With the milk born in the forest once drinking, which isn't forgot

The thick sense which was made nod when when a paper lid of the milk bottle was lifted, a creamy layer looked saved, and it was held in its mouth. When I drink milk every the cream, the abundant flavor brims over superficially. Putting and an aftertaste think the taste which is just as it is continues, and that are unexpected, entirely. It's also good over the throat, so GOKU and GOKU, if, it seems drinkable. I find out clearly that the taste is just different from the over-the-counter pack milk I usually drink.

A secret of gusto is in the point that a rare Jersey is being pastured and brought up free from all cares in the country. The milking amount, a little, it's the Jersey only about 0.6 % is in the Japanese cow from a reason, but the milk has abundant milk fat and milk protein, is pleasant and is thick. It's the grass a cow eats in the pastured forest to become its taste and origin of an ingredient.
Nutritiousness is high for a green grass in spring, and milk of the cow by which I was also rich in vitamin and ate that takes on the yellow taste and is in the strong good fragrance of the sweets. That a cow takes water much in summer, milk also dries. The grass in autumn is fibrous, milk, more thick. Hay eats preservation feed in winter, so fat and a protein aren't moist and are white, and become a lot.
The flavor of the raw milk changed in four seasons is bottling just as it is as sympathizing with air of abundant Nasu and an ingredient of the grass water brings up naturally.

The butter photograph produced in the pasture both. The yellow taste made the left with the milk squeezed in autumn from spring, and is quite strong and also rather strong in the fragrance. The taste which made the right with milk in a winter and almost made the color nod around here in white. When I place and compare, a look shows that it depends on a season.

The thing which is all natural when often thinking there is a sense of the season in the taste of the milk and the color. But whether the so big difference can be enjoyed by four seasons when it's made with raw milk from independent pasture where pasturage culture is done, because I have not noticed the etc. of which "the sweets which seem to be spring have come out" when usually drinking over-the-counter milk, if, it's fresh and is found in big charm.

A secret of gusto of milk of "forest NO pasture", besides. It's also important to bet raw milk for 30 minutes by 63 ℃ of low temperature and be pasteurizing slowly. They're trouble and the way for which it takes time, of jersey milk origin, the taste near the freshly-squeezed one can be kept without damaging the flavor which is good and full of a sense of the season by a high fever.
A cream bed in the milk upper part is a proof of "non homogenize". When time has passed, a big fat ball surfaces, is attached each other and becomes creamy because I'm not making make a fat ball more homogeneous small by a machine. Milk mixes with a cream layer by shaking lightly, and it'll be in the original state.

To meet, it's to a pasture in the Jersey which produces milk.

It's the Nasu town north that there is a pasture. The location which also tends to come around here from a freeway exit.
"Prince" of the sign goat near the entrance is mascot-like existence in a pasture. A right hand has a natural wooden cafe, and a work space lodge and a pizza kiln of Tsuchikabe who lines up are built and are also matched with green cityscape.
The map which drew the whole view of the pasture by hand on a shelf of the cafe. When going to a tour of grazing land, it's recommended to go while confirming the location of the esplanade and the stable with this map in one hand.
If I change into the rubber boots prepared every size at the grazing land entrance, I open a homemade gate and advance towards the inside.

When I enter the inside, it's seen in the cow barn where a calf is friendly, is bringing a face near and milks, and. It isn't a sightseeing pasture, so I feel like entering into the world of cows which lives in the forest by the natural equipment into which a barrier assembled a log.
It's overgrown with the trees of KONARA, a yew and a chestnut in the pasture where it's here about 8 hectares, and gentle ups and downs are also in here and there. Cows arrive at grazing land in the most inside by about 450 m of fact and about 15 minutes going up a cow barn and the esplanade where you made grazing land concurrently with the way where I associate.

The Jersey seen close is wilder than imagination. I also keep hurting the grass which seems hard powerfully without interference rather than having time freely, and sturdy life force is felt. The black pupil which is big when it's being seen for a while, and, it's rather thick, to fit. That place is loveliness I feel like smiling at which back unconsciously.

