Fattoria Bio Hokkaido – Information by Giovanni Graziano
Sapporo: The best cheese in the world: by Giovanni Graziano
-Italian craftsman x Hokkaido milk-
Fattoriabio, a farm in southern Italy known for the world’s best cheese.
Cheese made by Italian Giovanni Graziano using raw milk from Hokkaido.
“It’s the first time I’ve had such fresh cheese,” screams connoisseurs.
Orders come in one after another from Park Hyatt Tokyo and high-end restaurants.
Fattoriabio Hokkaido (Sapporo City):
When you put a knife in mozzarella cheese,
Cream overflows from the inside.
The taste is light.
Nihon Keizai Shimbun
https://www.nikkei.com/article/DGXZQOFC25AJ20V20C21A1000000/
4 excellent cheeses from “Fattoriabio Hokkaido” [mail order available]
Fattoria Bio Hokkaido in Sapporo, Hokkaido
It is a workshop where Italian craftsmen handcraft and sell traditional Italian cheese.
Little is known about the cheese here that “Hokkaido milk is used”.
Hokkaido milk was chosen to make the best cheese.
Elio’s philosophy
“You seem to be tired, so eat it.”
Elio’s hometown Cetraro and Granny’s “Locanda”
https://omiyagate.jp/omiyage/hokkaido-cheese
EC Shop | Fattoria Bio Hokkaido