Ohtawara Cheese Station Ohtawara, Tochigi

~ My encounter with cheese made by Yukari and Yukou ~

 I first encountered the cheese made by Yukari and Yukou in 2017 when my friend, Sumie Matsushita, said, "My sister and her husband made this cheese". I tried and was instantly blown away! Who knew such cheese existed in Japan! And now, after seven years, I am fortunate to be reacquainted with their cheese, albeit in a new form!

~ Cheese-making in Otawara ~

In 2024, Yukari and Yukou made a life-changing decision to leave a large organization and open a cheese factory in Ohtawara, Tochigi Prefecture. They brought with them over 20 years of cheese-making experience to start their own cheese production and raise cows and goats on a farm. In the Nasu region where milk production is very active, Yukari and Yukou endeavor to produce the most delicious cheese, and to make cheese readily available to the locals in Ohtawara.

~ Modeled on European cheeses ~ 

The various types of cheese produced are inspired and modeled after European cheeses while remaining perfectly suited to the Japanese climate, because of the cheese training Yukari received in Italy and Yukou in Germany. As the first domestic cheese producers to be awarded Garde et Juré by Guilde Internationale des Fromagers Confrérie de Saint-Uguzon (France), they are determined to make high-quality cheese with adjustments in milk composition (according to season).

~ What Yukari & Yukou are aiming for in the future ~

In Japan, there are not many opportunities to eat natural cheese but Yukari and Yukou are on a mission to start a culture of eating cheese! Their future plans include making pizzas with their cheese and local vegetables, as well as opening a café and restaurant. Now let’s take time to savour all four kinds of cheese from Ohtawara Cheese Station. They are so addictive that you cannot stop eating!