A natural cheese tasting event was held using "J Cheese Starter," a domestic cheese starter.
What is "J Cheese Starter," the domestic lactic acid bacteria starter?
The process of making cheese begins by adding a "starter," such as lactic acid bacteria, to raw milk.
Cheese starters are essential to cheese production, promoting the coagulation of milk protein and creating unique flavors.
However, the current reality is that Japan relies almost entirely on imported starters.
Now, to create appealing, original Japanese cheeses using domestic raw milk and starters, the widespread adoption of "J Cheese Starter"—a cheese starter made with domestic lactic acid bacteria—is eagerly awaited.
Linkhttps://nihonwine.jp/nihonwine-news/j-starter-workshop-202506/
Linkhttps://nihonwine.jp/nihonwine-news/j-starter-tasting-202503/
Promoting Widely Within and Outside the Industry: Overview of the Tasting Event
A tasting event aiming for the further development of domestic natural cheese was held, bringing together over 200 people including representatives from relevant government ministries, industry stakeholders, cheese creameries, and consumers. It provided an opportunity to experience the potential of cheese starters made with domestic lactic acid bacteria through actual cheese tastings.
A major difference from previous events was that, alongside enthusiasts close to the cheese industry, many members of the general public who simply love cheese were selected by lottery to attend, drawing a much broader audience.
The event opened with opening remarks and an explanation from the organizers outlining the background: until now, most starters (lactic acid bacteria) used in natural cheese production in Japan have relied on overseas imports. However, efforts are currently underway to produce "purely domestic" natural cheese using domestic lactic acid bacteria in addition to domestic raw milk.
They also touched on the changing environment surrounding dairy farming, noting that with cheese tariffs being reduced under the TPP, promoting higher value-added domestic natural cheese has become a crucial issue for Japan's dairy industry.
Although domestic cheese has made significant strides in quality in recent years, reaching a level comparable to overseas products, it was explained that this project aims to take that trend one step further by domesticating even the lactic acid bacteria to create cheese that is distinctly Japanese and offers even greater value.
Domestic cheese starters currently being developed and put to use are already showing promising results: compared to those made with imported starters, they are evaluated as having richer umami, and faster maturation increases production turnover, which may ultimately benefit consumers in terms of pricing. On this day, three types of starters were introduced, and participants enjoyed comparing the cheeses while discovering the unique techniques and expressions of each producer.
Takashi Himeda, Chairman of the Japan Dairy Technical Association (Public Interest Incorporated Foundation)
Promoting High Value-Added Domestic Natural CheeseAbout the Project
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Trial cheeseproducers’voices
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【Comments from Producers Using 33-5】
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Researchersandthe fieldthattogethernurturecheese
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(From left) Tadashi Nakamura, Associate Professor, Division of Food Science, Obihiro University of Agriculture and Veterinary Medicine; Aki Sakaagami, Chair of the Cheese Professional Association
Domesticcheesecalls for,after all,Japanesewine!
the venueat, tastingforthecheesetocomplementforminJapanWinewas alsoprovided.
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organizer said, "Anyway,domesticcheeseisdelicious,is whatI want you to thinkwhen yougohome“If you would be so,” as they said, but those wordsAs expected, for participants,domesticcheese'scurrent stateandpotential,actualofthe flavorthroughfirsthandexperiencea placeasitseemedtohave been.
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