Niseko Cheese Kobo

By 17th December 2011 August 27th, 2013 Uncategorized

Monbetsu-born Takashi Kondo has been in the Dairy business all his life, but it was not until after he had travelled to France to study cheese that he decided to open his cheese workshop (cheese kobo) in Niseko town. The environment here provides the perfect conditions in which to raise healthy and happy cows, which create healthy milk and when processed healthy end products.

Kondo-san makes a multitude of delicious cheeses strictly from local ingredients and with no additives and as an extra bonus visitors to the cheesery can also enjoy viewing the cheese making process up close.
 

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