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🍴 | [Costco] Roast beef "high roller"! Reputed to be "delicious".


[Costco] Roast beef "high roller"! Reputed to be "delicious".

If you write the contents roughly
On the other hand, "Roast Beef High Roller" is wrapped with roast beef, lettuce, vegetable mix (red cabbage, carrot), natural cheese and so on.

"High Roller (BLT)" is often seen in Costco warehouses. Under November 2021 ... → Continue reading

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cheese(English: cheese) IsDairy productsIs a kind of牛-buffalo-sheep-goat-yakな どWhale artiodactyla OfRuminationdo家畜Obtained frommilkAs a raw material,Lactic acid fermentation,TangerineAfter adding fruit juice, it is heated and solid content (mainlycasein) Is filtered out,酵素(Rennet) Addition of solidified body (card) Is cut or crushed and then filtered with a cloth to remove liquid components (Whey) And then dehydrated and manufacturedFood.. TraditionallyMilk fatSeparatedバ タ ーSide by side with milk from livestockPreserved FoodsAsLivestockIt has been an important part of the culture.Japanese,ChineseAtChinese languageThe notation isNorthern Wei``A compilation of the timesGeneral civil arts]Mongolian plateauSourced from a description of processing dairy productsToasted(Easy).


It's unclear how cheese was discovered, but "ArabThe merchantsheep OfstomachMade by hanging the bagWater bottlePut the goat's milk inDesertWhile I was traveling, I opened the water bottle to quench the desert tiredness and thirst, and clear water (whey) instead of milk and a soft white lump (card) came out from inside." It was said that the theory was that the first cheese was discovered.[1][2].

However,2012 It became a trace of the world's oldest cheese making around 5000 BCEurope OfPolandFound in[3][4]. thisSwederian cultureToolsMesopotamian civilizationOlder than cheese makingMiddle EastNot per PolandCentral EuropeSuggests that it may have started with. The raw material of this oldest human cheeseGoatMilk, and many types of goat milk cheese in Poland today (so-calledGoat cheese) Exists.

In any case, cheese spread to the region from the Near East to Europe,MesopotamiaBuilt civilizationSumeriansIncluding,The Ancient Greek,Roman EmpireIt was widely edible in.Homerof"Odyssey]Feta cheeseThere is a reference toPliniusof"Natural history] Orア リ ス ト テ レ スAlso has a description of cheese. Even after the fall of the Roman Empire, the use of cheese in Europe did not decline, and on the contrary, many characteristic cheeses were produced in various places. Especially in EuropeManor,ConventIn particular, characteristic cheeses were often produced.Medieval europeCheese is highly prized for its fatness in theBrittany, Netherlands,Flanders,United KingdomWhen the production of butter became popular, the quality of cheese became more popular in mountainous cheese.[5].

However, cheese was very popular in Europe and the Middle East, but in IndiaAncient indiaCollection of hymnsRig Veda』There is a song recommending cheese,PanilleFresh cheese such as was actively used, but aged cheese using rennet did not finally appear[6].. Japan, China, etc.East AsiaIn the areaNaivetySystem ruler, etc.North Asia Of遊牧民It was often introduced by the power of the system, but it did not become stable. The spread of cheese in these areas where cheese is not used will be from the 19th century onward when European powers spread to various regions.

In the middle of the 19th century, it became possible to industrially mass produce natural cheese,AmericaA cheese factory has been built in.1874 ToDenmarkNow that rennet can be industrially mass-produced[7],1904 Processed cheese was developed and mass produced in the US[8].

