The Cheese Labo

We’re leveraging a lifelong interest in quality food and years building factory monitoring solutions to build a contemporary urban cheesemaking business in Greater Tokyo. We plan to create a production facility surrounded by glass that customers can see, adjacent to a retail space highlighting our own and other craft cheese products, and a light meal service highlighting cheese (sandwiches, salads, possibly pizzas depending on total available space).

Our initial cheese product plan is to focus on a soft double-cream cheese with a short aging cycle and a longer-aged cheddar/gruyere hybrid, with variants incorporating Japanese ingredients as a way of creating an "only in Japan" product. The retail side will serve as a tool for customer education and marketing, and we’ll make our products available to a wider audience via an online shop and subscription service.