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Cheese from Shintoku, Tokachi, Hokkaido, Japan
Sakura is a soft fresh cheese from a Hokkaido farm, served with salted cherry blossom and leaf. The farm adds lactic bacteria plus two yeasts, one from sake and one isolated from local wild cherries, and usually ripens it for 10 days.
A short entry: the sources we found record only what is said here about Sakura cheese itself.
| cow milk | |
| Starter | lactic acid bacteria, sake yeast and Tokachi-no yeast |
Total time across the recorded steps: 10 days
What changes: Soft cheese curd is made from the farm's milk
Output: soft cheese.
Microbes at work in this step
lactic bacteria sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sakura is a soft fresh cheese from a Hokkaido farm, served with salted cherry blossom and leaf. The farm adds lactic bacteria plus two yeasts, one from sake and one isolated from local wild cherries, and usually ripens it for 10 days. Made in 4 steps over 10 days. The longest step, ripen, takes 10 days (Ministry of Agriculture 2022). Lactic acid bacteria and Yeast from sake brewing do most of the fermenting.
| Main step | 10 daysReported[maff-aff-2022] | Ripen |
|---|
Sakura adds two yeasts to the usual lactic bacteria, one from sake and one isolated from local Ezo mountain cherries, and is served with salted cherry blossom and leaf. An English outline instead describes it as a Camembert-style cheese washed in sake, dusted with Dutch myrtle and wrapped in bamboo leaf.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says Kyodo Gakusha Shintoku Farm was founded by Shinichiro Miyajima in 1974, and that Sakura won gold in the soft cheese class at the Mountain Cheese Olympics in Appenzell, Switzerland (its source is a news report of October 2004).
