The perfect melted taste made through the combination of three cheeses
Mature camembert cheese from Hokkaido, fresh sour cream cheese from Hokkaido, and the soft, sweet flavor of Italian mascarpone are carefully selected and used. Niagara grape juice from Yoichi is included to add fresh flavor. The three types of cheese are blended in a golden ratio to make this rich tasting cheesecake.
The cake is cooked slowly in a low-temperature steam oven. We have finally found the ratio of the three cheeses so that the sourness of cream cheese and sweetness of mascarpone are exquisitely blended followed by the scent of camembert.
We aimed to express three cheeses within one layer.
Shelf life：Keep until the date that printed on seal (before thaw out)
Serving suggestion：Keep in freezer (below -18℃). thaw out at refrigerator (below 10℃) before serving, and finish it in 2 days (after thaw out.)
Allergen：Milk, Eggs and Wheat