Eastern Hokkaido is a treasure trove of natural cheese, with a wide variety of locally produced cheeses available throughout Kushiro, including at Kushiro Airport. Hokkaido is home to nearly 80 cheese-making facilities, producing an impressive range of natural cheeses that reflect the region’s rich dairy farming tradition.
Cheese is particularly popular in the Kanto region and Hokkaido, while consumption is lower in Shikoku and Kyushu. Thanks to its expansive pastures and thriving dairy industry, Hokkaido has developed a distinctive cheese culture, with several local producers earning national and international recognition.
One of the region’s best-known cheeses is Sakura, a Camembert-style cheese made by Shintoku Kyodo Gakusha. It gained particular attention when it was served to world leaders at the dinner during the 2008 G8 Hokkaido Toyako Summit. The cheese has also received a prestigious international award, earning recognition for its outstanding quality.
The mozzarella produced by Shiranuka Rakukeisha has a pleasantly springy texture and a juicy freshness that spreads across the palate. Heating the cheese intensifies its rich milky flavor, making it an excellent choice for pizza and pasta dishes.
Ricotta cheese is known for its fluffy texture and gentle, natural sweetness derived from milk. Its mild flavor makes it ideal for complementing other ingredients without overpowering them.
One recommended way to enjoy ricotta is to place it over boiled spinach and season the dish with garlic, olive oil, salt, and pepper. The subtle sweetness of the cheese blends beautifully with the spinach, creating a simple yet satisfying dish.
Robiola is a soft cheese matured by washing its surface with brine every two days. The reddish outer layer develops a distinctive aroma, while the interior remains soft and smooth, with a rich umami flavor balanced by a pleasant saltiness.
For a particularly delicious dish, bake the cheese together with oysters from Akkeshi. The cheese’s deep flavor combines wonderfully with the oysters’ fresh aroma of the sea. Robiola is also traditionally enjoyed with full-bodied red wine.
The Tsurui Silver Label, produced at Tsurui Rakurakukan, was named Japan’s cheese champion in 2012. Its Gold Label also received an award in 2011, demonstrating the consistently high quality of the producer’s cheeses.
From delicate ricotta and fresh mozzarella to richly flavored aged cheeses, Kushiro and the surrounding region offer an appealing introduction to Hokkaido’s artisanal cheese-making tradition. Cheese lovers visiting eastern Hokkaido will find plenty of distinctive local varieties to discover and enjoy.