Margaret Peters-Morris and her team produces the Figaro cheese, made in the tradition of Chaource cheese from the Champagne region of France. It is a soft surface-ripened, lactic cows' milk cheese.
The Figaro differentiates itself by its mild milky and fresh taste when the cheese is young but that becomes more intense when aged to 6 weeks, its very delicate texture that is more typical of a goat cheese but here achieved with cow's milk and its very unique rind that combines appearance of both ripening moulds and yeasts.
Aged 3 weeks, shelf life 8 weeks.
Available in approximate 150 grams individual units, packed in transparent sealable cups.