Archive for Author Cheese Guy

Keeping cheese in Okinawa

Perhaps the major difference between our cheeses and the cheese in supermarkets is that our cheese is ALIVE. It is made from full cream milk willingly donated by the generous cows at the Oyadomari Dairy. It’s just pure, fresh milk, with nothing added and nothing taken away, low-temperature pasteurised at 63°C for 30 minutes. The salt we use is pure pink rock salt from the mountains of the Himalayas. The point being, that if you keep our cheeses well, the taste will continue to improve.
The best place to keep cheese, of course, is a cave. But, in case you don’t have a cave, and, let’s face it, so few of us do, here is a word or two of advice. » Read more