Japanese cheese is a natural companion for Japanese wine.
On January 17 and 18, 2026, “Cheese Workshops” will be held at Rurubu Kitchen in Shinjuku, Tokyo.
Here are the details.
About the “Cheese Workshops”
The “Cheese Workshops” are part of the “Milk Fair,” which offers dishes made generously with local Nasushiobara specialties such as Nasushiobara milk and Nasu Wagyu beef.
It is a rare opportunity in central Tokyo to learn together with cheesemakers from Nasushiobara and Nasu.
Workshop Program
Two special hands-on natural-cheese classes led by cheesemakers will be offered:
1. Make Your Own Cheese Box with Atsuko Hitomi of Finland no Mori Cheese Kobo
2. Make Your Own String Cheese with Nanae Majima of So-boku Majima Farm
The “Milk Fair” will also run from Sunday, January 4 through Saturday, January 31, 2026, featuring special dishes such as a chunky Nasu Wagyu cream stew, a luxurious Tochi-Aika strawberry milk pudding, and deep-fried tofu in a creamy Nasushiobara milk and chrysanthemum-green sauce.
A highly anticipated program for cheese lovers.
Be sure to check it out.
Reference
・Hands-on Natural Cheese Workshops Led by Cheesemakers
1. Make Your Own Cheese Box with Atsuko Hitomi of Finland no Mori Cheese Kobo
Details and registration
https://peatix.com/event/4752486/view
2. Make Your Own String Cheese with Nanae Majima of So-boku Majima Farm
Details and registration