It fits the pasturage style which eats undergrowth in the forest because the Jersey is small compared with other big dairy breed. Of the topography which has, it can't be lit up and the sunlight starts to reach the surface of the earth during the trees by eating lush grass beautifully, and diversity is born in the ecosystem of the small animals and plants, so it's also in a good result for a forest. The art which can be formed out of such shape because it's a cow that a forest can be done vigorously. Circulation full of the good facts by which more good milk is also brought is born here.

The ventilation is a cool sense well in the esplanade which develops so that a forest may be sewn, fully. The walk by which a heart is healed can be done while enjoying the bucolic landscape by which gentle Brown has a Jersey with dots in grazing land.
It's also fun to observe a small creature by Koike who has that in the way to the way, get on the swing hung by a rope and return to the childish innocence, how to have time. A possibility that voice of a wild bird of a varied titmouse and a Japanese pygmy woodpecker can be asked by the birdcall which opens and closes a screw and makes a sound. The device which can enjoy natural wonderful fully is fond of a forest and is inlaid in the pasture.

The rancher who loves dairy farming and a forest and Mr. Masahiro Yamakawa?

A host of "forest NO pasture" and Mr. Masahiro Yamakawa are from Saitama-ken. It'll be a trigger to have done milking Experience in Hokkaido in the junior high school age, and it's said that they learned stockbreeding at a university. I was particular about "dairy farming of pasturage" from at that time and groped for realization, from the efficiency and the angle of the management, the quite steep way. But Mr. Yamakawa didn't change a will and if I pastured a cow and looked after it, and it was milked, the one developed as a countermeasure was the way to make milk and butter and sell it by a cafe. Because secondary industryx makes industry fused multilaterally 3rd, and the primary industryx is performed, such method is called "6th, industry" (To become 1 x 2 x 3 = 6.) recently, and attention is attracted, a forest NO pasture, from early times, this match, I went visit.

Mr. Yamakawa who says that all beef he needs 20 also grasps the name and the individuality. You told me expectation while stroking 1 and 1 with both hands.
"I think the scenery a cow is walking by grazing land is the charm by which my pasture is most. You look at the pleasant landscape and are healed by an animal at this pasture where I can come from downtown in about 2 hours, and if you'd return, is happy because you save vigor.".

Forest and the abundant pasture a cow symbioses, and which raises the value each other each other. The tourist who saw that and satisfied a heart also finds the value in the dairy products which are being sold. Then the person's work to participate in processing is born, and people gather, and an area also is activated and is in a good flow as.... I'm making them circulate while inventing the value at the place I don't have. This Mr. Yamakawa's method doesn't stop at realization of pasturage management, and the cycle of winwin the person who visits and the person who works make everyone happy where is being produced.

The particular milk Mr. Yamakawa makes is also admitted from foreign countries. When Restaurant of the world highest peak and Denmark commented on "noma (Norma)" opened pop-up Restaurant in Japan formerly, milk of "forest NO pasture" was chosen as one of the ingredients. When they visit Japan, it's said that the chef in the said store inserted in a target to choose the best Japanese food material and offer a creative dish. The state the milk born in Nasu dissolved in NORUDIKKUKYUIJINU of "noma" mildly, and which was sublimated to special one dish, as much as it was imagined, a heart is excited.

The dairy products of "forest NO pasture" also have a good reputation and are popular in the country of course. Such as manufacturing a new famous kind of cake from Nasu "cousin of butter" also to make use of the fat milk without which goes out by sweets collaboration with "Cafe&Meal MUJI" and butter making, there are also no times in enumeration a new try.
It isn't only as a dairy farmer and is with the guideline by which the wealth and Mr. Yamakawa's vision to the local creation are the next generation, too, such as being invited to the high school student who aspires to stockbreeding and lectures for college students, activity is broad-minded one after another.

The dairy products Nasu has mercy and by which it are milk and butter, for a gift.

The dairy products of "forest NO pasture" are most suitable as a gift in a dairy farming kingdom and a Nasu area. Special gusto and the package though it's simple, a refinement sense is, for oneself, to whomever I give it, it's appreciated. All sale is at the cafe counter in the pasture. A keeping cool pill can also be bought.

