Yoshida Farm operates a dairy farm in the natural environment of the Kibi Plateau, grazing Brown Swiss cows. The cows live a stress-free life, grazing on grass in every season, which produces sweet, rich, and aromatic milk that is perfect for cheese making. This high-quality raw milk is used as an ingredient to create natural cheeses, which are carefully made one by one, and they come in a wide variety of varieties, including Camembert, Raclette, Mozzarella, and Caciocavallo. Due to their deep flavor, they are highly regarded by famous restaurants and cheese specialty stores across the country, and are so popular that they are generally difficult to obtain.

Yoshida Farm is primarily intended to manufacture and sell cheese, and is not a tourist farm. Sales are carried out at the workshop and store, but due to production reasons, the store is closed on irregular days and prior phone confirmation is required. In addition, cheese needs to be refrigerated at 5°C or below, so we recommend bringing a cooler box or ice packs when purchasing. The farm's policy is not to mass-produce cheese, but to focus on quality, which makes the cheese highly valued as a rare treat.

It's about a 30-minute drive from the Kayo Interchange on the Chugoku Expressway, so it's a little inconvenient to get to, but the quiet environment is surrounded by abundant nature, and you can experience the place where the carefully crafted cheese is made. For cheese lovers and those who want to pursue the real taste, this is a special place worth visiting.

The photo shows fresh cheese and a hard type of cheese called Majiyakuri.

Each has a unique richness and is very delicious.

The fresh cheese doesn't keep well, so if you're traveling by car, it's a good idea to bring a cooler box.

It seems difficult to get the cheese you want unless you make a reservation.
They also sell it online.
However, if you go to the trouble of going all the way there to buy it, seeing the cows on the farm will surely make you appreciate cheese even more.

[Trivia] Yoshida Farm's cheese was featured on the NHK program "Professional: Work Style," which led to the farm becoming known nationwide for its meticulous cheese-making process.