Chèvre Figue à la Rose is a goat's cheese made in the French region of Provence. The name originated from the fact that it is produced and shaped like a fig. Made using unpasteurised milk, this cheese can be eaten at various stages of maturity, right from fresh to 2 months of affinage. During the ripening process, it is regularly bathed in essential oils giving it a beautiful aroma of milk and rose. The pate, which is white, wet and soft, tastes slightly sour. After a month of affinage, Figue becomes sticky and the flavour, full-bodied. It can be eaten with a salad or at the end of a meal. Rose wines of Mourvèdre or Grenache grapes pair well with this cheese.
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