I regularly visit the Hisada cheese factory in the first arrondissement, rue de Richelieu.
Eri Hisada, a master cheesemaker, is the owner. She carefully selects all her cheeses through her visits to cheese dairies throughout Europe. However, she doesn't just resell the cheeses of other artisans, she produces them herself. What makes her cheese creations so special is that they blend perfectly with the taste of Japanese cuisine.
Her flagship products are small goat cheeses seasoned with yuzu, miso or Hoji tea. Personally, I call them yuzu, miso and Hoji tea balls. Goat cheese brings a unique and pleasant touch to Japanese flavours and goes well with sake or champagne.