Throw the cheese! The cheesy offerings? Part 2

Welcome back to the deep dive into the world of cheese and Japan. Today I will cover types of cheese and the differences with Japanese cheeses.

Before we explore dairy in Japan, I want to clarify what I mean by "real cheese” and the cheddar process in the UK. Specifically, I’m referring to non-processed cheeses. Processed cheeses often contain emulsifiers, stabilizers, and even artificial flavourings. I’m talking about British and Irish Cheddars that crumble and grate well, as well as cheeses that have been aged for months, in caves or even years, such as Brie, Stilton, Parmesan, Red Leicester, and Camembert. Essentially, I'm focusing on hard cheeses, along with many French and Italian varieties.

Some of my favourite cheddars in the UK include small several independent Irish farms who make amazing mature cheddars, Cathedral city which is godly on toast and even make small cheese and pickle cracker snack sets and recently a small farm near me started making onion cheddar which really went well in dishes and on crackers. They released a chili cheddar shortly after which made for a great addition to mac and cheese with a slight kick.

In the UK, I could only eat cheese in limited quantities due to my Asian heritage; I am a quarter Indian and have a mild lactose intolerance. I have been known to devour an entire block of Irish cheddar without restraint. Afterwards, I would often spend the afternoon complaining about the tummy cramps that followed. It was worth the pain, don’t judge me!

Taken from the birthplace of Cheddar, Cheddar Gorge I will be quoting their easy-to-understand explanation on what the cheddaring process is as it is key to understanding the differences. “Cheddaring is a critical developmental stage which involves a series of cutting, turning and stacking of blocks of curd, allowing it to cool, drain further and 'knit' together again over a period of time. The cheesemaker monitors the acidity and temperature of the curd closely here.” This process is important as it creates the texture, we all know and love and creates that complex strong cheese flavour we associate with cheddar.

If you ever visit the UK, make sure to treat yourself to a trip to Cheddar's birthplace and check out the Cheddar Gorge cheese shop, where you can purchase a variety of authentically made cheeses. You can even watch them make cheese right in front of you and explore the cheese factory. They even offer cave-aged cheddar, which is an acquired taste.

It’s important to note that UK cheddar tends to be strong, unless you opt for the mild variant. The cheese is available in different strengths, with some aged, vintage, or extra-mature versions having a very intense flavour that can be polarizing. The texture also changes, becoming chalkier as it ages. Personally, I prefer mature cheddars, as I find the chalky texture of vintage cheddars off-putting.

One reason Japan may choose not to sell Cheddar cheese is its strong flavour. The Japanese palate tends to prefer milder and more subtle tastes, which is evident in their cuisine and current flavour trends. However, I have noticed Stilton cheese, the "King of Stink," available in stores. This suggests that tastes may be evolving as more cheese is introduced to Japan's markets. As I mentioned in part one, Western products are often viewed as cool and exciting, and the younger generation is increasingly being exposed to dairy. As a result, cheese may become a more common staple in their diets.

Before you panic about coming to Japan with the intent to live here for a period don’t. You can buy most of the above cheeses mentioned from Kaldi or Jupiter two if the leading import stores here in Japan. I have even seen some of the French cheese’s surfacing in larger superstores here in Saga.

So, what’s the situation with Japanese cheese? Why does it taste so different and what is the process like in Hokkaido where many of the cheese makers are situated. The first reason is environment. One key reason why the cheese Japan produces tastes very different is water. In Europe the water is mostly hard but in Japan the water is soft. The type of grass eaten by the cows in Japan is also different from their European cousins. Grass influences the flavour of the milk.

The next reason is the aging process! I did some digging into the aging processes used in Japan and found they are quite different. First Koji mould is used to age some cheeses which imparts a unique flavour on the final product. Sometimes left over rice cakes have been used to infuse the cheese with flavour. Cheese can sometimes include seasonal flavours such as Sakura and sometimes sake. Cheesemakers focus on incorporating local flavours to their cheeses like how ramen varies prefecture to prefecture.

Another reason is purpose. Some Japanese cheesemakers only want visually appealing products and focus on looks and not flavour often removing unwanted flavours from the cheese. Making it milder to suit the local pallet as it will sell better. Bolder flavours are too risky and may result in a loss of money for the company so many opt to stay mild and subtle. So, in general, the flavour profiles are wildly different because of the ingredients available.

These are a few reasons why Japanese cheese is different from what Brits are used to. The flavours are opposites, and the aging process is very different that paired with different environments and ingredients’ available it is easy to understand why the two are so different. It must be said that recently Japanese cheese has been making a name for itself on the western markets and in cheese communities. As its own standalone product, the cheese is another addition to the world of cheese. And Japanese cheese is not simply copying the original it is creating something new that promotes Japan.

I hope my deep dive into the world of cheese has been interesting as I certainly had fun researching the topic. I hope that your trip to Japan throws up some interesting flavours and dishes and perhaps you will fall in love with Japanese cheese.