The driving force is additive-free cream cheese

Pure cheese tart was developed based on the concept of "do not put extra things" as much as possible. The driving force behind this is "additive-free cream cheese."


Cream cheese is made without fermentation, so it doesn't last long, and importing additive-free cheese costs a huge amount of money. Therefore, we decided to develop it in-house. When I tasted the cream cheese, it had a smooth mouthfeel that melted in my mouth. The natural mellowness was impressive.


The quality of raw milk is very good in the Obihiro area, and its ingredients are suitable for making cheese. The company uses 600 tons of raw milk from nearby farmers every morning to produce 75 tons of cheese. Of these, 15 tons each of cream cheese and Camembert cheese are said to be used in this cheese tart. In other words, about 1 ton of cheese is transformed into a tart per day ...!

Make a lot of additive-free cream cheese using good quality ingredients. Then, it is processed into as many cheese tarts as can be sold at convenience stores nationwide. President Tanaka says that only Hanabatake Farm can do that.

Moreover, "it costs more than twice as much as I imagined (both labor and material costs)." So 158 yen is pretty close, isn't it? When I asked that, he said, "I can't accept anything else."

It was a factory tour where you can see that the factory is working so hard. Thank you everyone for your cooperation while you are busy! (You can see the factory in the video)

The cafe's raclette cheese is excellent

Unfortunately, the factory we interviewed this time does not accept general tours. However, at the Tokachi No. 2 Factory (Nakasatsunai Village), you can tour the cheese factory.

The attached cafe also serves pizza with plenty of cheese and soft serve ice cream. Among them, "raclette cheese" is excellent. If you have a chance to visit, please give it a try.



Outside, llamas (!!!) and sheep play with us.