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Shiawase Cheese

Hokkaido 089-3737 - View map

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In order not to disturb the rhythm of nature, we use freshly squeezed warm milk every morning and carefully make the cheese in a traditional copper cauldron, and the finished cheese is matured in a semi-underground maturing cellar with a stable temperature throughout the year. From Ashoro, with its beautiful hills as far as the eye can see, we bring 'Thank you' and 'Happiness' to many people.