finished.

Points for delicious eating

• You can eat the cheese right away, but it is better if you allow it to rest overnight.
• The cheese will be last for one week in the refrigerator, but it is better to eat it quickly.

Learned how to make cheese, and improved the quality of the milk

Yakumo Handmade Club NPO

"Just as each family has its own homemade tsukemono pickles, it would be nice to have homemade cheese at the dairy home." With the advice of one advisor from the Agricultural Extension Center we tried making cheese for the first time in 1989. The dairy farmers were delighted saying, "We can make cheese with the milk we produce ourselves." In 1992, the Yakumo Handmade Club was established. In order to promote the goodness of homemade cheese, and advertise Yakomo dairies, full scale cheese manufacture and sales began in 2006.

"Milk is delicate. Just by changing the sterilization process, the taste of the cheese will change. If you want to make good tasting cheese, you have to consider the milk components. When we started making cheese, the dairy farms became obsessed with improving the quality of the milk." says Chairperson Mieko Toda. Now, not only dairy farmers, but anyone who is interested can participate. “When we gather here, we smile with nature. I think the flavor of the chees reflects that enjoyable atmosphere."

The yogurt and jam made by Mrs. Toda was delicious!

Cheese making experience

Experience facility: Yakumo Revitalization Facility, Farm made Yurappu Building 1
Period: Late July to Mid August
Experience time: approx. 1 hour
Capacity: 5-30 people
Fee: 1,300 yen per person
Things to bring: apron, head scarf

Application/Inquiry: Yakumo Handmade Club NPO　
Tel.: 0137-62-2572 (Toda)
Fax.: 0137-62-4672 *Inquiry by Fax only

Yakumo Revitalization Facility, Farm made Yurappu Building 1

This facility was established in Yurappu Park as a place for research and development of homemade processed foods. All are welcome to experience how to make cheese, sausage, butter, and ice cream.
Hours: 9:00 to 17:00　
Closed: Every monday, holidays, Year-end and New Year holidays
359-163 Tateiwa Yakumo, Hokkaido, Japan
Tel.:0137-63-4911