I purchased a large amount of cheese in Oshu and held a cheese festival. I bought Scamorza and white mold type SAYURI at Adonai. I prefer creamy cheese over hard cheese. It was delicious to enjoy with red wine.

At Okoppe Michi-no-Eki, you can buy Adnai cheese, and if you go to the direct sales office, you can buy it for about 200 yen cheaper than at the Michi-no-Eki. Also, it's worth asking if there are any items that are not listed on the Michi-no-Eki or menu at that time. I bought Wash cheese that way. I also bought Caciocavallo and smoked Caciocavallo.

In August 2016, when it comes to Okoppe Town, it is a famous dairy farming town known for its dairy products. There are several cheese factories in the town, with North Plain Farm offering a variety for everyone and Tomita Farm catering to cheese enthusiasts. Adnai is one of these cheese factories. Although the factory is located on the outskirts of town, you can conveniently purchase cheese and yogurt at the roadside station. You can also find them at kitchens in Sapporo and Asahikawa. The types of cheese available include Mimolette, Scamorza, Caciocavallo, Mozzarella Ricotta, and Fromage d'Elle. I purchased Scamorza Smoke and Mimolette. Scamorza is basically a small Caciocavallo. I realized that what I had thought was Caciocavallo was actually Scamorza. The original Caciocavallo is actually very large. It has a moderate smoky flavor and is incredibly delicious when grilled. It is perfect on bread and goes well with beer. Mimolette is young and has a rich yet light taste. I think even cheese beginners would enjoy it. The prices are relatively reasonable, which is nice. It's a town where cheese lovers can select a shop according to their preferences and mood.

I got this huge Kachokabaro from the town of Kyotsubu in Hokkaido. It was incredibly big, the size of a gourd! I have never seen or eaten such a large Kachokaba before, but yesterday at home, I made Kachokaba steak in a frying pan and ate it. It was delicious, especially when paired with red wine. It's not just because it's big, but the large slices have a satisfying texture. I enjoyed it with various side dishes, but it was especially delicious when eaten with the spinach pie my wife made. It's like the King of Kachokabas.

I visited a cheese-making shop in a remote area called Okoppe, which is even further than Abashiri from Memanbetsu. It was a cold day in mid-October, and the shop was located in a truly rural area. The shop is run by a large family who make their own cheese. Despite the remote location, the shop had a variety of homemade cheeses available for purchase. I bought several types of cheese, including Gachogabalo, Mimolette, Gouda, Camembert, and a few hard cheeses. I can't wait to enjoy them at home with a glass of wine. I wish I could have bought more!

I bought and ate at the Seibu Ikebukuro 7th floor event "Spring Hokkaido Delicious Food Fair" from 3/28 to 4/10. I purchased the Washed Cheese in a round wooden box for 1500 yen. It was about 8 cm in diameter and 3 cm thick, with an orange color and a fresh taste. It tasted like natto! I had been wanting to try Washed Cheese for a while, but was hesitant because of the price. The staff at the shop reassured me that this type was not heavily aged, making it easier to eat. It had a texture similar to the outer part of Camembert, which I liked. But natto! I don't dislike natto, so I could eat it, but the natto flavor was unexpected and shocking. It was delicious though. I am aging it further at home, and it has a rich flavor and a good texture, making it easy to use. I will finish it before it fully ages. There were other varieties available, and the staff was very knowledgeable, making it easy to buy. Overall, I would go back for the shop rather than the taste.

I purchased cheese from a Hokkaido cheese factory at an event where they had multiple outlets. I chose it for its cute packaging and the rustic charm of the cheese itself. It turned out to have a slightly washed flavor instead of the fresh taste I expected, which I really enjoyed. There are no nearby stores where I can buy it, but if I come across it again, I would definitely purchase it.

From Sapporo to Hakodate, the travel time on the limited express Hokuto train is about 4 hours. In addition to buying tea, I also got this cheese for a snack. This cheese is a semi-hard type, not too hard and without any strong flavors, making it delicious. It would be nice to enjoy a Sapporo Classic beer during this kind of trip, but unfortunately, I can't drink much beer due to certain circumstances.

The last stop on the 2020.12 Kyobu dairy product tour was "Cheese Kobo Adnai". The shop owner, Katsuhiko Tsutada, is originally from Kumamoto. While working at a dairy product manufacturer in Chiba, he became fascinated by the charm of cheese and started making cheese on his own. He moved to Kyobu in 1991 and opened this shop in 1994. In Sapporo, there is a directly managed store called "Table of Grace" run by his eldest daughter, where you can buy products from this shop. "Adnai" is a euphemism for "Yahweh" in Hebrew, meaning "my lord". Tsutada is a devout Christian, and the naming of the shop is based on the idea that the work of artisans is to prepare for the divine work. The products purchased this time were SAYURI and Mimolette. Some products are named after Tsutada's daughters. SAYURI is a Brie-type white mold cheese with a firm texture, a faint saltiness, and the richness of double cream. Mimolette, which I imagined would be hard, was not aged for too long, so it is moist and soft. It has a strong salty taste and a milky flavor. It was a very satisfying Kyobu dairy product tour. Each shop makes dairy products with its own commitment, and there were different ways to enjoy them. Since this shop has a directly managed store in Sapporo and also offers online shopping for customers outside Hokkaido, why not give it a try? Highly recommended.

