Sakura cheese (Sakura Chīzu (桜チーズ, literally "Sakura (Cherry Blossom) Cheese")) is a soft cheese created and produced by Kyodo Gakusha Shintoku Farm, in Hokkaidō, Japan.

Sakura Cheese is a camembert style that is washed in local sake, Yachi Yanagi (ヤチヤナギ), dusted with locally harvested Dutch myrtle, and Sasayuki (笹雪) and wrapped in bamboo leaf picked on the producer's farm.

Kyodo Gakusha Shintoku Farm, the Hokkaido dairy that produces Sakura Cheese, was founded by Shinichiro Miyajima, in 1974.

The farm also makes Shintoko, a seasonally produced, multi-award-winning Gruyère-type cheese that is aged for over 10 months for a rich, complex flavor.

[2] Miyajima attributes his cheesemaking success in large part to his farm's volcanic soils and naturally filtered waters.