Meredith Dairy Marinated Feta, 11.3 Oz

This goat cheese is absolutely incredible — worth every penny! The texture is creamy and spreadable, almost like butter, and it melts in your mouth. The marinade of olive oil, black pepper and herbs adds amazing flavor without overpowering the cheese itself. I’ve used it on everything from toast and salads to pasta and roasted veggies. It instantly elevates any dish. Even just spreading it on crackers makes for a delicious snack or appetizer. The jar it comes in keeps it fresh and makes it feel extra special. If you’re a fan of goat cheese or just want something next-level for your cheese board, this is a must-try!

This stuff is addictive

Beware, this is crack cheese. If you open a jar of this for a dinner party, it will be annihilated. Also, be prepared to answer questions about where to get it. The key ingredients here are high quality goat and sheep cheese, olive oil, thyme, and a hint of garlic. The cheese is very soft and easy to spread. I strongly recommend having a spoon handy to spoon some of the olive oil out onto the spreaded cheese.

This is great over pasta, on toast with a fried egg (not even joking!), salads as a dressing, as part of a charcuterie board, broiled on garlic sourdough… straight up out of the jar with a spoon!

This delicious soft cheese is marinated in quality olive oil is perfect for hors d'oevres, adding into your scrambled eggs, or a salad, or just smearing it onto a warm French baguette. I am lactose intolerant and this is okay on my belly! Beyond yummy!

This is my go-to feta cheese. It is great with salad, toast, crackers, fruit and eggs. It's packed in delicately oregano infused olive oil. I use the olive oil when I put this on salad or cook eggs. Hope everyone enjoys this.

This blend of goat and sheep milk results in a velvety texture and smooth flavor that creates an exquisite cheese experience. With just a hint of gaminess, the flavor takes you beyond feta and brie. Best when allowed temper outside of the fridge for a few minutes and gingerly placed on a plain cracker/mini-rice cake, or, separated cold and allowed to soften onto baby greens. It can be mixed with some of the olive oil it is packed in and drizzled over cooked, lightly steamed or raw vegetables. It is great as a dip for asparagus tips, micro-lettuces, or cucumber spears, but not for chips (please). Mini-loaf, baguette, or along, there are so many possibilities and only one jar . . .

So simple and yummy. It pairs well with almost anything. It’s just way too expensive.