As in all cases of East Asia, there was almost no cheese utilization in Japan.Asuka Period Of645 From aroundDairy cowBegan to be introduced and bred, and is considered to be a type of cheese.Su(Its)Or soup, andThe real pleasureWas manufactured[9].. In November 700, the Imperial Court ordered the countries to manufacture porridge,8st centuryから10st centuryIt is said that the production of soup continued until then,Heian periodAbolished from the end[10].Meiji EraEven after that, the unique flavor of cheese was not liked by Japanese people, and it took more time to spread. The first cheese made in Japan1875 ToHokkaidoPioneerIt was in.1933 Established the first cheese factory in Japan in the shallow depths of Hokkaido.[11].. The reason cheese spread in earnestSecond World WarIt was after the conclusion of. But most of this cheese1951 Production started around that timeProcess cheeseIs. Natural cheese was scarcely produced or consumed. Consumption of processed cheese continued to increase rapidly with the westernized diet. In this surge1970 eraBegan to spreadpizzaAnd1980 eraPopularized inCheesecakeDue to the boom[9].. Only then did natural cheese become accepted.

Manufacturing method

The main ingredient in cheese is in milkproteinA kind ofcaseinIs. In casein分子insideHydrophilicPart ofHydrophobicThere is a part ofMicelleIn a stateliquidThe milk looks white because it floats inside. In this milkLactic acid bacteriaIn additionpHTheAcidicChange toRennet (clotting enzyme)The hydrophilic part of the casein molecule byHydrolysisWhen separated by, the casein molecules are assembled in a fibrous chain.PrecipitationBegin to. thiscurdSay[12].. Above for curdLactic acid fermentationとProteolytic enzymeBesides acidification,Vinegar,LemonSuch as soupacidDirect addition of precipitates by heatingDegenerationYou can do the same with this lactic acid fermentation, acid addition, proteolysis酵素The combination of addition and heating is the main means for producing curd.

The condensed casein is separated from water and water-soluble components by contraction of fibrous aggregates due to thermal motion.PrecipitationAnd the milkWheyAnd the liquid partcardAnd the precipitate. The original shape of the cheese (Fresh cheese) Becomes[12].. If it is sold as fresh cheese, the production is completed here, but for other cheeses, after this, salting or microbialAgingVarious kinds of cheese will be made through the process[12].

The curd part is cut if necessary to further discharge the whey, put in a mold or frame to harden, and salt is rubbed in or soaked in salt water to add salt, and then aged in a cool dark place. The type of cheese is determined by this aging process. By the activity of lactic acid bacteria in fresh cheese,lactose TheLactic acidAnd the protein isamino acidTofat Thefatty acidEtcbreak downThen, various components are further generated. herePropionibacteriumSuch asBacteria,MoldVarious cheeses can be made by adding various substances to produce various effects.[12].. At the time of this processing, steps such as heating and pressurizing are added to improve storage stability.


Various kinds of milk can be used as the raw material of cheese, but the main raw material iscow(milk),Sheep,GoatIs the milk of three kinds of animals[13].. The most widely used of these is bovine milk, and most cheeses in the market are milk unless otherwise specified. Sheep milk is rich in fat and is characterized by a rich taste. In addition, goat's milk has a peculiar odor, but it is also one of the cheeses that is widely favored. Besides thisBuffalo,yakCheese can be made from Also,camelSince milk has a different fat structure from cows, it is possible to make cheese, but camel cheese is highly regarded as a high-grade product because of its rarity.[14].United Arab Emirates OfDubaiThen, the world's first company that commercially produces and sells camel cheese appears, aiming to sell it to various parts of the world[15]

Classification of cheese

Cheese is finely classified according to raw materials and processing methods.[16]There are over 1000 types[12].

Cheese is basicallyNatural cheeseとProcess cheeseIt can be divided into two.Natural cheese is made directly from milk.On the other hand, processed cheese is made by melting once produced natural cheese and then adding an emulsifier again to harden it.Since processed cheese is sterilized by heating when it is melted, fermentation has stopped and it can be stored for a long time.[17]..It is also more stable than natural cheese, which stretches and separates when heated, and such changes are unlikely to occur.Many of them have a lighter unique flavor than natural cheese.

