Thumbnail 1 - Zao Cheddar Cheese

Zao Cheddar Cheese

Dense and nutty

1
2 servings
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Delivery in 5 days
(Tuesday May 24 , 2022)
PHP 642.00
ORDER BEFORE 01:00 PM - TOMORROW
DELIVERS NCR+ - in 5 days (Tuesday May 24 , 2022)
PAYMENT CREDIT CARD, PAYPAL, BANK TRANSFER, GCASH
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From the mountains between the Miyagi and Yamagata Prefectures, the Zao Cheddar Cheese is tight and dense, with that classic nutty flavor.

TASTING NOTES FROM THE CURATOR

Zao Cheddar Cheese is made with fresh milk from cows raised on the rich pastures of the Zao mountain range, and the pure and natural mountain spring waters. The result is truly excellent milk, churned and processed in Yamagata Prefecture. This cheddar cheese has a tight, dense structure, with a slightly nutty, refreshingly tart flavor.

PREPARATION AND PAIRINGS

Enjoy your Zao Cheddar Cheese as a snack, paired with something savory like chutney or pickles, or something sweet, like apples and pears. You can also use it in sandwiches, in fruit pies, cubed and tossed with salad, or grated over baked potatoes.

AT THE FOOT OF MT. ZAO

Zao dairy center is located at the foot of Mt. Zao in the Nanokahara highlands in the Miyagi Prefecture. It was transferred here from Kanagawa in 1964 to better become a full-scale farm. The stunning site, which is roughly 20 times the size of Tokyo Dome, is surrounded by gorgeous scenery and blessed with pure water and air, as well as favorable climate and soil. Their cheeses are made from fresh raw milk from healthy cows that graze at the foot of Mt. Zao, and are popular for their excellent quality.

In the Zao dairy center, lactic acid bacteria and yeast both play a role in the production of cheese, but their functions vary slightly depending on temperature and time. Cheeses made at the Zao cheese plant use advanced procedures and techniques that keep to tradition, and value Japanese heritage.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Semi-hard cheeses (including blues) should ideally be wrapped in cheese paper after opening. An alternative is to wrap them tightly in parchment paper to allow them to breathe, then loosely in aluminum foil to keep moisture out. Don’t forget to write up a label with the date you first opened the package. Replace the parchment paper every time you open the cheese. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.

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