Soft serve ice cream with the flavor of Kiyosumi Shirakawa cheese.

Cheese factory in Oto, Monbetsu-gun, Hokkaido. It seems like it was purchased at "Wine&Cheese Hokkaido Koshinsha" on the 2nd floor of New Chitose Airport Terminal Building. I received it as a souvenir from someone who visited Hokkaido. By the way, I also visited "Wine&Cheese Hokkaido Koshinsha" last September, and they have a wide variety of wines and cheeses. They seem to be sourced from various parts of Hokkaido, but unfortunately, they didn't have what I was looking for. I received a cheese product from a cheese factory further northwest in Monbetsu, in the northeastern part of Hokkaido, called "SAYURI." It is a white mold cheese that is quite rich and has a distinct taste. I love cheese, so it's good for me, but it may not be suitable for those who don't like cheese with a strong flavor. I wonder if they knew I liked cheese? By the way, I have visited various parts of Hokkaido, but I have not been to Monbetsu and the surrounding area, which is uncharted territory for me. *Since I received it as a souvenir, I did not consider the service, atmosphere, or value for money.

When it gets hot, the symptoms worsen, it is a designated rare disease by the government. As we enter November, the heating in hospitals and various commercial facilities causes discomfort due to the high temperatures. Unfortunately, there is still no medicine that suits me. Likes and comments may be delayed, so thank you for your understanding. In November 2019, "Cheese Factory Adnai" is a small family-run cheese factory located in the eastern part of Hokkaido in Kombu-cho. The cheese factory also engages in dairy farming. The cheese made by European farmers serves as a model. In addition to cheese, they also make "yogurt" and "yogurt drinks." The "homemade yogurt" is used as the base for the "frozen yogurt bar." I tried the "Frozen Yogurt Bar Haskap." Cheese Factory Adnai uses its homemade fermented milk. Non-fat solids 11%, milk fat 3%. The base is a rich-tasting yogurt. The Haskap flavor is a delightful mix of sweetness and sourness. Price: 250 yen (tax included). Ice cream is classified as follows in Japan: 1. Ice Cream - Milk solids content 15% or more (including milk fat content 8% or more). 2. Ice Milk - Milk solids content 10% or more (including milk fat content 3% or more). 3. Lacto Ice - Milk solids content 3% or more. 4. Frozen Desserts - Frozen desserts not included in the above categories. Ice cream is stored at temperatures below -18 degrees Celsius, and if stored properly, there is no bacterial growth. There is no expiration date for ice cream. Typically, all these are collectively referred to as ice cream. However, many ice products in convenience stores are labeled as "Ice Milk" or "Lacto Ice." Even though they are called ice cream, they do not meet the legal requirements. Ice cream should have a milk solids content of 15% or more (including milk fat content 8% or more). The milk fat content of 14% is close to "Ice Milk." Hagen-Dazs, known for its deliciousness, has a milk fat content of 15%. The yogurt bar is only 1% less than Hagen-Dazs. Therefore, it is different from the yogurt bars of major ice cream companies. It has a homemade feel and a homely taste. It has a rustic charm that evokes the northern land. Since the JR line was abandoned, Kombu-cho has been experiencing depopulation. The "Katsu Don" and "Ramen" from "Yoshida Shokudo" in front of the station are nostalgic. When the JR line is abandoned, transportation becomes inconvenient, and the municipalities along the line quickly depopulate. I hope Kombu-cho and the surrounding municipalities will do their best. I rated it 3.8 stars, but with support, I give it 4.0 stars. Next time, I will review the "Frozen Yogurt Bar."

Personally, I think the ice cream in Okoppe, Hokkaido is exceptional, so I bought it immediately when I found it at the Autumn Fest. It turns out that there are 4 different shops appearing each day: 1) Tomita Farm 2) Okoppe Ice Cream 3) No Plain Farm 4) Adnai. Today was Adnai. The soft serve ice cream is made from milk taken from cows that only eat grass, known as grass-fed. It has a very smooth texture and melts quickly. It's milky but not too sweet. It's really delicious, but personally, I felt like it lacked a bit of milkiness. I wonder which one was the Okoppe Ice Cream that I had before...? Okoppe Ice Cream is seriously delicious, so everyone should try it. Thank you for the meal!

I purchased a special cheese at the Hokkaido local products exhibition. I was looking for something a little special and the person at the booth was very knowledgeable about cheese. After discussing various options, I decided to try the recommended cheese, Fromage d'Ail TSUBASA, for 1560 yen including tax. They mentioned that it would continue to mature over a period of about two weeks, allowing me to enjoy changes in flavor and texture. When I tried it, it was delicious, and I ended up eating half of it in the first week, even though I had planned to save some for the second week. As a beginner in washed rind cheeses, I was initially intrigued by the unique flavor, but I ended up really enjoying it, especially when paired with other foods. I heard that they sometimes come to Tokyo for events, so I would love to buy more if I see them again.