There are several ways to classify natural cheese, but the general one isFresh cheese,White mold cheese,Wash cheese,Goat cheese(Goat milk cheese),Blue cheese,, hard cheese (Hard cheese), Can be divided into 8 types.This is a classification based on appearance and hardness.Unlike cow and sheep milk, goat's milk component cannot coagulate with rennet because goat cheese is an independent classification.Therefore, goat cheese cannot be made very large, and many are small.

Fresh cheese is basically not aged, but there are also types that are lightly aged.Fresh cheese is a perishable food that is most delicious when freshly made and is eaten within a few days.Since the taste does not go through the aging process, the milk, which is the raw material, has a strong taste, and many of them have a strong acidity.White mold cheese (white cheese) is white on the outer skinMoldIt is planted and aged, and is characterized by its soft and creamy taste. Wash cheese is a type of cheese in which salt water is sprayed onto the surface of the cheese. Contrary to white mold cheese, blue mold cheese (blue cheese) is one in which blue mold is planted and aged, so that it is characterized by the inclusion of blue mold mycelia. The taste is irritating and often has a strong salt content. The characteristics of semi-hard, hard, and super-hard cheeses are that they are pressed to remove the whey, and then aged. Therefore, they are large and have good shelf life.[18].

In addition to the classification of such cheeses, it is also widely practiced to add various flavors to the finished cheese, which is one category of flavored cheese.The best known flavor cheese isSmoked cheeseIs.This is the cheese producedSmokedIt is smoked in the same way as the above method, and can be made with either natural cheese or processed cheese.In addition, there are those made by adding flavor to the curd itself, which is the raw material, those that add flavor to the outside of the produced cheese, and those that loosen the produced cheese, mix the flavor, and remold it.Various flavors are addedHerbs,spices,garlic,nutKind,Dried fruitand so on[19].. It is used in various situations depending on the added flavor, especially those added nuts and dried fruitsDessertIt is often used as.

Classification of cheese
SortFeatures and main types
Natural cheese
(No heat treatment)
Soft cheeseFresh cheeseDo not ageMozzarella cheese(Italy)Such.
Lightly age
(Aged cheese)White mold cheese
(White cheese)
A maturing plant with a mildew plant on its surface.
Camembert cheese(France)Such.
Wash cheesePlant the fungus on the surface and let it mature while at the same timeWineThose that have gone through the process of being washed off with water or salt water.
Goat cheese
(Goat milk cheese)
Made from goat milk.

Such. Both are Polish.

Semi-hard cheeseBlue cheese
(Blue mold cheese)
It is a mold that is planted with blue mold inside and aged.
(Aging with other bacteria)Gouda cheese( Netherlands)Such.
Hard cheese (Hard cheese)Cheddar cheese(United Kingdom)Such.
Super hard cheeseParmigiano Reggianoetc.
Process cheeseBy heating and meltingfermentationStopped and put into a state suitable for long-term storage.

Main cheese

Below is a list of the most commonly consumed cheese by major origin. For a more detailed listList of cheesechecking ...

アイス ランド(Icelandic: ostur)
  • (hard)
The United States of America(British: cheese)
United Kingdom(British: cheese)
Italy(Yi: cheese)
India(Hindi: पनीर)
Netherlands(Orchid: cheese)
Greece(Nozomi: Cheese)
Switzerland(Buddha: cheese)
Spain(West: cheese)
People's Republic of China(中: cheese,Toasted,Dried dairy)
Denmark(Ding: ost)
Germany(alone: cheese, )
Brazil(Grape: cheese)
France(Buddha: cheese)
ルーマニア(Romanian: brânză)


Directly edible. EuropeanFrench cuisine,Italian foodSo, not only in restaurants, but also in the daily meals of each family, cheese is served as a refresher between after the main dish and before the dessert. When tasting wine together, cheese makes it possible to enjoy a change in the mouthfeel of wine compared to the traditional main dish. If it comes out as an appetizersaladServed as a material for. However, for Italian food,MozzarellaCheese may be served as an antipasti as it is. Also Izakaya (BuddhaBrasserie, Italian trattoria, etc., you can order only a single menu such as cheese platter (cheese platter).

