Figaro is a semi hard smear ripened goat's cheese made from milk specially sourced from Osksberj dairy in South Australia. It is wrapped in fig leaves and rested for 4 – 6 weeks due to which it develops a rusty red paste under the leaves and intense flavours. This dense white cheese offers a clean herbaceous mouthfill which goes well with muscatels and sticky wines. The cheese has won many awards including gold medal at 2007 Cheese Maker Competition, 2008 Royal Melbourne Fine Food, 2012 Royal Queensland Food and Wine Show, 2012 South Australian Dairy Awards and many more.
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