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.

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Kato Farm in the residential area of Hidaka

When one thinks of a ranch, one thinks of spacious hills. However, Kato Farm is located in a residential area of Hidaka City, which is known as a bedroom town in the city center. Many people are surprised to see the ranch suddenly appear in a quiet residential area, but the truth is that the ranch is not located in a residential area, but rather, houses were built around the ranch. It was about 50 years ago that Kato Farm moved with 10 cows from Tokorozawa to this location, beginning with the purchase of a dairy cow by the previous generation in 1954.
At that time, there were no houses, hardly any roads, and it was pitch-dark at night,” says Tadashi Kato, president of Kato Farm.
The farm now has about 200 dairy cows, and not only does it provide a comfortable environment for the cows in freestall barns with space for them to roam freely without being tied up in a large area, but it also established a gelato store in 1995 and a dairy products factory in 1997 to produce high-quality milk, yogurt, and cheese, and to develop the sixth industrial sector. In 1997, a dairy factory was established to produce high-quality milk, yogurt, and cheese.

Kato Farm, where the milk tastes exceptional

It is not a large farm. However, the taste of the milk is exceptional. The milk is pasteurized and bottled in as little as one hour (12 hours at the most) after being squeezed. Non-homo pasteurized milk,” which does not crush the fat in the raw milk, suppresses the absorption of fat because the fat globules are not crushed, and the milk has a rich sweet taste, yet it is refreshing and has no milk odor.
For safety and peace of mind, we have been particular about our feed, aiming to produce milk in a way that cannot be done by large corporations. We are located in a residential area, so many families visit us on weekends.
The dairy farm also has a restaurant on the premises that serves a variety of meals, including cheese bowls with various flavors, risotto with lots of cheese, and milk korai nabe (hot pot). To familiarize visitors with milk and dairy products, there is a rich menu of hands-on activities, including milking, making butter, cheese, ice cream, and pizza (reservations must be made by the day before; currently under renovation as of December 2020).

Processed dairy products are also available.

The direct sales area also offers a wide variety of processed products such as pudding, soft-serve ice cream, cheese, and yogurt. The concept of the shop is “to let as many consumers as possible taste the deliciousness of dairy products,” and they are actively developing products and restaurant menus.
The puddings, in particular, are so delicious that Hidetoshi Nakata, who had tasted them at famous restaurants across the country, couldn’t help but remark, “They are delicious. Kato Farm uses only the finest milk, cream, sugar, locally produced eggs, and vanilla beans, and no additives.

Kato Farm also offers a wide variety of cheeses

There is a wide variety of cheese available, and Kato Farm’s burrata cheese won the Gold and Grand Prize in the burrata category at the Japan Cheese Awards 2020, one of the largest cheese festivals in Japan, which is held every two years. Other blue cheese, wash cheese, and chevre also won bronze awards, indicating their high quality. Although dairy products are most often associated with Hokkaido, it is well worth the trip, as it is close to Tokyo and can be enjoyed by the whole family.

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