宮城県·特産品
Zao Cheese
As a pioneer of domestic natural cheese, this cheese has continued to be produced in the land of Zao for over 40 years. The Zao Dairy Center began manufacturing natural cheese in 1980. At that time, processed cheese was mainstream in Japan, and there was a cautious atmosphere surrounding natural cheese. However, driven by the conviction that "natural cheese will surely take root in Japan, a country with a fermentation culture of pickles, miso, and soy sauce," they ventured into making domestic natural cheese. They also focused on training successors, allowing their techniques to spread throughout the country. The rich and creamy flavor, nurtured by the pure water and air of Zao, is a treasure of Miyagi with fans nationwide.
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