Back in Oz land today and I realised I didn't take any photos of the cheese I made.
We searched the supermarkets in Kyoto for unhomogenised milk with no luck. We were able to buy milk that was pasteurised at 63C, most was ultrapasteurised at 130C.
I made haloumi (almost was a disaster but it came good in the end) whey ricotta, cream cheese and yoghurt. All the cheese came out really white even though it was full cream, 3.6% cows milk.
I am on the hunt for fresh raw milk now. They have it in the north near Hokkaido. If anyone knows anymore about fresh milk in Japan let me know. There is also meant to be a goat dairy west of Sendai... i would love to go over there and teach the expats.