¥800 per 100g
We take the rind of Mikan from Ogimi-son in Okinawa, dry and powder it in a mill. The powder is added to the cheese in its final stage. Well matured, the mikan and cheese combine to make a very unusual cheese. By itself, it tastes like cheese but with honey, the mikan flavour comes to the front. An excellent dessert cheese, we place small slices on a biscuit and cover it with chocolate.