The cheese of the month for October 2019 is: Tak Kohaku from Akira Katayama in Itoshima/Japan
The Heinzelcheese network is constantly expanding… no, I haven’t been to Japan (actually I’ve been to Newfoundland, but more on that another cheese time). However, yesterday, my wonderful friend Serendipity surprised me with this soy-mash refined cheese from Itoshima – and obviously I’d like to share this with you! Even if only in words and pictures; due to the long distance travel it’s been a very small piece. Tak Kohaku is a semihard cheese that reminds me of Tilsiter or Havarti. But its very special aroma, soft and yet complex, makes me think of fermented black beans used in Chinese cuisine, as well as the very best, richest Sake wines… » Weiterlesen…