Tokachi Raclette is a semi-hard, natural cheese produced in the Tokachi region of Hokkaido, one of Japan's dairy producing regions, and registered with a Geographical Indication (GI). Made from fresh raw milk, this cheese is appreciated by consumers for its aroma and flavor, which appeal to the Japanese palate.

Geographical Indication and Protection

Tokachi Raclette is registered as a geographical indication (GI) product under registration number 128 and is classified as processed foodstuff. The product's protection date is March 31, 2023. The production area includes the settlements of Obihiro, Otofuke, Shihoro, Kamishihoro, Shikaoi, Shintoku, Shimizu, Memuro, Nakasatsunai, Sarabetsu, Taiki, Hiroo, Makubetsu, Ikeda, Toyokoro, Honbetsu, Ashoro, Rikubetsu, and Urahoro within the Tokachi Prefecture of Hokkaido. The applicant is registered as the Tokachi Hinshitsunokai (Tokachi Quality Control Association), headquartered in Obihiro, Hokkaido.

Production Process and Features

Tokachi Raclette is a semi-hard, natural cheese pressed using raw milk and animal rennet produced on farms in the Tokachi region. The lactose concentration is reduced by adding water from the region. A polishing solution is also used, which dissolves salt and Brevibacterium linens in the region's water. The cheese is aged in a ripening room for at least eight weeks, with temperature, humidity, and polishing temperature controlled. The use of "soft" water, unique to the Tokachi region, prevents odor and over-ripening compared to its European counterparts, giving the cheese a flavor and aroma that suits the Japanese palate.

History and Regional Importance

The Tokachi region has a long history of dairy farming across its vast agricultural lands and ranks among Japan's top dairy farming units, the number of cows raised, and consignment milk production. The region's cool climate, providing ideal conditions for food production and storage, has contributed to the establishment of cheesemaking. Tokachi is also Japan's largest producing area for raclette cheese. Around 1984, a trend emerged among local farmers toward the integrated production and value-added sales of cheeses made from fresh raw milk, adapted to the local climate and conditions. Following these developments, a French expert was invited in 1990 to provide training on cheesemaking techniques based on the local climate and culinary culture. In 1991, producers established the Tokachi Natural Cheese Promotion Association to promote production. As of 2018, eight cheese producers in the region have been consistently selling Tokachi raclette, with an annual production of raclette.