Hanabatakebokujō and the cheeses

In fact Hanabatakebokujō is not just producing caramels. If there's a ranch, this is also because of the handmade cheeses.
Among the famous cheeses, there is the Caciocavallo (カチョカヴァロ).

Caciocavallo

Originally, the Caciocavallo is from Italia but Hanabatakebokujō uses its own Tokachi's milk cow, really famous, to create this cheese.

Once again the passionate workers take their time to create those cheeses with this special form.

Preparation of the caciocavallo

We can recommand you to eat it grilled and then cut it in slice. Then, put them on toasts.

Like this, the exterior will become crunchy and the inside will melt, so delicious!!

Recommanded preparation

Moreover, Hanabatakebokujō also produces mozarella (モッツァレラ), raclette (ラクレット), scamorza (スカモルツァ), etc.

In Japan many people love cheese so if you come in Japan try the ones made by Hanabatakebokujō!!

Official website of the Hanabatakebokujō.