Hokkaido raw milk meets Italian cheese
Fattoria Bio is a farm in southern Italy with an old history in cheese production. The artisan who was making cheese there had the goal of making “the best cheese” and was looking for the right milk to go with it. He came across high-quality milk produced by dairy cows raised in the rich land of Hokkaido. Fattoria Bio Hokkaido was formed when people from different countries joined forces in pursuit of the common goal of such delicious taste. Here, they are using raw milk produced in Hokkaido to make the best cheese possible. The cheese selection includes fresh ricotta cheese, caciocavallo, and mozzarella cheese, all of which are rare in Japan. At the factory, Nakata is very interested in the process of making cheese by hand. He even got to try scooping ricotta cheese. Nakata was impressed by the “freshness” of the cheese, which he said he could not taste even in Italy. The fresh taste of the ingredients is clearly something that cannot be produced in mass production. The shelf life is only about a week.
The artisan who makes the best cheese
The best cheese is handmade by cheese master Giovanni Graziano using traditional Italian methods. Originally from Calabria in southwestern Italy, he learned the secrets of cheese making handed down in his family from generation to generation while helping his father, a cheese maker, from the age of 5. 20 years old, he worked as a core member of the cheese making team at Fattoria Bio, a farm in southern Italy with a long history and tradition. Since coming to Japan, he has been making cheese every day with the desire to “import the best Italian cheese and its production methods to Japan and spread the culture of Italian fresh cheese in the Japanese archipelago.
Elegant cheese made by Italian technology
Fresh Italian cheese is very popular in restaurants, since frozen cheese loses its juicy flavor. Ricotta cheese is especially popular with chefs and is used in appetizers and salads. Nakata also exclaims, “It would surely be interesting to use sakekasu to make a cheese that goes well with sake. The sticky burrata, made by wrapping torn mozzarella and cream in mozzarella base, has “an elegant taste. Nakata said, “It has an elegant flavor, and the amount of salt gives it a different look. Many people buy caciocavallo, which is also delicious baked, for home use. The combination of high-quality Japanese raw milk and traditional Italian techniques produces a cheese that, once tasted, is unforgettable.
