COVID-Era Cheese Boom: Japan-Made Italian-Style Cheese on the Rise

Fattoria Bio Hokkaidō’s Grana di Ezo.

Fattoria Bio Hokkaidō president Takahashi (left) with the president of Fattoria Bio in Italy (center) and Elio Orsara (right). (Courtesy of Fattoria Bio Hokkaidō)

Caciocavallo (top photos), ricotta (lower left), and mozzarella (lower right). Fattoria Bio cheeses are served at Armani Ristorante Ginza and other luxury Italian restaurants in Tokyo. (Courtesy of Fattoria Bio Hokkaidō)

Italian cheese master Giovanni Graziano. (Courtesy of Fattoria Bio Hokkaidō)

A sampling of Fattoria Bio’s other limited production matured cheeses. (Courtesy of Fattoria Bio Hokkaidō)