Cheese Kobo Nasu no Mori

Cheese Kobo Nasu no Mori was born from the rich dairy environment of the Nasu region — and from longing for real cheese making. In Nasu — known as one of Honshu's leading dairy regions — high-quality raw milk and young-generation workshops passionate about cheese making gather — natural cheese culture lives. Within that — Nasu no Mori started walking as a workshop committed to Brown Swiss cattle milk.

Brown Swiss cattle — a rare breed among Japan's few dairy cattle. With high milk components — rich, deep, and fragrant milk — suited for diverse cheese from fresh type to hard type. At Nasu no Mori — to leverage this milk's individuality — performing preparation while confirming each process with craftsman's hands and five senses: the size to cut curd, stirring method, and fermentation progress.

Eventually — the semi-hard "Mori no Cheese Long Aged" — born as one cheese where Nasu's climate and the workshop's technology crystallized — won Super Gold at the world competition "World Cheese Awards 2019" — and won in the world TOP 10. With this award as the opportunity — Nasu's natural cheese became a presence drawing nationwide attention.

At the workshop — developing products that let you enjoy milk's appeal in various forms: Brown Cheese, Mori no Fromage, Filata Stick, Caciocavallo, Mixed Cheese, Brie de Nasu, Nasu Wash, freshly-pulled mozzarella, and Brown Swiss yogurt. Also transmitting the thought "not wasting byproducts from cheese making" — through Brown Cheese utilizing whey, and collaboration products.

In 2025 — Shinrin no Bokujo (Forest Pasture) and Cheese Kobo Nasu no Mori integrated — and started a new step as "Nomori Co., Ltd." Through dairy business turning unused resources into value, and dairy product manufacturing and sales business through 6th-sector industry — aiming for a circulation friendlier to region, cattle, and people than ever before.

"From Brown Swiss milk — cheese with a story." Going forward — Nasu no Mori will continue making cheese that slightly enriches daily living — through careful handwork possible only at a small workshop.

Cheese with a story — leveraging Brown Swiss milk

At the center of Nasu no Mori's cheese making — Brown Swiss cattle — raised only in small numbers in Japan. Milk rich in fat and protein, fragrant and rich — truly a material as if born for cheese. At Cheese Kobo Nasu no Mori — to maximally leverage that milk's individuality — committed to ingredients and methods as simple as possible — carefully finishing cheeses with stories one by one: "Brown Cheese," "Mori no Cheese," and "Brie de Nasu."

A small workshop's handwork processing fresh raw milk the next day

The raw milk used — fresh milk that Nasu-region dairy farmers milked. Milk delivered the same day is prepared the next day — and changes into cheese with craftsmen's hands and senses — not relying on machines. The size to cut the curd, the degree of stirring, and discerning temperature and time — rely on long-year experience and hand memory. While slowly aging within Nasu's climate — drawing out expressions worthy of each cheese.

Natural cheese enjoyable with peace of mind — not relying on preservatives or additives

What Cheese Kobo Nasu no Mori cherishes — making that you can think "I want to safely feed even children." Cheese raw materials — narrowed to the minimum necessary: raw milk, salt, and lactic acid bacteria — not using additives like preservatives or fragrances. Therefore — you can honestly feel milk's own aroma, and the umami changes that fermentation and aging birth. Of course as bread or wine accompaniment — also enjoyable as "everyday cheese" that quietly accompanies daily dining tables.

World-acknowledged "Mori no Cheese Long Aged" and Nasu-born cheese culture

The semi-hard "Mori no Cheese Long Aged" — a signature product that won the top Super Gold at the international cheese contest "World Cheese Awards 2019" — exhibited from 42 countries with thousands of entries — and was also selected in the world TOP 10. Together with Nasu-region cheese workshops and restaurants — launched the "Nasu Natural Cheese Study Group" — and through events like the "Cheese and Whey Festival" — continuing to transmit ways to enjoy cheese and whey, and Nasu-born cheese culture.

Workshop-direct flavors — from the direct sales shop and online shop

At the direct sales shop within the forest of Toda, Nasushiobara City — in addition to encountering freshly-made cheese and limited products — also the fun of choosing while directly hearing from staff: aging comparison and seasonal recommendations. At the online shop — shipping workshop-direct cheese sets nationwide: 8-type premium set and aging set. Also popular as hometown tax return gifts — cheese nurtured together with Nasu scenery can be ordered from nationwide.