Figaro, Figaro, Fi-ga-ro!

Even if you are not a fan of opera, I don't think that there is a Boomer alive who doesn't remember Bugs Bunny's rendition of "Figaro" and who's toes automatically start tapping, hands start conducting and voices start singing "Figaro, Figaro, F-i-g-a-r-o.....".  What would you say if I told you that there was a cheese out there that would produce the same reaction?  And it's called (are you ready?), Figaro!
Figaro is a fresh cheese from one of our fabulous artisanal cheese makers here in Ontario, Glengarry Fine Cheese.  Margaret Morris, master cheesemaker at Glengarry has this to say about this piece of decadence, "At two to three weeks old, the cheese will be mild and milky with a fresh, mushroomy taste 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 golden colour." My comment here would be if it lasts that long! This luscious, velvety cheese is a fresh cheese with only a small amount of culture used in it and no rennet added so the flavours of the cheese really reflect the original milk used to produce it and that means to you and me that the type of grasses that the cattle are grazing on affects the flavour of the cheese. In the springtime, you might taste more honey notes to the cheese from the red clover blossoms and later in the fall when the first frost hits, there might be a stronger flavour with hints of asparagus and leek.

Figaro is what is termed a "moule a la louche" or hand-ladled cheese. You might have seen this term used on a traditionally made camembert and in cheese-maker's terms it means that the curds are hand-ladled and not pressed to retain the natural texture and taste. Once formed, the Figaro is allowed to drain over a 24 hour period of time. When unmolded, it is salted and aged to develop the bloom. Margaret's experience with this technique was learned from a small producer of the AOC cheese, Chaource in France's champagne region.

For serving, try Figaro on your morning croissant with a bit of apricot or peach jam or come into "C'est Cheese Please!" on a Saturday morning for the fabulous Montreal-style wood fire oven bagels (.80 each) and try it with some nice smoked salmon and capers! Or maybe indulge in a bottle of champagne and enjoy Figaro with a little bubbly either way, you'll be singing Figaro, Figaro, F-I-G-A-R-O!!!!

By the way, if you would like to hear a wonderful rendition of "Largo Al Factotum" as you are enjoying your cheese, follow this link:

http://www.youtube.com/watch?v=Yf4c8uREO3U

Bon Appetit!