Italian food(Parmigiano Reggiano cheese,Mozzarella cheese) AndTex-Mex cuisine(Cheddar cheese,Monterey Jack) Etc., there are some dishes where cheese is essential.

IndiaThen,vegetarianBecause the majority of vegetarians aim to avoid killing animalsChicken eggsDo not eat Therefore, many people supplement protein from dairy products. Of fresh cheesePanilleThere are a lot of dishes using.Indian cuisineAbout half of the vegetarian menus are panillesDahi(Yogurt) Is used.

When natural cheese is heatedcaseinIt becomes a melted state due to the entangled chains of amino acids. Sprinkle melted cheeseRacletteEat with melted cheese from Switzerland or Francecheese fondue TheSwitzerlandIs a specialty of. Cheese that once melted like process cheese will not melt anymore because the chain breaks[20].

ChugokuAlso,Tibet OfyakUsed in cheese and cookingLushan,Ora milkThere is a special cheese such as.

In JapanChikuwa,Kamaboko (steamed fish cake)There are times when it is mixed in.Japanese sweetsIt goes well withRice crackersIt is often used for Rice crackers made from cheese are sometimes called "cheese okaki" depending on the manufacturer.

others,BreadKneaded into thesandwichThe ingredientspizzaIt is also used for.pastaAlsoPowdered cheeseSprinkle an appropriate amount before meals, orCarbonaraThere are many pasta dishes that use cheese, such as pasta. In addition, there are numerous cheese dishes. Not only using cheese as it is, but enclosing it in a spray can and spraying it on foodEasy cheeseAnd so on. As sweets,CheesecakeIncludingcakeAndク ッ キ ー,crackerIt is also used forCream cheeseThere is also a case where you can eat food by putting such things on it.

Analog cheese

Strictly speaking, cheese is not called, but milk fat of cheese is changed to vegetable fat and milk.ProteinThesoyReplaced part or all with protein etc.Copy foodAsAnalog cheeseThere is (alternative cheese). Some do not contain any dairy products. Raw material cost can be suppressed,GermanyProduces 10 tons a year. Even in Japan, it was noticed due to the soaring prices of raw milk in 2007-2008. Compared to the original cheesecholesterolIs low, depending on the typemilkAllergiesPatient orVegan(Vegetarian who does not consume animal food at all) has the advantage that it can be eaten.


Guinness World RecordsLargest cheese in the world is 28.5Tで1995 Canada-QuebecMade by the agroba dairy farmer in the order of the supermarket chain. It is equivalent to 2500 cheeses consumed by an adult Canadian in one year.

