Australian marinated feta balancing bright sheep and goat milk with herbaceous oil.
Australian sheep and goat milk feta cubed in olive oil with garlic, thyme, rosemary, and peppercorns. Soft, bright, lactic. Order online.
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Meredith Dairy's marinated feta comes out of Meredith, a small town in Victoria, Australia, where the Cameron family has been making sheep and goat milk cheeses on their farm since the early 1990s. The curd is a blend of sheep and goat milk, cubed and submerged in extra virgin olive oil with garlic, whole peppercorns, thyme, and rosemary.
The texture is soft and creamy, the cubes giving way under a fork and almost melting once they hit the tongue. On the palate it leads with a bright lactic tang, that clean sheep and goat milk freshness that reads almost yogurty, and then the marinade pulls through with a quiet herbal lift and a gentle peppery note on the back end. The oil itself becomes part of the cheese, picking up the curd over time.
This is one of the most recognizable marinated fetas in the world for a reason. The balance between the milk and the marinade is right in the sweet spot, neither side overwhelming the other, and the cubes hold their shape long enough to land on a piece of bread or a fork of salad without falling apart.
Soft and creamy, the cubes break apart easily with a fork and almost melt across the tongue, the olive oil marinade adding a slick richness over the curd.
Gentle and bright, the sheep and goat milk lead with a clean lactic tang, then the garlic, peppercorn, and herb marinade carries through without ever turning sharp.
A mid-length finish that lingers on the herbs and the oil more than the cheese itself, with a soft salty pull that fades cleanly after about fifteen seconds.
Very milky and fresh, with a yogurty tang on the front of the tongue that reads as both sheep cream and goat brightness at once.
Not a nutty cheese, the fresh curd and herb marinade keep the flavor in the lactic and vegetal register.
A light vegetal lift from the rosemary, thyme, and garlic in the oil, more herbal than mushroomy.
A quiet peppery note from the whole peppercorns in the marinade, present but never hot.
None rind
Marinated Feta stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Crisp, high-acid wines cut the oil and lift the lactic tang of the sheep and goat blend, and a dry rosé picks up the herbs in the marinade.
The marinade does most of the work, so pair with raw vegetables and bread that can carry the oil, or fresh fruit that contrasts the salty lactic curd.
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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.
Carefully packaged and shipped from our Beverly Hills shop.
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