The development of a wasabi flavoured cheese at Ashgrove took five years. Trials were first conducted in 1998 when Ian Farquhar, a farmer from Winnaleah in North East Tasmania, offered some of his new crop of wasabi to trial in the cheese.
A number of experimental cheeses were produced until a successful recipe was developed in early 2003.
The original plan was to develop a product for the export market to Japan. The popularity of the Wild Wasabi cheese locally in Australia has resulted in an extensive domestic market being developed for the cheese. An unexpected market has emerged in the USA where the product has proved to be a big hit.
Both the stem and leaf of the Tasmanian grown wasabi are used in the production of this unique cheese. Wild Wasabi cheese has a very smooth texture and a mottled green colour which is achieved through the use of the wasabi leaf.
The flavour level is designed to provide a balance between cheese and wasabi flavour whilst still allowing for a wasabi zing.
The wasabi flavour deteriorates with heat so the cheese is not suitable for grilling or baking. It does however melt easily and should be added to dishes after cooking and once cooled slightly. It is excellent added to a potato mash to serve with either fish or steak.
The wasabi flavour makes this cheese an ideal addition to Asian style dishes. It is excellent in sushi or to accompany rice snacks.
The unusual flavour of this cheese makes it suitable for consumption with beer, sake or crisp dry white wine.
In 2005 Wild Wasabi was named Champion Club Cheese of the Australian Dairy Industry Association Dairy Produce Awards. In 2006 Wild Wasabi was named one of three finalists in the Flavoured Cheese category of the Australian Grand Dairy Awards.