World production and consumption

Top 2011 cheese producers in 10 (tons)[21]
World total
United States flag The United States of America5,162,730
German flag Germany2,046,250
French flag France1,941,750
Italian flag Italy1,132,010
Dutch flag Netherlands745,984
Polish flag Poland650,055
Russian flag Russia604,000
Argentina flag Argentine580,300
Canadian flag Canada408,520
Top 2010 Cheese Exporters in 10 (US$)[21]
World total25,207,664
German flag Germany3,995,010
French flag France3,534,620
Dutch flag Netherlands3,239,085
Italian flag Italy2,201,038
New Zealand flag New Zealand1,041,534
Belgian flag Belgium792,887
Irish flag Ireland743,818
United States flag The United States of America701,854
Australian flag Australia682,834
2010 major cheese exporters in 10 (tons)[21]
World total5,442,982
German flag Germany1,008,991
Dutch flag Netherlands681,522
French flag France639,047
New Zealand flag New Zealand277,758
Italian flag Italy272,281
Saudi arabia flag Saudi Arabia237,237
Irish flag Ireland178,095
United States flag The United States of America175,216
Belgian flag Belgium162,268
2010 major cheese importers in 10 (US$)[21]
World total24,281,661
German flag Germany3,451,310
Italian flag Italy1,997,236
British flag United Kingdom1,909,123
French flag France1,399,401
Russian flag Russia1,319,892
Belgian flag Belgium1,298,907
Spanish flag Spain1,101,922
United States flag The United States of America1,003,147
Japanese flag Japan935,562
Dutch flag Netherlands864,789
2010 major cheese importers in 10 (tons)[21]
World total5,084,705
German flag Germany608,220
Italian flag Italy472,155
British flag United Kingdom439,497
Russian flag Russia294,183
French flag France275,464
Belgian flag Belgium274,424
Spanish flag Spain242,652
Dutch flag Netherlands216,408
Japanese flag Japan199,080
United States flag The United States of America138,326
Countries with high total cheese consumption per capita per year (2011)[22]
French flag France26.3
Iceland flag ã‚¢ã‚¤ã‚¹ ランド24.1
Greek flag Greece23.4
German flag Germany22.9
Italian flag Italy21.8
Swiss flag Switzerland20.8[23]
Dutch flag Netherlands19.4
Turkish flag Turkey19.2[24]
Czech flag Czech Republic16.3
Israeli flag Israel16.1
United States flag The United States of America15.1
Canadian flag Canada12.3
Australian flag Australia11.7
Argentina flag Argentine11.5
Polish flag Poland11.4
British flag United Kingdom10.9

The country that produced the most cheese in the world in 2011The United States of AmericaAnd thenGermany,France,Italy, Netherlands,Poland,Egypt,Russia,Argentine,CanadaThe order is.

On the other hand, the United States ranks considerably behind in cheese exports. Germany is the largest exporter of cheese on an export value basis, followed by France, the Netherlands, Italy,Denmark,New Zealand,Belgium,Ireland,America,AustraliaWill be in order. Germany also ranked first in terms of export volume, followed by the Netherlands, France, New Zealand, Italy, Denmark,Saudi Arabia, Ireland, USA, Belgium.

Germany also ranks first in terms of mass in cheese imports. In terms of import value, Germany, Italy,United Kingdom,France,Russia,Belgium,Spain,America,Japan, Then the Netherlands. In terms of import volume, Germany, Italy, United Kingdom, Russia, France, Belgium, Spain, Netherlands, Japan, and the United States are in order.

Germany is the world's largest exporter and importer of cheese, and Italy and Belgium also have a large number of imports and exports. France has many imports, but more exports. The Netherlands is even more prominent, with cheese production being heavily focused on exports. In Denmark, New Zealand and Ireland, cheese exports also represent a significant proportion of cheese production. It is the UK that relies heavily on imports of cheese for these countries. Russia, Spain and Japan also import mainly in the cheese trade.

The amount of cheese consumed per capita depends on the European countries where the culture of using cheese has been rooted for a long time.Mediterranean countries,andSplit from thereNew worldCountries are at the top of the ranking. France was the country with the highest annual cheese consumption per capita in 2011, consuming 1 kg of cheese per person per year. Next to thisアイス ランド, ThenGreeceAnd below Germany,Finland,Italy,Switzerland,Austria,Netherlands,Turkey,Sweden,Norway,Czech Republic,Israel,America,Canada,Australia, Argentina, Poland,Hungary, Followed by England.


