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Kurobushi Cheese
Semi HardCow MilkJapan, Hokkaido
Smoked Japanese artisan cheese from Hokkaido. Smoked with cherry wood or other Japanese hardwoods, developing complex umami notes that complement Japanese cuisine.
Aging Time
1 month – 3 months
- Style
- Semi Hard
- Milk
- Cow
- Origin
- Japan · Hokkaido
- Ripening
- ≥ 1 month
Tasting Board
Texture
Firm, smooth, with natural rind
Flavor
Smoky, savory, umami-rich with bonito-like depth
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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