@robineatscheese: Another Japanese cheese discovery! 🇯🇵🧀 This time, I'm trying Coban, a handmade cow's milk bloomy-rind cheese from Hokkaido. Its name comes from the koban, an old Japanese gold coin — and the oval shape of the cheese is inspired by it! Originally made by Kyodogakusha Shintoku Farm, production was taken over in 2020 by Hirouchi Ezo Risu no Tani Cheese Company. It's aged for at least 21 days and has a smooth, milky texture with a much more approachable flavour than some of the stronger bloomy-rind cheeses. #JapaneseCheese #Coban #HokkaidoCheese #CheeseWorldTour #UltimateCheesePlatter

Munjezza :

So Brie

sabrearchon.ttv :

“Silica Powder my favorite seasoning”

gabapohis0 :

hey Robin can you rate my cats?

Adikekk :

inhaling that silica power could give you pmeumonoultramicroscopicsilicovolcanoconiosis

yassin_h97 :

yall know Hokkaido gals are really cute✌🏿🥹

Melissa :

You should try the swedish moose cheese

liamokay :

first

atrebatum :

wwaoaooochees🤤🤤

vicente :

chesse

Northern_doubt :

thats just brie

D|H :

hey

zephyr4721 :

Can you try Codroy Cheese? It’s from the Codroy valley in Newfoundland the only place where farming is possible on the island and cheese has been made there for 200 years.

sad_gvigvi :

Mademoiselle Poulpe Tentacule :

usagi2776 :

CHIIKAWA

lili :

dès le début je savais que tu allais dire que ça ressemble à du caprice des dieux ahahah

King Kandy43 :

Also its Camembert

Zandar one kuwabara :

bear?!?!! where where?!?

Damon😎 :

that looks really good

wentley :

Huh! Only three weeks? Interesting!

Jerry( :

I’m back

DinoDaddy :

Cheese-San is back

moobloo92 :

I love caprice. so good on a sandwich with ham and mustard

Axe Cat :

"Coban refers to the koban"

Josh :

🙏🙏🙏