NASUNO Acid Coagulated Cheese 80g | Charcoal Aged - Japan Cheese Award Bronze

2024 Japan Cheese Award Bronze. Charcoal Coated, Crumbly Acid Coagulated.

Want rare acid coagulated cheese from cow milk only? Want crumbly melt-in-mouth?NASUNO - charcoal aged, mild acidity and milky richness.

■ WHY IT'S SPECIAL | Acid Coagulated Cow Milk Only Charcoal 10 Days Bronze

Rare acid coagulated type from cow milk only. Edible charcoal coated, aged 10 days.

• ・Award: 2024 Japan Cheese Award Bronze
• ・Method: Cow milk only acid coagulated, charcoal coated, aged 10 days slowly. *Blue mold may attach but no issue, shave lightly if concerned.
• ・Taste: Mild acidity and milky richness, lingering finish enjoyable. Individuality and completeness for cheese lovers.
• ・Texture: Looks firm but crumbly melts in mouth, horori crumbles, unique texture.

■ HOW TO ENJOY | From Appetizer to Dessert

1. As Appetizer As Is: Enjoy crumbly texture and acidity and richness.
2. With Honey Jam As Dessert: Honey, citrus jam, dried fruits as dessert. Exquisite acidity and sweetness balance.
3. With Wine: Dry white, fruity red, sparkling perfect. For cheese lovers.

■ CRAFTSMANSHIP | Cow Milk Only, Charcoal, 10 Days

Rare acid coagulated cow milk only, no goat. Fresh milk from Nasu Kogen cows. Charcoal coated rind, aged 10 days slowly for crumbly texture and deep flavor. Bronze Award.
* Keep below 10°C (50°F). Contains Milk, edible charcoal. *Blue mold may attach but no issue.