A cheesy topic for a Swiss in Japan 🧀🌍🌸

From the womb to the world, my journey with Swiss cheese started early, thanks to my mom’s pregnancy cravings. Picture this: a Southeast Asian Thai boy, born in Switzerland, whose first flavor experience was the distinct taste of Swiss cheese.

It’s a hilarious twist of fate that, despite my prenatal introduction, I didn’t develop a love for cheese until the ripe age of 7. The turning point? Swiss raclette and fondue cheeses – irresistible and life-changing.

Fast forward to my teenage years, an old schoolmate of mine from Kanton Jura unveiled the magic of Tête de Moine, that delightful Swiss cheese requiring a cheese curler for the full experience.

Now, why bring Japan into this cheesy saga? A stroll through Japanese grocery stores revealed an abundance of locally processed cheeses. However, my discerning taste buds detected a gap – the absence of robust, mature flavors akin to Dutch or Swiss varieties.

Intrigued, I delved into the world of Japanese-made cheeses and stumbled upon a gem – Kyodo Gakusha Shintoku Farm. This Japanese haven crafts handmade cheeses using traditional European techniques, from brown Swiss cow’s milk, boasting flavors that might just transport me back to the Swiss Alps.

Curiosity piqued? Join me on this cheese-tasting adventure! Here’s the link to Kyodo Gakusha Shintoku Farm.