bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Lisa Cam

Hokkaido, Japan’s northernmost main island, is renowned for its dairy products, from creamy milk to cheesecake, cheese tarts and cheese-flavoured snacks that have become popular souvenirs.
But while Hokkaido cheese is now commonly found on the shelves of high-end supermarkets, it remains a niche choice when it comes to cheese platters, with French and Italian cheeses still more popular.
This isn’t because it lacks quality.
The cool climate of Hokkaido, with its long, harsh winters and mild summers, creates an ideal environment for dairy farming. The vast, fertile plains provide ample space for cows to graze, and they produce high-quality milk for cheese making.

The island’s dairy farmers prioritise animal welfare, ensuring their cows are healthy and not stressed; this affects the quality of their milk and, consequently, that of the cheese.
Cheese making in Hokkaido began to prosper in the late 19th century as Western experts brought their techniques to the island.
Hokkaido cheese is made by excellent artisans using high-quality ingredients from the region, and its quality is internationally recognised
Satoru Takeuchi, executive chef at The Tokyo Edition Toranomon hotel
Today, the island produces a wide range of cheeses, from versions of traditional European kinds such as Camembert and Gouda to local varieties.
“I find that a lot of people in Japan prefer soft, light cheeses like mozzarella, mascarpone, Camembert and even processed cheese,” says Kaila Imada, English editor of Time Out Tokyo magazine. “Even when you go to Hokkaido, these softer cheeses are more prevalent in stores versus hard, aged cheese, which is what you’d usually find on a cheese board.”
One of the most famous cheese styles in Hokkaido is Camembert, which has a creamy texture and rich flavour comparable to that of its French counterpart. This cheese benefits from the region’s environment and meticulous production methods.

Another product is simply called Hokkaido cheese – a generic term often used for various types of semi-hard and hard cheeses produced on the island that are known for their distinctive taste and texture.
The popularity of Hokkaido cheese has grown significantly in recent years, driven by local consumption and export demand. The island’s cheeses are now featured in high-end restaurants and gourmet shops across Japan and around the world.
Hokkaido cheese festivals and markets attract tourists eager to sample the cheeses, further boosting the industry.
At The Blue Room, in The Tokyo Edition Toranomon hotel, the menu features a cheese board with a selection of Hokkaido cheeses.

“We have been seeking every opportunity for our sustainable, environmentally friendly actions and trying to locally source ingredients as much as possible to reduce our carbon footprint while ensuring quality,” says Satoru Takeuchi, executive chef at The Tokyo Edition’s Toranomon and Ginza hotels.
“After numerous tastings with different local producers in Japan, we came across some good Hokkaido cheese makers and decided to work with them.”
As well as the more popular Camembert, the cheese board includes blue cheese, Mimolette and Japanese varieties Kashiwa cheese and aged Nasuno cheese.
The blue cheese is exceptionally creamy, with less funk than French or Danish blues, and the Mimolette has the fruit and nut notes of its European counterparts but is milder.
The Nasuno could easily be mistaken for a goat’s cheese since its skin is covered with charcoal, but it is made of cow’s milk and is aged for 10 days. It is firm and has a crumbly texture, with a rich flavour followed by a moderately acidic aftertaste.

“Hokkaido’s Kashiwa cheese is a hard variety named after kashiwa – or Japanese emperor oak – a tree native to Hokkaido. The cheese is a cross between Gruyėre and Emmental and has a slight pungency and smooth texture. Kashiwa cheese is a bit like Comte,” says Takeuchi, naming another popular French cheese.
What are the next steps to take Japan’s artisanal cheeses to the international stage?
“Dairy products from Hokkaido are pretty well known, but it might be difficult for cheese to make it internationally as there are already so many established cheese producers in other parts of the world like France and Italy,” says Imada.
“Perhaps a way they can get their shoe in the door will be by focusing on what they already do best, which is the soft cheese category.”
This has already begun. Takanashi milk farm’s Camembert won the bronze award in its category in France in 2023 at the Mondial du Fromage – a major dairy industry trade show.
Japan launched biennial cheese awards in 2014 with a mission to evaluate the quality of domestic natural cheeses. The awards will be held for the sixth time this year in October. Takanashi’s Camembert won the Grand Prix at the awards in 2022.
Takeuchi has great hopes for the industry’s future.
“Hokkaido cheese is made by excellent artisans using high-quality ingredients from the region, and its quality is internationally recognised and I expect it to go even further,” he says.


