Figaro; made in the tradition of Chaource cheese from the Champagne region of France, is a soft, surface-ripened, bloomy rind, lactic cow cheese. It distinguishes itself by its mild, milky and fresh taste when young, which becomes more intense when aged to 6 weeks. At two to three weeks old the Figaro will be fresh; lactic and mushroomy and as it ages it will start to ripen and become “fondue-like” under the crust. It will get more of a bouquet on it and the rind will go from white to a lovely golden hue – it will become more wrinkled, more viscous.

Though it is not a high-fat cheese, you would never know it from the dense, luxuriant interior and delicate texture. Serve with a sparkling Ontario wine of your choice.


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