Le Wakusimi


The Wakusimi bears the name of a river east of Kapuskasing located south of the municipalities of Fauquier and Moonbeam. This pressed cheese made from cow’s milk is distinguished by its rich flavor and slightly dry texture. It is also sprinkled with vegetable ash.

Disclaimer: in an attempt to be as transparent as possible we are putting this disclaimer. One of our groups’ values is “We aim to produce nutrient dense, gmo free and ecologically produced foods”. We wanted to let you know that we cannot guarantee that the animals the Fromagerie gets their milk from are fed a 100% GMO-free diet however the fromagerie cares deeply about the welfare of the animals that produce the milk, and they choose farms that have the highest standards of feed and care.

Sold By: Fromagerie Kapuskoise
SKU: FromKapuskoise 01-02 Categories: , Tags: , , ,

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Certain people wonder why a cheese maker would use vegetable ashes within their cheese, seeing how it doesn’t change its taste. Nowadays, the ashes are used primarily for aesthetic and traditional purposes. As for the “French Cheese” (we are no longer legally allowed to name it lol), it was originally produced from the leftover curd from the Comté production.  When there wasn’t a sufficient amount of curd mixture to prepare a full wheel of cheese, the cheesemaker would protect it from contamination by applying a bit of ash on the surface.  At the next fabrication, more curd mixture would be added on top and the resulting mass would then be pressed.

Food pairings:
-This cheese goes very well with jam and charcuterie on a cheese platter. 

Artisan Cheese is a living organism and just like us, it will suffocate if directly wrapped in plastic which is why we have packaged it in waxed paper inside the vacuum pack. It should be good for a few weeks sealed and then, when you open the sealed bag, the cheese is best eaten by 2 weeks. Savoured, not saved!

For information on how to store our cheeses:


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