Last year it was indeed a, some might say envious, task trying and evaluating over 100 Hokkaido cheeses. Some are very so-so, but there are others out there which are world class. A particular favorite find would have to be the Shin Sapporo blue cheese.
It is made just outside of Sapporo, and is rich and creamy with a great blue flavor. It reminds me of a French St. Agur. It has a fair surface mould which covers the creamy inside pate that is flecked with blue mould.
We're enjoying that with some crusty bread and local butter. mmmmmm
Not to mention the giant plate of Hokkaido meats we're sampling tonight, all in the name of research, or course. Including pork salami, venison salami, soft boerwurs, Sekka's dried cherry tomatoes and pickled cherries.
Another great day in the office !!