Kiji Dairy Izumo La Rouge

Natural cheese is a food that reflects the taste of milk in a compact form and has excellent shelf life. Kishikawa Dairy worked with dairy farmers in Kishikawa to make natural cheese, hoping for the development of dairy farming. In an era when Western food was not common, it took courage to become interested in dairy farming and the production of milk and dairy products.

As natural cheese matures, the proteins are broken down into peptides and amino acids, enhancing its flavor. At the same time, the protein and calcium in milk can be more efficiently digested and absorbed, making it a healthy food for both young children and the elderly. Kishikawa Dairy manufactures cheese based on technology from Scandinavia, including Denmark.

Only 10 kilograms of cheese can be made from 100 kilograms of milk. Good cheese can only be made with good raw milk. The quality of natural cheese is greatly influenced by the microorganisms, aroma, protein, and milk fat content contained in the raw milk. The quality of the raw materials is reflected in the flavor of the cheese several months later. Therefore, cheese making is possible only with the cooperation of dairy farmers who produce high-quality raw milk.

The composition of raw milk changes subtly depending on the physical condition of the cow. We adjust the temperature, humidity, mixing time, etc. to accommodate these changes. This delicate response is possible because it is handmade. At large factories, most processes, including mixing, are mechanized, but we strive to improve quality without expanding the scale of production.
*Excerpt from manufacturer's website