In Japan, as a measure to expand demand for milk, which had been over-produced since the end of the 1970s,Ministry of AgricultureStarted to work on domestic cheese promotion policy.Yotsuba milk industryIn addition to the construction of a factory by a major dairy product manufacturer,WorkshopCame to open[25].. Natural cheese is also produced about 39,000 tons (2005), but the production amount is less than 15% of domestic consumption, and most of them rely on imports.[26].. Many natural cheeses are imported every year and processed into processed cheese in Japan or consumed as they are.2018 Australia's largest natural cheese importer is 82,935 tons. New Zealand is next with 62,214 tons. The third place is the United States with 3 tons. The following is the order of Germany, Italy, Netherlands, Denmark, Argentina, France.[27].. Effective February 2019Japan-EU Economic Partnership Agreement(Japan-Europe EPA) is expanding the import quota for soft cheeseTariffThe reduction was implemented[28].

Japanese cheese consumption isSecond World Warlater2000 Until that time, it continued to increase sharply, and after that, it continued to increase and decrease[27].. Total Japanese cheese consumption in 2013 was 295,000 tons[27].. In 1968, per capita annual consumption was less than 130 grams and 1 kg.[29], In 2010 it will be 2.0 kg per person[9]Per capita cheese consumption increased to 2012 kg in 2.4[27].

Work to promote cheese consumptionIndustry groupThere are cheese spread council and Japanese imported cheese spread council[30].

There is also a growing movement in Japan to make high quality domestic cheese. The number of cheese workshops in Japan has increased to 2018 in 319, and some cheese craftsmen who have won the top prize in the international contest “World Cheese Awards” have appeared. In JapanCentral Dairy CouncilHas held a national natural cheese national examination once every two years, and the 2th of 1 received a record high of more than 2019 kinds of 12 workshops.[25].. As an organization on the producer side,Cheese Professional AssociationThere is[31].. In March 2019InstituteThe Japanese Cheese Association (JCA, the successor to the "Japanese Cheese Producers' Association") was established.[32].


CheeseIntestinesAnd overallHealthMay contribute toGood bacteriaIsProbioticsIs a healthy source of.Probiotics are usually aged,after thatheatingIt has not beenIncluded in cheese.For thisSwitzerland,Provolone,Gouda,Cheddar,Edam,Gruyère,cottage cheeseWith soft cheese such asHard cheeseBoth are included.Experts believe that good bacteria may be associated with amelioration of many symptoms such as allergies, mood disorders, and arthritis.Eating foods that contain probiotics, such as cheese, can help restore this natural balance.The only thing to note about cheese is not to overdo it.Cheesecalorie,Saturated fat,sodiumTend to be more[33].


