A One-of-a-Kind Journey into Artisan Cheese Craft
Step into the world of artisan cheese with a truly unique host. Once a top engineer at Honda working on everything from Formula 1 aerodynamics to jet technology, Kensuke Koremoto followed his passion and reinvented himself as a cheesemaker in Saku City, Nagano.
His cheeses have earned international acclaim and have even been served in Japan Airlines First Class on international routes. Behind his friendly personality lies a meticulous, engineering-driven approach to crafting exceptional cheese.
In this exclusive experience, available only on select occasions due to his busy schedule as an international judge at the World Cheese Awards, you will learn directly from Koremoto-san and create your own premium cheese.
Experience Highlights
- Learn directly from a former Honda engineer turned award-winning cheesemaker
- Create a premium cheddar-style cheese using professional techniques
- Discover how local ingredients like sake brewery cultures and hot spring water shape unique flavors
- Taste a curated selection of artisan cheeses recommended on the day
- Receive your handcrafted cheese after aging, delivered to your home
Meet the Host
Kensuke Koremoto, Ph.D., MBA
CEO, Bosqueso Co., Ltd.
Born in Fukuoka in 1972, Koremoto earned a doctorate in aerospace engineering before becoming a top engineer at Honda. His work included Formula 1 aerodynamics and fuel cell vehicle development. Driven by his passion for cheese, he left Honda in 2015 and founded Bosqueso in Saku City, Nagano. At the Bosqueso Cheese Lab, he creates original cheeses using local resources, including natural lactic acid bacteria from sake breweries and alkaline hot spring water. Today, he produces over 20 varieties of cheese using both cow’s and goat’s milk, while also hosting seminars and pairing experiences that contribute to the local community.
Bosqueso Cheese Lab
Established in December 2015, Bosqueso Cheese Lab opened one year later as the heart of Koremoto’s cheesemaking operation.
While rooted in European techniques, the cheeses are distinctly local. They are fermented using native bacteria from nearby sake breweries and washed with alkaline hot spring water, creating flavors unique to Nagano.
Over 20 varieties of cheese are produced here using cow and goat milk.
Bosqueso Uma Bar
Opened in April 2019 near the Mochizuki Horse Park, this casual dining spot offers cheese plate lunches and original curry made with whey (a nutrient-rich byproduct of cheesemaking). Enjoy your meal with sake or wine while overlooking the riding grounds.
Cheese You Will Make: KARAMATSU Mike
During this experience, you will create KARAMATSU Mike, a cheddar-style cheese made together with Koremoto-san.KARAMATSU Mike is crafted by blending three different types of curd, then salting, pressing, and aging the cheese. The rind is carefully washed with hot spring water from Kasuga Onsen, giving it a unique regional character.
Inspired by the colors of a calico cat, this cheese has a beautifully balanced flavor, combining rich umami, gentle acidity, and a subtle saltiness. It pairs especially well with full-bodied local sake and Merlot-based red wines.
Awards & Recognition
- Japan Cheese Awards 2022: Best Category Award & Gold Prize
- Served in JAL International First Class (Dec 2023 – Feb 2024)
Your finished cheese will be aged and shipped to you later (half wheel, approx. 1.1 kg).
How to enjoy:
Perfect in sandwiches, melted over toast, or shaved over pasta.
Cheesemaking Experience
While some initial steps such as ingredient inspection and filtering are prepared in advance, you will take part in the core cheesemaking process, including:
- Pasteurization
- Fermentation and whey removal
- Cheddaring (stacking curds)
- Milling (cutting into small pieces)
- Salting
- Molding
- Turning and maintenance
- Washing during aging
Whey Removal
You will gently stir the curds to help release whey (the liquid component of milk), encouraging them to contract and expel moisture.
Careful mixing prevents a film from forming on the surface.
You will separate the curds from the whey.
The drained curds are then spread out on a work surface.
Different colored curds are laid out separately.
Cheddaring
This is a defining step in cheddar production, where the curds develop their characteristic fibrous texture.
The three types of curd are layered and begin to fuse together.
They are stacked evenly to maintain consistent thickness.
The stacked curds are then cut into four sections and repeatedly turned and restacked about every 10 minutes.
Milling
The fused curds are cut into small, bite-sized cubes.
This step requires precision and can be more physically demanding than expected.
Salting
Salt is evenly mixed into the cut curds.
Although 2.5 to 3% salt is added by weight, only about 50 to 60% is actually absorbed, as some is lost with the whey. The final salt level varies depending on temperature, moisture, and mixing time.
Moulding
After salting, the curds are quickly packed into molds.
You will carefully fill the molds evenly with the cut curds.
Washing (Aging Maintenance)
You will also experience washing cheese that is already in the aging stage.
Washing the surface with brine helps remove unwanted bacteria and encourages the growth of beneficial cultures essential for proper aging.
At Bosqueso, local hot spring water is used for this process.
As the cheese matures, the surface gradually develops a yellow-orange hue.
Schedule
| Time | Activity |
|---|---|
| 09:00 | Meet at Bosqueso Cheese Lab ・Welcome from Mr. Koremoto ・Self-introductions by participants ・Changing into workwear (white coats are provided) |
| 09:20 | Cheese-making session ・Pasteurization ・Fermentation / whey removal ・Cheddaring (layering the curd) ・Milling (cutting into small cubes) ・Salting ・Moulding (packing into moulds) ・Washing (cleaning aging cheese with hot spring water) |
| 12:30 | Tasting session Compare a selection of Mr. Koremoto’s signature cheeses. As many varieties are available, the tasting selection will feature the day’s recommended cheeses. |
| 13:00 | End of program and dismissal |
Please note that the schedule is approximate. The content may also change depending on the day’s production work and progress.
Travel Details (Terms & Conditions)
| Dates | Year-round (Friday) from 9:00 a.m. |
|---|---|
| Price | ¥43,000 per person ¥66,000 per pair |
| Included | ・Lecture and materials ・Hands-on experience ・Equipment rental (workwear, boots, hat) ・Facility fee ・Half wheel cheese (approx. 1.1 kg, shipped after aging) ・Cheese tasting ・Shipping fee Pair bookings receive one half wheel. Upgrade to a full wheel (2.2 kg) for an additional ¥10,000. |
| Location | Bosqueso Cheese Lab 2208-2 Kasuga, Saku City, Nagano 384-2205（Googleマップ） |
| Access | 25 minutes by car from Saku-Nakazato IC or Saku-Minami IC (parking available) 30 minutes by car from JR Sakudaira Station Winter visitors should use snow tires. |
| Minimum Participants | Minimum: 1 guest Maximum: 4 guests |
| Clothing | The workspace can reach temperatures close to 104°F (40°C). Wear light clothing under the provided coat |
| What to bring | Bring a towel and drinks for hydration |
| Cancellation policy | ・14 days before the experience: 20% of the total fee ・7days before the experience: 50% of the total fee ・Same-day cancellation or no-show: 100% of the total fee |
| Booking deadline | 7 days in advance |
| Payment methods | Credit card (VISA, MasterCard) Detailed payment instructions will be sent by email after your reservation is confirmed. |
| Additional Notes | Photography is not allowed during the process for hygiene reasons No perfumes, accessories, or smoking within 24 hours prior to the experience Available in Japanese or English |
