Authentic Cheese Crafted with Traditional Methods that Embodies the Terroir of Tokyo
Fromages du Terroir
Fromages du Terroir was established in Ome, Tokyo, in October 2014.
While working in cheese sales, the owner, Ms. Kazuko Tsurumi, went to France with a desire to learn the authentic food culture. There, she unexpectedly encountered the world of cheese making. Fascinated by the depth of cheese making while studying traditional methods for two years at a local vocational school and industrial production methods for one year, she opened her own atelier after returning to Japan.
Currently, she uses fresh raw milk delivered from local dairy farmers in Ome and Mizuho. Rather than relying upon factory production that prioritizes efficiency, she adheres to a method of “taking time and care” that is only possible in a small atelier.
She meticulously selects local ingredients, such as sake and sake lees from Ome’s sake brewery (Ozawa Sake Brewery) and sea salt from Izu Oshima (Umi no Sei). Made with the belief that creating it in a specific “terroir (the local soil and region)” brings out the unique character of that terroir, the cheese encapsulates the rich flavors of the land of Tokyo.
While working in cheese sales, the owner, Ms. Kazuko Tsurumi, went to France with a desire to learn the authentic food culture. There, she unexpectedly encountered the world of cheese making. Fascinated by the depth of cheese making while studying traditional methods for two years at a local vocational school and industrial production methods for one year, she opened her own atelier after returning to Japan.
Currently, she uses fresh raw milk delivered from local dairy farmers in Ome and Mizuho. Rather than relying upon factory production that prioritizes efficiency, she adheres to a method of “taking time and care” that is only possible in a small atelier.
She meticulously selects local ingredients, such as sake and sake lees from Ome’s sake brewery (Ozawa Sake Brewery) and sea salt from Izu Oshima (Umi no Sei). Made with the belief that creating it in a specific “terroir (the local soil and region)” brings out the unique character of that terroir, the cheese encapsulates the rich flavors of the land of Tokyo.
Philosophy & Vision
Transforming cheese from a special luxury item into a familiar presence that fits into daily life.
At the root of our activities is the desire to create a scene where cheese is a natural part of the daily dining table.
In France, cheese is a food deeply rooted in life, much like tsukemono (pickles) are in Japan. Cheese has a rich culture where people choose the degree of ripening to match the moment of eating. On the other hand, the reality is that ways to enjoy cheese have not yet fully spread in Japan.
That is why we place importance not just on “making and finishing,” but also on raising awareness on how to enjoy cheese through lectures and tasting events. Furthermore, we aim to establish a “cheese school” as a place to systematically learn about cheese in the future, which is still rare in Japan.
Our goal is to pass on authentic cheese culture from Tokyo to the next generation by creating an environment where creators can understand the background of ingredients and become independent.
At the root of our activities is the desire to create a scene where cheese is a natural part of the daily dining table.
In France, cheese is a food deeply rooted in life, much like tsukemono (pickles) are in Japan. Cheese has a rich culture where people choose the degree of ripening to match the moment of eating. On the other hand, the reality is that ways to enjoy cheese have not yet fully spread in Japan.
That is why we place importance not just on “making and finishing,” but also on raising awareness on how to enjoy cheese through lectures and tasting events. Furthermore, we aim to establish a “cheese school” as a place to systematically learn about cheese in the future, which is still rare in Japan.
Our goal is to pass on authentic cheese culture from Tokyo to the next generation by creating an environment where creators can understand the background of ingredients and become independent.
Creator's Commitment
The core of our commitment is “home-cultured lactic acid bacteria” based on French tradition.
While it is common to use commercially available bacteria in Japanese cheese making, Fromages du Terroir dares to take the time and effort to start by cultivating its own lactic acid bacteria. By cultivating the bacteria itself in-house, the atelier creates a deep flavor unique to this workshop that can only be produced on this land.
This reflects a strong desire to compete using the pure flavor of the ingredients themselves without relying on foreign-made lactic acid bacteria.
Also, unique production methods utilizing local ingredients are part of Fromages du Terroir’s identity.
Washing the cheese with sake from the brewery (washed-rind cheese) or infusing it with sake lees and grape skins are far more than simple variations. They are the fruits of ingenuity achieved through repeated trial and error on how to expand the expression of cheese using local materials while considering Tokyo’s climate and sales environment.
Earnestly facing the climate of Tokyo, Fromages du Terroir continues to pursue flavors that allow you to feel the “terroir” that can only be encountered here.
While it is common to use commercially available bacteria in Japanese cheese making, Fromages du Terroir dares to take the time and effort to start by cultivating its own lactic acid bacteria. By cultivating the bacteria itself in-house, the atelier creates a deep flavor unique to this workshop that can only be produced on this land.
This reflects a strong desire to compete using the pure flavor of the ingredients themselves without relying on foreign-made lactic acid bacteria.
Also, unique production methods utilizing local ingredients are part of Fromages du Terroir’s identity.
Washing the cheese with sake from the brewery (washed-rind cheese) or infusing it with sake lees and grape skins are far more than simple variations. They are the fruits of ingenuity achieved through repeated trial and error on how to expand the expression of cheese using local materials while considering Tokyo’s climate and sales environment.
Earnestly facing the climate of Tokyo, Fromages du Terroir continues to pursue flavors that allow you to feel the “terroir” that can only be encountered here.
Access
- *This is the access information for the new store.
Head office address: 2-677-102 Tomodamachi, Ome City, Tokyo