Camembert is Japan’s favourite cheese

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According to this survey from Katte2Q, there’s a lot of cheese fans in Japan, and a worryingly large number of fans of cheese-flavoured plastic. I remember the first time that I ate Japanese processed cheese squares; after grilling it was difficult to tell whether or not I had remembered to remove the wrapper…

By the way, much of the Camembert available in Japan is actually from Hokkaido (as is some of the Mozzarella), as illustrated by this pack of Hokkaido Camembert cheesy Collon:

Camembert Cheese Collon
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Venezuelan Beaver cheese conspicuous by its absence

In my never-ending quest to bring you the finest in studies of Japanese consumer habits, I present the latest goo Ranking survey on cheese for your edification. As usual for these rankings, the scoring is expressed as percentages; the finest fermented curd scores 100 points, and all other cheesy comestibles score according to the ratio of their votes to the number one.

Some trivia: apparently cheese (when first introduced to Japan anyway) smelt as bad to the Japanese as natto does to us Westerners. Most cheese sold in Japan is made in Japan, and whilst I can understand it in cheddar’s case, Hokkaido mozzarella still seems rather strange to me. The chance of any cheese purchased in Japanese tasting anything like Western-produced cheese is rather remote, bar the plastic processed cheese slices that are equally revolting the world over!

Just in case you are confused by some of the language I am using, perhaps this page will serve as a hint.
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