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.
Medals & Awards
|Silver Medal||2007 DIAA Australian Dairy Products Competition - Victorian Division|
|Australian Cheeseboard Perpetual Trophy||2007 Sydney Royal Cheese & Dairy Show|
|Gold Medal||2007 Sydney Royal Cheese & Dairy Show|
|Gold Medal||2007 Cheese Maker Competition|
|Gold Medal||2007 Australian Specialty Cheesemakers Association Melbourne|
|Gold Medal||2007 Royal Melbourne Dairy Produce Awards|
|Silver Medal||2007 Royal Adelaide Show|
|Silver Medal||2008 Cheese & Dairy Produce Results - 86 Cheesemakers' Competition|
|Silver Medal||2008 Cheese & Dairy Produce Results - 89 Cheese, matured|
|Silver Medal||2008 Sydney Royal Cheese & Dairy Produce Competition|
|Silver Medal||2008 Dairy Industry Association of Aust Dairy Products Awards|
|Gold Medal||2008 Royal Melbourne Fine Food|
|Champoin Non Bovine Cheese||2008 Royal Adelaide Show|
|Gold Medal||2008 Royal Adelaide Show|
|Gold Medal||2009 Sydney Royal Cheese & Dairy Produce Show|
|Silver Medal||2009 World Cheese Awards - Dublin|
|Gold Medal||2009 Royal Queensland Show|
|Silver Medal||2009 DIAA NSW Dairy Show|
|Gold Medal||2010 Sydney Royal Show|
|Gold Medal||2010 Royal Queensland Food & Wine Show|
|Trophy - Champion Buffalo, Goat or Sheep Milk||2010 Royal Queensland Food & Wine Show|
|Silver Medal||2011 Sydney Royal Cheese and Dairy Produce Show|
|Gold Medal||2011 Brisbane Cheese 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|
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|