Beauty wrapped in vine leaves
Figaro is a semi-hard goat’s milk cheese made in South Australia by Woodside Cheese Wrights.
Woodside Cheese Wrights was established in 1994 in the Adelaide Hills. Since then, they have been hand-making an award-winning range of cow’s, goat’s and buffalo’s milk cheeses.
Slowly cooking the curds
Actually, the recipe for Figaro is quite an unusual one and involves slowly cooking the curds to introduce a bit of sweetness to the cheese. Continuous stirring then produces a soft curd that knits together easily.
Furthermore, the addition of a mixture of secondary flora results in a young cheese that has a soft pliable texture. Moreover, this is reminiscent of the traditional French Pyrénées classic, Bethmale, and highlights the exceptional qualities of the milk.
The formed wheels are then washed several times before being wrapped in vine leaves. They are allowed to mature for up to 6 weeks and develop a slightly sticky rusty red paste under the leaves, where the flavour is more intense.
How to serve Figaro
Leave at room temperature for at least 2 hours before serving. This will allow the unusual texture of this cheese to shine! Serve with muscatels and a dry Prosecco or a citrusy Gin.
