Japanese cheese wins domestic and global recognition

Japan's cheese industry is experiencing a significant transformation. Once primarily used for processed cheese, Japanese natural cheese is now gaining international recognition. The number of domestic cheese producers is rising, driving increased consumption and a surge in cheese popularity. This growing interest is evident in the overwhelming success of events like the "Cheese Fun! Fan! Fun!" promotional event held in Tokyo in October. The two-day event, which sold out, attracted around 4,500 attendees who had the opportunity to interact with producers and sample over 200 cheeses.

Concurrently held at the venue was the sixth annual Japan Cheese Awards 2024. A record-breaking 371 cheeses from 120 workshops across 34 prefectures were submitted in 24 categories, including white mould cheese and mozzarella. Notably, some cheeses were crafted exclusively with Japanese ingredients, such as one wrapped in cherry leaves and another washed with sake.

The top Grand Prix prize went to "Takara no Takara," produced by the Cheese Kobo Takara workshop in Kimobetsu, Hokkaido. It is a hard cheese made using a technique for French Comte, and the judges said it had a rich and nutritious taste. Narumitsu Saito, 41, founded the workshop using lactic acid from the area to ferment raw milk from a dairy ranch run by his older brother. "Momentum is building nationwide to nurture the culture of fermentation through cheese," he said. Japanese consumers' introduction to cheese generally comes through processed slices made by heating and melting natural cheese. But things have changed. The number of Japanese cheese workshops, excluding those operated by leading dairy products makers, was 106 in 2006. In less than 20 years, the figure tripled to 351 in 2023.

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Of 34 Japanese cheeses submitted to the 2024 World Championship Cheese Contest, held in the United States in March, three received gold medals, two received silver medals, and one won a bronze medal.

Hopefully, someone is working on a good pecorino (romano).