I also obtained this at "Wine & Cheese Hokkaido Kouryousha" at New Chitose Airport. There were various Hokkaido cheeses lined up, so I was a bit overwhelmed, but the name of this workshop caught my eye!! ADONAI is the name of the one God YHVH (Yahweh) in Judaism. It's a word that avoids calling the name of God and is equivalent to "My Lord" in English. I was impressed by the amazing shop name and ended up purchasing the most prominent cheese, Mimolette. This Mimolette has been aged for over 6 months, with a texture leaning towards semi-hard. It's not as hard as Comte or Parmigiano-Reggiano, but for a 6-month aged Mimolette, it has a good bite to it. Mimolette is famous as a cheese fermented by mites, but it doesn't have a strong flavor and is known for its strong umami. This Mimolette, in particular, has an elegant richness, which may be due to the milk used. Established in 1996, it truly conveys the depth of Hokkaido cheese. There seems to be a directly managed store called Table of Grace in Sapporo, so I plan to visit when I have the chance. They also have Washed-rind cheeses inspired by Taleggio and Scamorza.

I came to Okoppe, which is about 2 and a half hours from Abashiri. It's only about 15 minutes difference from going to Kushiro from Abashiri. So, which way do you think I went? No matter how disliked, I had ramen. Since I was there, I made a note of a few places, and there is a place called "Cheese Factory Adnai." Adnai? Is that a thing? I found it at a roadside station, but decided to visit the actual store. When I got there, a young couple had just entered. Later, when an older couple tried to enter, an incident occurred right on the spot. The young couple had just entered, so they probably didn't expect anyone to come out so soon. When the older couple tried to enter, the young woman came out of the store and smilingly said, "We're closed." It's a popular cheese factory, it seems. I'm looking forward to trying their cheese. I like blue cheese, but I also like Mimolette, Cheddar, and Gouda. I saw Mimolette, so I bought it to take home. From the internet, skipping the long part, "Taleggio, Fontina, Mimolette... Adnai Cheese Factory in Okoppe Town has been making various unique cheeses since the time when natural cheeses were not well known. The owner of the factory, Katsuhiko Tsutsumi, who is a true cheese craftsman, talks about his experience. The cheeses made by Tsutsumi, who has a strong fan base, are highly regarded by chefs. They used to name the cheeses after their children, but now their children are growing up to take over the factory. Their eldest son Hikaru, along with their daughter Megumi and second son Makoto, are exploring new cheeses at Adnai." I had "baguettes" with it, as requested, and it was the day of "Italian cuisine." I ate Aioli. Aioli, isn't that Spanish? Well, it's the day of "Mediterranean cuisine." I had red wine and Mimolette. The Aioli I made today wasn't that great. I was asked to bring baguettes, but then I forgot to buy chili peppers. And then I said, "It feels like something's missing... it's not spicy enough." I forgot, and then I said that, did he think I wouldn't notice? He said, "I put Ichimi in as a substitute." I didn't notice... But it seems like a good substitute, but it's definitely not the same. It wasn't spicy, but it hit my throat... It was burnt, and it made my throat scratchy. I coughed a lot. I think it might have been his strategy... I'm alive, so... It was a failure. As usual, I'm not sure what kind of review this is turning into. But it's about "Mimolette." Why do I keep writing unnecessary things? Well, it's Mimolette, and surprisingly, it's not very delicious. It has no distinct features, doesn't assert anything, and is so uninteresting. This is the first time I've had such unremarkable Mimolette. I recommend using it in some dish. Or... for a dog? No, no, I definitely didn't give it to a dog... Actually, after opening it and finding it not very tasty, I left it for a while. It must have aged a bit, as the umami has increased a little.

I received a souvenir of Mimolette Adnai (natural cheese) made in the town of Okoppe in northern Hokkaido in November 2017. Cheese goes well with wine, so I am happy with this souvenir. There are many cheese factories in Hokkaido, so as a cheese lover, I would like to try them all. Of course, I enjoyed it deliciously with wine. Thank you for the meal.

I received a gift of cheese from a point exchange, and I chose cheese from the selection. The town of Okoppe in Hokkaido, where the cheese factory Adnai is located, has more cows than people. It's the perfect place for dairy farming. Hokkaido is known for its delicious ingredients, and I also associate it with the TV show "Wednesday's Downtown." I'm happy to be able to taste delicious cheese through online shopping without having to go to the store. I will save the Scamorza Smoke / 233g for later, which is a cheese made similar to mozzarella but in a fibrous form. It is said to be delicious when salt and pepper are added and fried in a pan. The Fromage de Aile (Tsubasa's Cheese) / 210g is a cheese that is aged while washing the rind with salt water. It feels soft to the touch. I tried it by putting it on boiled potatoes as recommended on the website. It melts semi-softly and the rind is firm. The aroma spreads in the mouth, making it a luxurious experience. Cheese is truly the best. Thank you for the meal.