Kurashiki Cheese Workshop Halparu - Connecting my love for dairy farming, cows, and people. The third generation of Miyake Farm creates natural cheese with passion.

When you put it in your mouth, the scent of milk spreads softly. When heated, it stretches and becomes gooey. Eating transforms into entertainment in an instant.

The potential of cheese is still far from being fully realized. It is rich in protein and calcium, making it perfect from a nutritional standpoint.

It can serve as a snack when you're a little hungry or as a reward when you come home tired.

The author, who has become captivated by cheese, heard that there is a cheese workshop in Tamashima.

Kurashiki Cheese Workshop Haruparu is a cheese workshop directly operated by Miyake Farm, established in May 2021.
I interviewed Haruka Miyake about her motivation to become a cheese artisan and her thoughts on dairy farming and cheese making.

Kurashiki Cheese Workshop Haruparu

At the end of the mountain road in Tamashima, a small but striking navy building came into view.

Cheese artisan Haruka Miyake is the third generation of Miyake Farm.

Using milk from cows that her parents carefully raise, she quietly makes cheese in the workshop.

When I arrived at the parking lot, Miyake-san welcomed me and took me straight into the workshop. The moment I stepped inside, what caught my eye was the cow-themed merchandise.

Miyake-san loves cows. She tends to buy anything cow-related she comes across.

▼Displayed alongside the cow merchandise is a certificate sent from the China Raw Milk Sales Agricultural Cooperative Association.

A prize awarded only to high-quality raw milk producers throughout the year.

Miyake Farm's milk is a proof of high quality.

Mozzarella Cheese Workshop

Miyake-san asked me, "Would you like to see a demonstration of mozzarella cheese making?" and I was allowed to enter the workshop specially.

This was my first visit to the workshop. My heart raced with excitement.

I watched the demonstration of mozzarella cheese making.

▼First, break the curd by hand until it becomes crumbly.

When lactic acid bacteria and enzymes are added to milk, moisture is removed and it solidifies.

The solidified product, similar to tofu, is called curd. In the workshop, frozen curd is used.

▼Next, add hot water at about 80 degrees Celsius and salt. As the curd melts and is kneaded, it quickly forms into a solid.

The hot water cools quickly, so more hot water is added.

▼When heat is applied, it stretches. This is how mozzarella cheese can stretch.

▼When the surface becomes smooth like freshly pounded rice cake, skillfully use your index and thumb to shape it.

The completed mozzarella cheese is placed in water to maintain its shape.

Once the mozzarella cheese cools and solidifies, it is complete.

▼I was told that creating a neck during the cheese shaping process results in "Caciocavallo".

When I tried the freshly made mozzarella cheese...

It was slightly warm with a smooth texture. The gentle sweetness of milk spread in my mouth.

The mozzarella cheese, which squeaked when bitten, was something special, different from anything I had eaten before.

Products

Cheese can be purchased at the online shop, "Sanchoku Market Bokke~ Kiteya," and "Okayama Coop."

Sales are not conducted at the workshop, and it is by reservation only. Orders can be placed via phone or fax for pickup at the workshop.

▼The types of cheese and their prices are as follows.

I want to deliver the deliciousness of the milk from the cows that my parents have carefully raised.

Miyake-san is establishing the first cheese workshop in Kurashiki.

I interviewed her about the motivation and thoughts behind establishing the cheese workshop.

Data on Kurashiki Cheese Workshop Haruparu

Name	Kurashiki Cheese Workshop Haruparu
Address	5423-11 Tamashima Sue, Kurashiki City, Okayama Prefecture
Contact	080-1907-5901
Parking	Available
Payment Methods	Cash PayPay
Reservation	By reservation only; orders can be placed via phone, fax, or email. Products can be picked up at the cheese workshop or shipped. Sales are also conducted through the online shop. Phone: 080-1907-5901 (SMS is also acceptable) Fax: 086-522-6510 Email: info@kurashiki-cheese.com
Website	Kurashiki Cheese Workshop Haruparu

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