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Cheese from Japan, Hokkaido, Tokachi region
Milk from Tokachi farms is set with animal rennet, and local water is added to the milk to lower the lactose. The pressed, semi-hard cheese is polished during ripening with salted local water carrying Brevibacterium linens, for at least 8 weeks. Soft Tokachi water keeps the smear aroma milder than in European raclette.
| Raw milk from farms in the Tokachi region | [tokachi-spec] |
| Animal rennet | [tokachi-spec] |
| Water taken from the Tokachi region, added to the milk to lower the lactose concentration | [tokachi-spec] |
| Polishing solution of salt and Brevibacterium linens in Tokachi water | [tokachi-spec] |
Total time across the recorded steps: 56 days
What changes: Local soft water is added to the milk to lower its lactose
Water taken from the Tokachi region is added to the milk to lower the lactose concentration. The specification links this to controlling lactose before pressing so the cheese does not over-ripen.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Milk from Tokachi farms is set with animal rennet, and local water is added to the milk to lower the lactose. The pressed, semi-hard cheese is polished during ripening with salted local water carrying Brevibacterium linens, for at least 8 weeks. Soft Tokachi water keeps the smear aroma milder than in European raclette. Made in 5 steps over 56 days. The longest step, ripen, takes at least 56 days (Tokachi Raclette). Brevibacterium linens, applied in the salted polishing water during ripening does most of the fermenting.
| Main step | at least 56 daysSet[tokachi-spec] | Ripen |
|---|---|---|
| Acidity | pH at least 5.2Set[tokachi-spec] | Ripen |
A Japanese raclette whose milk is diluted with, and whose rind is polished with, soft Tokachi water, which keeps the smear aroma milder than in European raclette.
The specification says the cheese is made from fresh raw milk (生乳) and does not say whether the milk is heat-treated. It sets the pH at shipping at 5.2 or more, salt at about 1.8 % and ripening at 8 weeks or more. Japan's 2014 ordinance revision added a Listeria monocytogenes component standard for soft and semi-hard natural cheese, and the specification calls Tokachi Raclette a semi-hard natural cheese; the ministry's notice lists pH, water activity and storage at 6 °C or below (2–4 °C preferred) among ways to hold Listeria growth down.
Hazards the sources name: Listeria monocytogenes; Japan's 2014 ordinance revision added a component standard for soft and semi-hard natural cheese, and the specification calls this cheese a semi-hard natural cheese.
Every number is labelled with how it is known. How this atlas is made
Tokachi dairy farmers began making farm cheese in the 1980s after milk surpluses, invited a French AOC cheese leader in 1990 and trained in France. Kyodo Gakusha Shintoku Farm sold the first Raclette in 1992.