  1. ^ No,001- History of cheese -Katsunuma Brewing Co., Ltd.
  2. ^ What is the history of cheese? -Order cheese dot com
  3. ^ "Making cheese 7000 years ago, finding evidence in earthenware NatureAFPBB(April 2012, 12) Viewed June 13, 2015
  4. ^ World miscellaneous journals: evidence of cheese making 7500 years ago, found in earthenware = researchReuters/Mainichi Newspapers(April 2012, 12) Viewed June 13, 2019
  5. ^ Bruno Loriou, "Medieval European History of Food Life" pp82-83 Harumi Yoshida Translated by Hara Shobo, October 2003, 10, 4st edition
  6. ^ "Cheese and Civilization" p61 Paul Kinstead Tsukiji Shokan First edition issued April 2013, 6
  7. ^ Hung-t'ung Hayashi "History of 20th Century Milk Processing Technology" p12 Koshobo October 2001, 10 First edition, first edition published
  8. ^ Hung-t'ung Hayashi "History of 20th Century Milk Processing Technology" p161 Koshobo October 2001, 10 First edition, first edition published
  9. ^ a b c "[Business-related information] Japanese and cheese". Independent administrative agencyAgriculture and Livestock Industry Promotion Organization. 2015/12/23Browse.
  10. ^ "Japanese cheese story"General Incorporated Association J Milk (viewed December 2015, 12)
  11. ^ Hung-t'ung Hayashi "History of 20th Century Milk Processing Technology" p156 Koshobo October 2001, 10 First edition, first edition published
  12. ^ a b c d e "[Cheese] What is the difference in taste and aroma? How is it made?" "NewtonVol. 33, No. 1, Newton Press Co., Ltd., January 2013, pp. 1-120.
  13. ^ Norio Kimura "Professional Cheese Reader From Basic Knowledge of Cheese Taught by Professionals to How to Handle" p38 Seibundo Shinkosha Published November 2011, 11
  14. ^ "Camel Milk Culture in the Arab World" p74 Masaru Horiuchi / "Ethnography of Milk Products", edited by Snow Brand Milk Products Co., Ltd. Health and Living Research Institute, edited by Naomichi Ishige and Akiaki Kazuhito Central Law Publishing First edition issued April 1992, 3
  15. ^ Popular "camel" food, marketed to the worldCNN(April 2014, 11) Viewed June 6, 2015
  16. ^ Knowledge of milk and dairy products Chapter 3 Story of dairy products (Japan Dairy and Dairy Association)
  17. ^ Process cheeseSnow Brand Megmilk(Retrieved September 2015, 12)
  18. ^ Yoko Matsunari ed. "Cheese Pocket Book 2007-2008 Edition" p126 Asahiya Publishing November 2006, 11 First edition published
  19. ^ "World Cheese Encyclopedia" supervised by Juliet Herbat p22-23 Shibata Shoten January 2011, 1 First edition published
  20. ^ "Cheese | Food Education Recipe | meiji --Meiji Co., Ltd.”(Japanese). Meiji Food Education | Meiji Co., Ltd. --Meiji Co., Ltd.. 2020/8/25Browse.
  21. ^ a b c d e (FAO)[1]
  22. ^ "Total and Retail Cheese Consumption – Kilograms per Capita”. Canadian Dairy Information Center. 2013/5/20Browse.
  23. ^ Switzerland Cheese Marketing AG, Consommation de fromage par habitant en 2012
  24. ^ USDA, Food and Agricultural Organization, Cheese Statistics
  25. ^ a b [Article] New phase of domestic cheese Demand creation and income supportJapan Agricultural Newspaper』May 2019, 11 (15 pages)
  26. ^ Yoko Matsunari ed. "Cheese Pocket Book 2007-2008 Edition" p25 Asahiya Publishing November 2006, 11 First edition published
  27. ^ a b c d "Cheese stats”. Japan Imported Cheese Promotion Association. 2015/12/23Browse.
  28. ^ "Japan-EU EPA penetrates the domestic market for half a year Cheese and wine increase by more than 2%""Japan Agricultural News" August 2019, 8 (viewed November 1, 2019)
  29. ^ Hung-t'ung Hayashi "History of 20th Century Milk Processing Technology" p31 Koshobo October 2001, 10 First edition, first edition published
  30. ^ "Domestic Consumption More Cheese Festa in Tokyo" "Japan Agricultural News" November 2019, 11 (page 12)
  31. ^ "Leap to the world of domestic cheese / First full-scale exhibition in an international contest ◀ Tochigi's workshop, best 16 ◀ Participation from Tokyo / Makers nationwide, 5 times in 1.3 years" "Nikkei MJ』May 2019, 11 (10 pages)
  32. ^ "Toward the establishment of the Japan Cheese Association, close to domestic production through certification business / Import offensive to compete with quality""Japan Agricultural News" October 2019, 10 (page 31) Viewed November 2, 2019
  33. ^ Publishing, Harvard Health. “Is cheese a healthy source of probiotics?". Harvard Health. 2021/1/22Browse.


Andrew Dalby, History of Cheese (Bruce Interactions, 2011)ISBN 978-4-86020-426-6

Related item

外部 リンク

1983 ,Snow Brand Milk Industry(CurrentSnow Brand Megmilk) Under the planDentsuとDentsu Movie CompanyA short film produced by "Currently released for free on the above site". In addition to introducing cheeses from all over Europe, explanations of so-called "processed cheese" are also included.


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