Luckin’s 30,000th store milestone adds buzz to China’s brewing coffee battle

Unsung Eats: 5 best places to eat – and drink – in Singapore

How to make ravioli filled with beetroot – the dish of Winter Olympics co-host Cortina

The best things to do in Hong Kong, February 8-14

Food and Drinks

Hokkaido artisan cheese makers on a roll, but can theirs hold a candle to European kinds?

A selection of Hokkaido cheeses at high-end Tokyo restaurant The Blue Room.  Cheeses from Japan’s northernmost main island are growing in popularity. Photo: Lisa Cam

Chestnut Hokkaido milk pudding at a Hong Kong restaurant. Hokkaido dairy products are well renowned internationally.

Kaila Imada, English editor at Time Out Tokyo. Photo: Kaila Imada

The interior of The Blue Room at The Tokyo Edition Toranomon hotel. Photo: The Tokyo Edition Toranomon

The Blue Room’s Hokkaido cheese selection. Photo: Kaila Imada

At Na Oh in Singapore, chef Corey Lee applies modern techniques to Korean comfort foods

Na Oh’s Pyongyang-style cold noodles with beef and dongchimi broth, shaved raw beef loin. Photo: Na Oh

At Na Oh in Singapore, chef Corey Lee makes technically challenging versions of traditional “homey’  Korean dishes (above) using greens farmed on site by robots. Photo: Na Oh

A robot operates in the smart farm at the Hyundai Motor Group Innovation Center in Singapore. Photo: Hyundai Motor Group Innovation Center

Greens harvested from the neighbouring smart farm used in the kitchens of Na Oh. Photo: Na Oh

Chef Corey Lee. Photo: Na Oh

The seasonal gyeran mari, an egg roll featuring courgette flowers. Photo: Charmaine Mok

Na Oh’s Pyongyang-style cold noodles. Photo: Na Oh

Young chicken stuffed with glutinous rice at Na Oh. Photo: Na Oh

Home-made tofu with aged soy sauce at Na Oh. Photo: Charmaine Mok

The interior of Na Oh. Photo: Na Oh

How TikTok’s ‘Sandwich King’ lives, breathes and dreams about his extraordinary creations

Dubbed “The Sandwich King” on TikTok, Owen Han has millions of followers across social media for his ASMR-style food videos. Photo: Brendan North

Han’s Chinese grandmother’s shrimp toast recipe was the first video he posted online. Photo: Ren Fuller

The cover of Han’s book.

Han draws inspiration from places he has visited, including Hong Kong. Photo: Brendan North

A Peking duck wrap challenges the definition of what a sandwich is, according to Han. Photo: Ren Fuller

Not just street food in Thailand – hotel buffets are Bangkok’s best-kept foodie secret

Novotel Bangkok Bangna has a great value seafood buffet. Photo: Ronan O’Connell

The Grand Hyatt Erawan Bangkok has an astonishing dinner buffet. It’s among the four best hotel buffets in the Thai capital. Photo: Ronan O’Connell

Desserts and fresh fruit at the InterContinental Bangkok lunch buffet. Photo: Ronan O’Connell

InterContinental Bangkok has an array of stir-fried dishes. Photo: Ronan O’Connell

Anantara Riverside Bangkok Resort has a scenic waterfront location. Photo: Ronan O’Connell

Prawns on ice at Anantara Riverside Bangkok Resort. Photo: Ronan O’Connell

Novotel Bangkok Bangna offers plenty of variety at its buffet. Photo: Ronan O’Connell

Seafood dreams at Grand Hyatt Erawan Bangkok. Photo: Ronan O’Connell

Sushi at the Grand Hyatt Erawan Bangkok. Photo: Ronan O’Connell

Lifestyle

Food & Drink

Cheese from Hokkaido, Japan, is finding fans and winning awards, raising hopes it can take its place alongside French and Italian varieties


Artisan-made cheeses from Hokkaido are gaining attention in Japan and internationally. But there is a way to go before they become common on cheese boards and supermarket shelves around the world.


Japan

Asia travel

Hokkaido artisan cheese makers on a roll, but can theirs hold a candle to European kinds?

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;}Cheese from Hokkaido, Japan, is finding fans and winning awards, raising hopes it can take its place alongside French and Italian varieties

Cheese from Hokkaido, Japan, is finding fans and winning awards, raising hopes it can take its place alongside French and Italian varieties