¥800 per 100g
This cheese uses a combination of cultures for a rich flavour. The curds are sprinkled with ash and the cheese is coated with it. The white mould in the cheese grows over the ash so that the cheese looks white, but when you cut into it the ash shows. The ash is not merely decorative, it absorbs liquid, making the cheese less acidic. The result is that the cheese becomes almost sweet and very creamy.