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Kyodo-Gakusha Shintoku Farm
2019
Ministry of Agriculture, Forestry and Fisheries
Tokyo, Japan
After salting the processed cards in salt water, they are placed in the aging warehouse. The outside layer is formed by brushing both sides over and over with salt water. This process is more difficult with younger cheese. After this, the cheese is left to age in the warehouse.
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Details
- Title: Kyodo-Gakusha Shintoku Farm
- Date Created: 2019
- Location: Tokachi, Obihiro City,Hokkaido, Japan
- Photographer: Misa Nakagaki
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