(summary)My Taste Test of Japanese Artisan Cheeses ｜Comparison Chart & Wrap-Up
KeikoOver the past four posts, I've shared my honest thoughts on twenty different Japanese hard and semi-hard cheeses. For this last post, I'm pulling it all together into one comparison chart, along with a few final thoughts and answers to questions people often ask me.
Comparison Chart: Japanese Hard & Semi-Hard Cheeses
| No. | Name | Maker | Price | My Overall Impression (How It Works with Bread) |
|---|---|---|---|---|
| 1 | PLATZ | Yonemura Farm | ¥1,247 | Lovely balance of umami and salt — holds its own even with ham |
| 2 | Petegari | Korin Farm | ¥950 | Gentle flavor, wonderful with beet bread, best paired with something rather than eaten alone |
| 3 | Jersey Gouda | Tokachi Kato Farm | ¥864 | Good umami but a bit light on salt — better with ham |
| 4 | Hajime no Cheese | Asuka Cheese Workshop | ¥810 | Salty in just the right way, pairs beautifully with bread, leans toward Comté-style |
| 5 | Fromage de Biei | Biei Free-Range Dairy Farm | ¥1,674 | The closest I've found to Comté |
| 6 | Sachi (12-month) | Arigato Farm Shiawase Cheese Workshop | ¥1,537 (before tax) | Rich from the long aging — very satisfying |
| 7 | Sachi (6-month) | Arigato Farm Shiawase Cheese Workshop | ¥1,050 | A little thin — could use more time to age |
| 8 | Kaede (Momiji) | Niseko Cheese Workshop | ¥1,200 | Strong umami, truly delicious |
| 9 | Tsurui Silver Label | Tsurui Village Dairy Processing Facility "Rakurakukan" | ¥590 (marked down) | Understated but tasty, great value |
| 10 | Tantaka | Shiranuka Rakukeisha | ¥864 (110g) | Also wonderful with pasta, salt level just right |
| 11 | Tenerello Shiralica | Shiranuka Rakukeisha | ¥821 (110g) | No strong character, fairly priced but a touch underwhelming |
| 12 | Gouda | Ashoro Cheese Workshop | ¥1,420 | Mild flavor, doesn't stand out much |
| 13 | Pecorino Ishikarino | Arc Trade | ¥984 | Light on salt but full of umami — easy to keep eating |
| 14 | Smoked Rakuka | Sarabetsu Cheese Workshop | ¥1,672 | Bold smoky character, very distinctive |
| 15 | Tomu | Tomita Farm | ¥1,057 | Comté-style but a bit young — left me wanting more |
| 16 | Thoma Shiranuka | Shiranuka Rakukeisha | ¥576 | Rich flavor, holds up well against bread |
| 17 | Yui | Ashoro Cheese Workshop | ¥770 | Depth comes through after a moment — a lovely processed-style cheese |
| 18 | Kashiwa | NEEDS | ¥1,188 (150g) | Leans Comté-like, though salt and umami are a bit subtle |
| 19 | Akagera | Ryota Kikuchi | — | Refined, but not really made for pairing with bread |
| 20 | Tsurui Gold Label | Tsurui Village Dairy Processing Facility "Rakurakukan" | ¥930 (100g) | The most well-aged of all the domestic cheeses I tried — thoroughly satisfying |
Wrap-Up: My Favorite Japanese Hard & Semi-Hard Cheeses
Out of the twenty cheeses I tried, a few really stood out to me:
- If you're after something Comté-like: Fromage de Biei, Tsurui Gold Label, and Hajime no Cheese
- If you want something rich and well-aged: Sachi (12-month), Tsurui Gold Label, and Kaede
- If you're watching your budget: Tsurui Silver Label and Thoma Shiranuka
I started exploring domestic cheeses because of the weak yen, but honestly, I was surprised by how much the quality and variety have grown. I'll keep adding to this list as I discover new ones.
Questions I Often Get
Which Japanese cheese comes closest to Comté? Of everything I tried, Fromage de Biei felt the closest to Comté. Hajime no Cheese and Kashiwa also lean in that direction.
Which cheeses go well with crusty, hard-crust bread? PLATZ, Hajime no Cheese, Tsurui Gold Label, and Thoma Shiranuka all have enough salt and umami to hold their own against bread like that.
Which one offers the best value for money? Tsurui Silver Label — I got it marked down, but even so, it's understated and tasty, and genuinely a great deal.
If you'd like to read more about any particular cheese, do check out the first four posts.
- 【1/4】Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)
- 【2/4】Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)
- 【3/4】Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)
- 【4/4】Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)
This channel is run by a Japanese woman living in Japan, sharing a look at everyday Japanese food and culture. I hope it gives you some fun souvenir ideas and a few useful tips for everyday life along the way.
