A little early Autumn party around cheese fondue ! There is a special guest, here is :
宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.
We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.
The result is incredibly yummy…
Dip in bread. Or toasted bread.
Or veggies.
Sakura, a cherry blossom cheese. It’s a delight.
A special offer at the local shop. It’s as costly as imported cheese, as it has no relation with the mass produced standard “Japanese cheese”.
The packaging is nice too. It’s a cow milk cheese, with the addition of a salt pickled cherry blossom and leaf.
It got a prize in Switzerland as you can see.
It is made in this farm in Hokkaido. They have cows from Switzerland. I see that they even make raclette. It’s tempting. Maybe you’ll see some here…
It’s a strong cheese, and yes, it clearly tastes of cherry blossom.
I bought the bread too. It’s a black rice bread. It’s a bit different from mine.
So now, we can have a nice tray of Japanese cheese and bread.
GOURMANDE in OSAKA 