Camembert Hayakita is a soft, white-mold cheese produced by Yume Minsya (Yumeminsya), a cheesemaker in Hokkaido. Camembert originated in France and is characterized by its distinctive white mold rind. This cheese was the first locally produced cheese made by Yumeminsya, marking the beginning of the company’s cheesemaking history.
Made exclusively with fresh raw milk from dairy farms in the eastern Iburi region of Hokkaido, Camembert Hayakita is prized for its creamy, smooth texture and rich, mellow flavor. Compared with conventional Camembert, it has a milder aroma and less pronounced sharpness, offering a distinctive taste that highlights the natural character of the milk.
Camembert Hayakita pairs beautifully with wine, but its smooth texture and well-rounded flavor also complement Japanese sake and shochu. Its versatility makes it an appealing choice for a range of drinks and occasions, whether served as part of a cheese platter or enjoyed as a simple snack.
In 1998, Camembert Hayakita received the Special Judges’ Award at the first All Japan Natural Cheese Contest. It earned high praise from a special judge from the French village of Camembert, the historic home of the cheese. The award brought recognition to this Hokkaido-made cheese for its quality and distinctive character.