Toit Vert Cream Cheese is a fresh cheese made from raw milk and fresh cream. Unlike aged cheeses, it is not matured, allowing its fresh dairy flavor to remain at the forefront. The cheese is first coagulated through the action of lactic acid bacteria, then placed in a cotton bag to drain away the whey. It is subsequently heated under pressure in an emulsifying kettle, where the fat is homogenized to create an especially smooth and creamy texture.
The result is a white, velvety cheese with a pleasantly mild tang and a subtle sweetness. Its delicate flavor and smooth mouthfeel showcase the quality of freshly collected milk from Kuromatsunai, Hokkaido.
The cheese has earned recognition for its exceptional texture and quality. It received a bronze award at the 2005 International Natural Cheese Fair and an Excellence Award at the fifth All Japan Natural Cheese Contest.
One recommended way to enjoy Toit Vert Cream Cheese is to serve it like hiyayakko, a traditional Japanese dish of chilled tofu. Cut the cheese into small cubes, top with bonito flakes and finely chopped green onions, and drizzle with soy sauce. This simple combination brings out the cheese’s creamy richness while adding savory Japanese flavors.
The cheese is also delicious spread on bread, served on crackers, or added to salads. Its mild taste and creamy consistency make it a versatile ingredient for both Japanese-inspired dishes and Western-style meals.
Toit Vert is the nickname of the Kuromatsunai Town Specialty Products Handmade Processing Center. The name comes from French and means “green roof.” The facility was established as part of an initiative to share the local food culture developed through Kuromatsunai’s dairy farming and livestock industries, encouraging connections and appreciation for the region’s agricultural heritage.
Kuromatsunai is blessed with abundant natural beauty and is home to one of Japan’s northernmost and largest tracts of primeval beech forest. This rich natural environment forms the backdrop for a community whose food culture is closely connected to its agricultural traditions.
The Toit Vert processing center produces a variety of specialty foods, including cheese, ham, sausages, and ice cream. Each product is carefully crafted using fresh ingredients from Kuromatsunai and elsewhere in Hokkaido, with an emphasis on quality and the natural flavors of the region.
Toit Vert Cream Cheese is a fine example of this approach, combining fresh local milk with careful craftsmanship to create a distinctive Hokkaido dairy product.