“Milfukun” is a product produced by Milfuchan Koubou, established by five dairy farmers belonging to JA Kenebetsu in Nakashibetsu Town, Hokkaido, using 100% milk nurtured in the rich natural environment of the local area. This product is a smoked version of “milk tofu,” a traditional homemade dish of dairy farmers, and is a natural cheese made simply by adding vinegar to warmed milk. It is recommended for health-conscious individuals as it contains no salt or additives. “Milk tofu” has the characteristic of not melting or stretching even when heated, and by blending several types of chips and thoroughly smoking it, a unique flavor is drawn out. The brining before smoking is kept extremely short to maximize the flavor of the milk and pursue ease of eating. While known overseas as cottage cheese or paneer, it is still not widely recognized in Japan, and there is no culture of consuming it. By spreading this product, we aim to create a new Japanese food culture and realize innovation that expands the possibilities of the dairy industry. Milfuchan Koubou aims to expand the appeal of dairy farming and the potential of milk, while creating new value by preserving the region’s culture and traditions, along with promoting the area.

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