Soft marinated cubes of Australian sheep and goat in herb-infused oil.
Creamy sheep and goat cheese from Victoria, Australia, cubed and marinated in olive oil with garlic, peppercorns, and herbs. Order online.
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Meredith Dairy's marinated sheep and goat cheese comes from the town of Meredith in Victoria, Australia, where the Cameron family has been milking their flocks for decades. It can't legally be called feta thanks to PDO rules, but the recipe sits right in that fresh, lactic, brine-cured neighborhood.
The cheese is cubed and submerged in Australian extra virgin olive oil with garlic, whole peppercorns, rosemary, and thyme. The paste is soft, creamy, and spreadable, with a bright yogurty tang from the sheep and goat blend that reads cleaner and milder than a traditional Greek feta. Every cube comes out of the jar glossy with infused oil, so the cheese arrives already dressed, herbs and pepper warmth threading through the lactic finish.
This is one of those jars that quietly takes over the fridge. Spread it on warm bread, fold it through pasta, spoon it over roasted vegetables, and pour the leftover oil into a salad dressing once the cheese is gone. Nothing goes to waste.
Soft, creamy, and spreadable, broken into cubes that hold their shape in the oil but melt across the tongue.
Gentle and bright, with the lactic tang of sheep and goat milk leading and the marinade herbs threading through every bite.
The garlic, peppercorn, and herb-infused olive oil carries the finish for a good fifteen seconds past the cheese itself.
Fresh and milky front-to-back, a clean yogurty tang from the sheep and goat blend without any barnyard.
Not a nutty cheese, this is fresh and unaged so there is none of the browned-butter character you get from aged sheep cheeses.
A quiet herbal, garden-floor note from the rosemary, thyme, and garlic in the marinade rather than the cheese itself.
A soft peppercorn warmth from the marinade on the back end, more aromatic than hot.
None rind
Marinated Sheep and Goat Cheese stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bright, high-acid whites and sparkling wines lift the lactic tang and cut the olive oil richness.
The cheese already brings its own dressing in the jar, so anything that benefits from herb-infused oil belongs on the plate with it.
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Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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“Single-farm sheep and goat milk from their own pasture-raised herds, made into fresh lactic cheese on the same site it's milked — provenance and freshness over scale.”
Fresh lactic-set sheep and goat curd cubed and submerged in Australian extra virgin olive oil with garlic, thyme, oregano, and peppercorns.
Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
