Sakura Cheese


From Northern Japan, Sakura cheese is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey. It is a creamy white, and is flavored with mountain cherry leaves.


Translations: Sakura Siers, Sakura Sūriai, Sakura Brânză, Sakura sira, Sakura Kaas, Sakura पनीर, Sakura Queijo, Сакура сыра, Sakura Τυρί, ساكورا الجبن, 사쿠라 치즈, Sakura Sýry, Sakura Keju, 樱花奶酪, Sakura Formatge, Sakura Sir, Sakura Syry, Sakura Formaggio, סאקורה גבינה, Sakura Ost, Сакура сир, さくらチーズ, Sakura fromage, Sakura Queso, Сакура сиру, Sakura Juusto, Сакура сирене

Physical Description

It is a soft cheese that is a creamy white, and is flavored with mountain cherry leaves.

Tasting Notes

Flavors: Mild
Mouthfeel: Creamy
Food complements: Desserts, Fruits, Bread
Wine complements: Syrah
Substitutes: Any soft cheese

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Looks and smells fresh, is well wrapped and does not have mold on it.
Buying: Hard to find. Look at gourmet stores, cheese shops or Japanese markets. May be able to order on line.
Procuring: Made from cherry trees and milk.

Preparation and Use

Eaten alone, with crackers or made into cheesecake.

Conserving and Storing

Last 15 days after it is wrapped or about 10 days from when you receive it. Refrigerate. It continues to ripen after purchasing and they suggest eating it at your desired ripeness. A blue or yellow mold that sometimes grows on it, if it bothers you, just scrape it off.

Most are highly perishable, so check the expiration date when you buy them and keep them tightly wrapped or covered in the refrigerator.


Japanese in origin.

History: Won the gold medal"at the Mountain Cheese Olympics in Appenzell, Switzerland. Is the first cheese form Japan to have world acclaim.



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