Figaro

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

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.

OriginSouth Australia, Australia
ClassificationArtisan
Milk SourceGoat - local farms
Average Fat Content32%
TypeSemi hard - smear ripened - vine wrapped
Form800g wheels
RennetNon Animal

2007 Tasting Notes

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.

Cheers
Kris Lloyd