A new Cheese Baumkuchen made with three types of cheese and carefully selected Hokkaido ingredients is now available exclusively at the Ferme La Terre Biei New Chitose Airport Craft Studio store, starting March 17, 2026.
Three Cheeses and Hokkaido Ingredients in Every Slice
The baumkuchen dough is made with wheat flour grown in the rich soil of Hokkaido, along with cream cheese and butter, hand-baked to a moist, fluffy finish. After repeated test batches, cheddar cheese and blue cheese were chosen to add depth of flavor to the blend.
To bring out the full richness of all three cheeses — cream cheese, cheddar, and blue cheese — the baumkuchen is slowly baked at a low temperature, resulting in a deeply aromatic taste with a concentrated cheese character. Each piece is crafted by skilled artisans who assess the dough by feel and intuition throughout the entire process, from mixing to baking.
The Pursuit of a Light, Fluffy Texture
Biei wheat is prized by many artisans for its high protein content, quality gluten, and rich flavor. At the same time, it tends to produce a firm texture — which presented a challenge. The artisans aimed to highlight the distinctive flavor of Biei wheat while achieving a light, airy baumkuchen.
Through repeated adjustments to ingredient ratios and baking temperatures, a soft, fluffy baumkuchen that truly showcases the character of Biei wheat was born. Each layer is carefully baked by skilled hands.
Product Details
Cheese Baumkuchen
- Set of 3 / 1,566 yen (tax included)
- Shelf-stable (room temperature)
- Available from Tuesday, March 17, 2026
- Exclusive to Ferme La Terre Biei New Chitose Airport Craft Studio store
