Recent Medals & Awards
|Gold Medal||2012 Sydney Royal Cheese & Dairy Produce Show|
|Gold Medal||2012 Royal Queensland Food and Wine Show|
|Gold Medal||2012 South Australian Dairy Awards|
|Silver Medal||2013 World Cheese Awards|
|Gold Medal||2014 South Australian Dairy Awardsh|
|Silver Medal||2014 Royal Melbourne Fine Food Awards - Spring|
|Silver Medal - Semi Hard Cheese||2015 Royal Melbourne Fine Food Awards|
|Silver Medal||2016-17 World Cheese Awards (Donostia San Sebastian)|
I have selected goat milk from the Osksberj dairy in South Australia specifically for this cheese.
The curds are slowly worked with a slight scald to introduce sweetness to the cheese. Continuous and patient stirring, results in crumbly soft curd that knits together with ease.
An interesting cocktail of secondary flora are used resulting in a soft pliable texture which offers a clean herbaceous mouthfill, showing off the characters of the excellent quality milk.
The cheese is washed several times before we wrap it in vines leaves. The cheese is rested for 4 – 6 weeks while it develops a rusty red paste under the leaves, this produces the more intense flavours. Figaro was developed to introduce a cheese with more robust flavour to our portfolio as Australian consumers demand more complex and challenging flavours from their Cheesemakers. We love it on the cheeseboard, with muscatels and a little sticky wine.
Always serve this cheese with a good rest at room temperature the dense paste requires a little longer to come to room temperature and do the flavour profile justice.
|Origin||South Australia, Australia|
|Milk Source||Goat - local farms|
|Average Fat Content||32%|
|Type||Semi hard - smear ripened - vine wrapped|