本鄉チーズ工房 オヒアス

Cheese coagulated mainly with lactic acid bacteria and baked with yeast bacteria for one month aging

Characterized by a fluffy milk flavor and a chewy texture. Enjoy with wasabi soy sauce.

Made by boiling the whey produced during mozzarella production, the biggest feature is that you can feel the sweetness of the milk.

Cheese in its freshest state before salting. Enjoy with jam or honey.

Rich garlic flavor with a spicy taste of black pepper. Perfect for snacking.