Niseko Cheese Kobo’s award winning cheese made from fresh local Niseko water and locally produced fresh milk is a Hokkaido prize located near to JR Niseko Station. Niseko Cheese Kobo is founded by Takashi Kondo who has been in the dairy business all his life. Having studied how to make French traditional cheese in France he established his own cheese factory in Niseko. Niseko’s rich environment with high mineral content exceptional for grass is perfect for raising healthy cows producing high-quality milk. His cheese is made from only local ingredients and no additives. Takashi Kondos son helps with the business, in charge of 80% of its production. His creation of blue cheese Niseko “Ku” has won awards of excellence in the cheese industry as well as further improvement in “Mimoretto” cheese. His development of “Niseko Sekka” cheese is also highly evaluated. Business hours: 10:00 ~ 17:00 Regular holiday: (May through June) Tuesday and Wednesday (Late October through April) Tuesday,Wednesday and Thursday (July through October) Always open Parking: 10 spaces Cheese Kobo is 10 minutes drive from JR Niseko Station.
263−2 Soga, Niseko, Abuta District, Hokkaido