{"id":822,"date":"2026-10-19T10:51:25","date_gmt":"2026-10-19T10:51:25","guid":{"rendered":"https:\/\/en.bita-d.com\/?p=822"},"modified":"2026-10-22T09:57:22","modified_gmt":"2026-10-22T09:57:22","slug":"summarymy-taste-test-of-japanese-artisan-cheeses-comparison-chart-wrap-up","status":"publish","type":"post","link":"https:\/\/en.bita-d.com\/index.php\/2026\/10\/19\/summarymy-taste-test-of-japanese-artisan-cheeses-comparison-chart-wrap-up\/","title":{"rendered":"(summary)My Taste Test of Japanese Artisan Cheeses \uff5cComparison Chart & Wrap-Up"},"content":{"rendered":"\n

Over 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.<\/p>\n\n\n\n

Comparison Chart: Japanese Hard & Semi-Hard Cheeses<\/h2>\n\n\n\n
No.<\/th>Name<\/th>Maker<\/th>Price<\/th>My Overall Impression (How It Works with Bread)<\/th><\/tr><\/thead>
1<\/td>PLATZ<\/td>Yonemura Farm<\/td>\u00a51,247<\/td>Lovely balance of umami and salt \u2014 holds its own even with ham<\/td><\/tr>
2<\/td>Petegari<\/td>Korin Farm<\/td>\u00a5950<\/td>Gentle flavor, wonderful with beet bread, best paired with something rather than eaten alone<\/td><\/tr>
3<\/td>Jersey Gouda<\/td>Tokachi Kato Farm<\/td>\u00a5864<\/td>Good umami but a bit light on salt \u2014 better with ham<\/td><\/tr>
4<\/td>Hajime no Cheese<\/td>Asuka Cheese Workshop<\/td>\u00a5810<\/td>Salty in just the right way, pairs beautifully with bread, leans toward Comt\u00e9-style<\/td><\/tr>
5<\/td>Fromage de Biei<\/td>Biei Free-Range Dairy Farm<\/td>\u00a51,674<\/td>The closest I've found to Comt\u00e9<\/td><\/tr>
6<\/td>Sachi (12-month)<\/td>Arigato Farm Shiawase Cheese Workshop<\/td>\u00a51,537 (before tax)<\/td>Rich from the long aging \u2014 very satisfying<\/td><\/tr>
7<\/td>Sachi (6-month)<\/td>Arigato Farm Shiawase Cheese Workshop<\/td>\u00a51,050<\/td>A little thin \u2014 could use more time to age<\/td><\/tr>
8<\/td>Kaede (Momiji)<\/td>Niseko Cheese Workshop<\/td>\u00a51,200<\/td>Strong umami, truly delicious<\/td><\/tr>
9<\/td>Tsurui Silver Label<\/td>Tsurui Village Dairy Processing Facility \"Rakurakukan\"<\/td>\u00a5590 (marked down)<\/td>Understated but tasty, great value<\/td><\/tr>
10<\/td>Tantaka<\/td>Shiranuka Rakukeisha<\/td>\u00a5864 (110g)<\/td>Also wonderful with pasta, salt level just right<\/td><\/tr>
11<\/td>Tenerello Shiralica<\/td>Shiranuka Rakukeisha<\/td>\u00a5821 (110g)<\/td>No strong character, fairly priced but a touch underwhelming<\/td><\/tr>
12<\/td>Gouda<\/td>Ashoro Cheese Workshop<\/td>\u00a51,420<\/td>Mild flavor, doesn't stand out much<\/td><\/tr>
13<\/td>Pecorino Ishikarino<\/td>Arc Trade<\/td>\u00a5984<\/td>Light on salt but full of umami \u2014 easy to keep eating<\/td><\/tr>
14<\/td>Smoked Rakuka<\/td>Sarabetsu Cheese Workshop<\/td>\u00a51,672<\/td>Bold smoky character, very distinctive<\/td><\/tr>
15<\/td>Tomu<\/td>Tomita Farm<\/td>\u00a51,057<\/td>Comt\u00e9-style but a bit young \u2014 left me wanting more<\/td><\/tr>
16<\/td>Thoma Shiranuka<\/td>Shiranuka Rakukeisha<\/td>\u00a5576<\/td>Rich flavor, holds up well against bread<\/td><\/tr>
17<\/td>Yui<\/td>Ashoro Cheese Workshop<\/td>\u00a5770<\/td>Depth comes through after a moment \u2014 a lovely processed-style cheese<\/td><\/tr>
18<\/td>Kashiwa<\/td>NEEDS<\/td>\u00a51,188 (150g)<\/td>Leans Comt\u00e9-like, though salt and umami are a bit subtle<\/td><\/tr>
19<\/td>Akagera<\/td>Ryota Kikuchi<\/td>\u2014<\/td>Refined, but not really made for pairing with bread<\/td><\/tr>
20<\/td>Tsurui Gold Label<\/td>Tsurui Village Dairy Processing Facility \"Rakurakukan\"<\/td>\u00a5930 (100g)<\/td>The most well-aged of all the domestic cheeses I tried \u2014 thoroughly satisfying<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Wrap-Up: My Favorite Japanese Hard & Semi-Hard Cheeses<\/h2>\n\n\n\n

Out of the twenty cheeses I tried, a few really stood out to me:<\/p>\n\n\n\n