Cheese Factory TAK- From Itoshima’s dairy products handmade into fresh, natural, award-winning chees

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TAK—in Danish means ‘Thank You’—Cheese Factory, located in Kishi, the heart of Shima area in Itoshima City is where Mr. Akira Katayama, the cheese artisan manufactures handmade cheese made from natural premium dairy products of Itoshima. Learning the manufacturing skills from Hokkaido and Denmark’s farm and cheese factory, the cheese is made on a daily basis so that it could deliver fresh cheese with profound taste to enrich our food.

TAK provides semi-hard type cheese and fresh cheese. The square, semi-hard cheese—Kohaku—is manufactured under heat for a long time being, differs by their types. There are 3 types of Kohaku cheese, which is the original flavor recommended to be consumed with beer or wine, then the low-fat cheese which are heated for more than 4 months and the cumin seed flavored one which also use low-fat milk products. Oilzuke, other type of semi-hard cheese has a salty flavor as it is immersed like pickels inside spices, herbs and grape seed oil, best eaten with baguette and pasta. On the other hand, Rakuhaku (the fresh cheese type), smooth, plump cheese is fermented from milk and pressed to remove water and loved by children to be eaten best with jam or granola. Shironeri, the other fresh cheese type has white and round shape, and matches easily with our dishes such as tomato and baby leaf. Not only cheese, TAK also sells other products such as pure authentic honey—Nocohachi—from Nokonoshima, Fukuoka which is worth a try.