Even if the flavor changes every season, so it'll be visited, drunk and compared in each season. If a paper lid is lifted tight, even if even if cream in the upper part is enjoyed just as it is, I give up, and it's shaken, and the whole is mixed and drunk, like OK. 500ml bottle is the silhouette lovely with POTTERI. It's also easy to last by child's hand 90 ml, I finish drinking, size. More than 4.0 % of milk fat part.

The butter a butter craftsman is making using a traditional machine as "butter churn". I'm pouring the fresh cream separated from jersey milk over it one night by a lactobacillus, am fermenting and am drawing out the mellow fragrance and the moderate sour taste. Wrap yourself up in wax paper, there is a fashionable retrospective sense, and the state in the craft case is also appreciated by a gift for gourmet's way.

"Yogurt" of jersey milk 100% use is the mellow and simple taste. Only that I eat by the tube type, it can be squeezed, so it's convenient. "Sillago Mil" is the bittersweet lactobacillus drink born from raw milk. It's recommended to thin with water, soda and liquor in 3-five times and drink. The drinking feeling though the "yogurt which fits well in a busy morning I drink is thick, which is refreshing.

On the hay which is green when a box is opened, egg..., the colon and round cheese. seihou where a CHISU craftsman or is traditional according to the milk constituent and the quality which change with a season, please, is being made. There are no habits in the whole by the graceful feel of a material, and it fits an appetizer even just as it is, it's cut rather a little thick, and, FURAIHA (maru), N, please, when is baked lightly, it can be satisfied with exquisite gusto with TORORI fragrantly.

Mr. Yamakawa who says that the milk is also excellent as the ingredients as well as enjoying oneself by itself. It's in ice cream and a soft ice cream, too, you delight from a small child to an adult as close sweets. "Milk bar" for, milk, the thick eating body taste. You can also be refreshed with midsummer by the natural sweetness.

< I "will have" a favor in a pasture at a cafe.>

At the cafe where I also have a table on the terrace before and after a tour of grazing land, with freeness, rest. Beef stew offers main "forest NO pasture plate" and "meat sauce pasta" by a lunch menu. That it's also important "to receive" the cow which has finished business of the cow well by gratitude. It's possible to buy meat sauce as a gift.

Soft ice cream of white and fine palate. If a pasture is visited, it's one which would like to eat and return by all means. Well, Mr. Yamakawa likes a soft ice cream very much, too and. "Seasonal soft ice cream" and "yogurt shake" put together in the season in addition to the plain taste also fit a snack of the way of the travel.

The taste of "forest NO pasture" enjoyed by "Hoshino Resorts Hoshino Resorts RISONARE Nasu"

"Forest NO pasture" and "Hoshino Resorts RISONARE Nasu" which are in the distance between a little less than 30 minutes by car. I report abundant gusto to the guest who visits Nasu at popular Suites Hotel which did and made fresh milk and collaboration rate.

The milk of "forest NO pasture" which catches eye remarkably by breakfast buffet of "Hoshino Resorts RISONARE Nasu". By the display which imagines a pasture, in tin can, that a milk bottle is chubby, the included state makes a picture. It's mini 90ml also gentle with the body which has just occurred, so you can take in your hand and taste gusto casually. A cereal and a rusk are also outstanding in the chemistry with the other menus.
※ The offer contents will be sometimes change by a day.

The thick milk jam which made the collaboration rate "forest NO pasture" and made with jersey milk. It was born taking stopping a food loss of milk by a Corona misfortune in 2020 as a start. Even just before scorching milk, the taste which is to boil down slowly, isn't too sweet and is refreshing is achieved. When adapting by a taste, a toast, ice cream and fruits are abundant in a dining table.

Original frappe with the luxurious sense which used "milk jam" abundantly. I have a sweet tooth heart in a grab by the thick fragrance of the milk jam and sweetness of the pudding from a first bite. Without getting tired by the refreshing combination of the black tea and the milk since continuing, lickingly, if, I come by Concluded food. Though I'm in a resort, the pretty sweets photograph can enjoy pasture feeling, and for which is also conspicuous.