What’s on Molly’s Menu? It depends on what’s in season, what looks and smells good at the market, and what inspires the Chef daily. Inspiration can come from the weather, an enticing bottle of wine that begs to be paired accordingly, a meal at a local restaurant, or a culinary trip across the world. Food is the medium and the canvas can be expansive or simple, so long as the flavors, textures and temperatures harmonize in a way that charms the palate. Reviving the art of cooking in your home means reconnecting with the food you eat, understanding how to distinguish the best ingredients, and learning a few fundamental techniques that can be applied to many recipes. Why be a spectator when you can immerse yourself in one of the most integral and pleasurable aspects of life?
Labeled as “marinated feta”, this supple Australian creation is best described as velvety cubes of goat cheese anointed with an herb-infused extra virgin olive oil. It is produced by Meredith Dairy, a family run farm in Meredith, Victoria that has received numerous awards for its sheep and goat’s milk cheese and yogurt.
I stumbled upon this cheese a year or so ago when I was shopping for Greek salad essentials and decided to try a new variety of feta. Momentarily put off by the steep price tag (about $11.00 for a small 7 oz tin) I was intrigued by its Australian origins and the bath of olive oil the cheese sat nestled in.
After breaking a few pieces into my salad I quickly realized I was not handling the dry, crumbly form of feta from Greece or Bulgaria, but something more akin in texture to a young goat’s cheese. One bite, and a creamy lusciousness coated my tongue, further confirming my suspicion that this was no ordinary cheese. With a mild flavor that only hints at its goat’s milk composition, and an enrobing of olive oil that does nothing but enhance its richness, Meredith Dairy marinated feta became the star of the show in an otherwise ho-hum Greek salad.
While an easy way to elevate a simple compilation of ingredients, this goat’s cheese can be best appreciated just spread across a piece of crusty bread. However you choose to enjoy it, be forewarned that it is luxury in every sense of the word. You can rationalize the expense, as I do, knowing that its olive oil marinade extends its shelf life considerably. There is no risk of this lavish ingredient spoiling anytime soon. Of course that’s assuming the unlikely scenario that it is around long enough to pose a problem.
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I was looking for this the other day. i dont usually post in forums but i wanted to say thank you!
I live in Victoria Australia where this fabulous cheese is more readily available. It is a staple in our fridge, and we all love it (my husband and I have five children.) Fantastic on its own with good quality crusty bread, it also enhances almost anything you put with it. (Haven’t tried it with chocolate though; this pairing may well be an exception
)Try it as an alternative to parmesan over a vegetarian tomato-based pasta dish, or with olive tapenade, proscuitto, sun dried tomatoes and fresh basil on a crisp pizza base. It is a fantastic substitute for the buffalo mozzarella Jamie Oliver suggests for his awesome “Sexy Salad” – try this salad when figs are in season, you won’t be disappointed! A great vegetable side dish with lamb is chargrilled zucchini (quartered lengthways before cooking) served with a very light balsamic dressing and some of the cheese crumbled over the top. YUM YUM.
Why am I just hearing of this cheese? My God, it sounds amazing! You have provided all the rationalization I need for the $11 tag. Where do you usually purchase it from?
Tiffany,
You can find it at Wegman’s and at some Whole Foods. It can also be ordered online from Gourmet Library. When Whole Foods does have it, I usually stock up (a benefit of its long shelf life) because they only carry it sporadically.
Molly