A milky aroma gently spreads in your mouth. Heat it, and it stretches out in gooey strands. Eating becomes entertainment in an instant.
Cheese has far more potential than this. Rich in both protein and calcium, it is also nutritionally perfect.
It makes a great snack when you’re a little hungry, or a treat to reward yourself after coming home tired.
As a writer who has fallen under cheese’s spell, I heard there was a cheese workshop in Tamashima Sue.
Kurashiki Cheese Kobo Harupal is a cheese workshop run directly by Miyake Farm, established in May 2021.
I interviewed Miyake Haruka about what inspired her to become a cheesemaker and her thoughts on dairy farming and cheesemaking.
The information provided is current as of the article’s publication in February 2024. Please note that it may differ from current information.
Kurashiki Cheese Kobo Harupal
At the end of a mountain road in Tamashima Sue, a small but striking navy-blue building came into view.
Cheesemaker Miyake Haruka is the third-generation owner of Miyake Farm.
She works alone in the workshop, making cheese with milk from the cows her parents lovingly raise.
When we arrived at the parking lot, Miyake greeted us and promptly showed us inside the workshop. The first thing to catch our eye as we stepped in was the cow-themed merchandise.
Miyake loves cows. She says she can’t help buying something whenever she sees a cow.
▼Displayed alongside the cow-themed merchandise is a certificate sent by the Federation of Chinese Dairy Farmers’ Cooperatives.
It is an award given only to producers who ship high-quality raw milk throughout the year.
It is proof of the high quality of the milk from Miyake Farm.
Mozzarella Cheese Workshop
Miyake asked, “Would you like to watch a demonstration of mozzarella making?” and kindly let us into the workshop.
It was my first time visiting a cheese workshop. My heart was pounding with excitement.
We got to watch a demonstration of mozzarella making.
▼First, the curds are broken up by hand until crumbly.
When lactic acid bacteria and enzymes are added to milk, moisture is removed from the milk and it solidifies.
The tofu-like solid is called curd. Frozen curds are used in the workshop.
▼About 80-degree water and salt are added. The curds melt and are kneaded, quickly forming a mass.
The water cools quickly, so they add more hot water.
▼When heated, it stretches way out. This mozzarella is incredibly stretchy.
▼Once the surface is smooth and looks like freshly made mochi, she skillfully shapes it using her index finger and thumb.
The finished mozzarella is placed in water to keep it from losing its shape.
Once the mozzarella has cooled and set, it is ready.
▼We were told that making a narrow section while shaping the cheese produces caciocavallo.
When we tried the freshly made mozzarella…
It was slightly warm, with a smooth, slippery texture. The mellow sweetness of the milk spread through our mouths.
The mozzarella, which squeaked as we chewed, was something special, unlike anything we had tasted before.
Products
Cheese can be purchased through the online shop, at “Sanchoku Ichiba Bokkee Kiteya,” and at “Okayama Co-op.”
The workshop does not sell products on-site, and all orders must be made in advance. Orders by phone or fax can be picked up at the workshop.
▼The types of cheese and prices are as follows.
| Cheese | Weight | Price (tax included) |
|---|---|---|
| Mozzarella cheese | 110g | 600 yen |
| Smoked scamorza | 100g | 680 yen |
| Fromage blanc | 110g | 350 yen |
| Set of 3 cheeses | 1,500 yen | |
| Caciocavallo | 200g | 1,200 yen |
| Set of 5 cheeses | 3,980 yen | |
| Snack cheese | 110g | 620 yen |
| [Subscription] Set of 4 cheeses | 2,100 yen |
We want to share with as many people as possible the delicious taste of milk from the cows our parents have lovingly raised.
Miyake established Kurashiki’s first cheese workshop.
We interviewed her about what inspired her to establish the cheese workshop and her hopes for it.
Kurashiki Cheese Kobo Harupal Information
| Name | Kurashiki Cheese Kobo Harupal |
|---|---|
| Address | 5423-11 Tamashima Sue, Kurashiki City, Okayama Prefecture |
| Contact | 080-1907-5901 |
| Parking | Available |
| Payment methods |
|
| Reservations | Reservations required. Orders are accepted by phone, fax, or email. Products can be picked up at the cheese workshop or shipped. Products are also available through the online shop. Phone: 080-1907-5901 (text messages also accepted) Fax: 086-522-6510 Email: info@kurashiki-cheese.com |
| Website | Kurashiki Cheese Kobo Harupal |
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