The creation of Wasabique was originally nurtured by Philippe Marchand’s love for Japan. Philippe Marchand indeed intended to bring together the French and the Japanese cultures, through the creation of a new type of cheese. He drew inspiration from his trips to Japan to make this fresh cheese flavored with wasabi. The combination of the freshness of goat cheese with the strong taste of wasabi strikes a perfect balance.
Very little rennet is added when curdling the milk, which is usually done right after the milking. The curds are then put into molds, in which Pierre adds wasabi powder to impart the cheese with this unique taste. Once unmolded and salted, Wasabique is frequently turned over while it dries, then left to ripen for at least eight days.
