Homemade Marinated Goat Cheese Recipe with Herbs
There’s nothing better than this Marinated Goat Cheese Recipe! If you’ve ever scooped a soft, herb-infused bite from one of those coveted jars of marinated goat cheese, you know it’s something special. The creamy tang of fresh goat cheese meets the fruity spice of extra-virgin olive oil, infused with garlic, fresh herbs, and a hint of citrus peel—it’s the kind of easy appetizer that feels ultra-fancy but takes little time to make. With just a few simple ingredients and a glass jar, you can recreate this flavorful addition to your cheese plate, salads, or warm baguette slices at home!
This Meredith dairy copycat recipe is one of my favorite snacky summer apps! During the warmer months I like to serve different little bites to pick from. You can also use this recipe as well as my marinated mozzarella balls recipe to build an elevated cheese board! Both are fabulous served with my marinated olives and feta. And you can add something light and bright to your table with my arugula and orzo salad or my warm goat cheese salad! For another incredible appetizer, try my Cheesy Polenta Bites Recipe with Mushroom Topping!
Recipe Highlights: Marinated Goat Cheese
- Inspiration: This dish is inspired by the cult-favorite jars of marinated goat cheese from Meredith Dairy—an Australian brand that’s developed a serious following for their ultra-creamy, herb-infused cheese preserved in golden oil. It captures the Mediterranean tradition of preserving goat cheese in extra-virgin olive oil with fresh herbs, garlic, and citrus.
- Best Served For: This easy appetizer is perfect for dinner parties, holiday spreads, or cozy cheese-and-wine nights at home. It also makes a thoughtful hostess gift when packed in a glass jar.
- What Makes It Special: Unlike other goat cheese recipes, this one infuses flavor from every angle—fresh rosemary sprigs, lemon zest, garlic cloves, and a good amount of fruity olive oil that doubles as a dip or dressing. And the best part? It only takes about 15 minutes of hands-on time.
- The Oil Is Liquid Gold: Don’t toss the remaining olive oil—it’s full of flavor and can be used to roast vegetables, drizzle on pasta, or even upgrade your grilled cheese game.
Ingredients Notes
- Fresh goat cheese – Choose logs of goat cheese rather than pre-crumbled for the creamiest texture. Let it sit at room temperature for easier slicing.
- Extra-virgin olive oil – Go for a good-quality oil with a mild, fruity spice. No need for ultra-expensive olive oil, but avoid anything too bitter.
- Vegetable oil – Meredith Dairy blends in a neutral oil to keep the consistency light. A little olive oil is great, but adding a touch of vegetable oil helps mimic that signature flavor.
- Garlic cloves – Thinly sliced for maximum infusion. Letting them warm slightly in the oil releases a mellow, savory depth.
- Fresh rosemary sprigs – Adds an earthy, piney aroma that pairs beautifully with tangy goat cheese.
- Thyme leaves – Fresh thyme adds almost a floral note to the goat cheese.
- Black peppercorns – Left whole for a gentle heat without overpowering the cheese.
- Red pepper flakes – Just a pinch brings warmth to the oil without overwhelming the delicate cheese.
- Lemon zest – A bright, citrusy note that makes the whole thing pop. Use a microplane for the cleanest slices.
- Kosher salt – Enhances every flavor in the jar. Flaky sea salt also works well.
- Bay leaf – A subtle but flavorful addition that gives the oil a little extra complexity.
Suggested Ingredient Substitutions and Additions
- Feta cheese – If you can’t find fresh goat cheese, a block of feta cheese is a great idea.
- Sun-dried tomatoes – Instead of citrus peel, add a few finely chopped sun-dried tomatoes for a little fancier twist.
- Star anise – Swap the bay leaf for star anise if you want a subtle, unexpected warm spice.
- Fresh chili – For more heat, replace chili flakes with slices of fresh chili.
- Whatever you have – Use whichever herbs you like and have on hand! You can use mint, fresh dill, chives, fennel seeds, or even fresh basil if you’d like! The possibilities are endless!
- Pink peppercorns – Adds a floral, peppery note and a festive color to your jars of marinated goat cheese.
- Orange zest – A little bit of orange zest brings a slightly sweeter citrus element to balance the tangy goat cheese.
- Fennel seed – A great addition if you love a touch of anise-like warmth in the oil.
- Crispy shallots – Stir in crispy shallots for a delicious recipe twist with a little crunch.
How to Make Marinated Goat Cheese
- Form the goat cheese – Roll fresh goat cheese into 1-inch balls or slice it into rounds. If it’s too soft, chill it for 15-20 minutes first.
2.Prepare the infused oil – In a small saucepan over low heat, warm the extra virgin olive oil, vegetable oil, garlic cloves, fresh rosemary, thyme, black peppercorns, red pepper flakes, lemon zest, kosher salt, and bay leaf. Do not simmer—just warm it enough to release the flavors.
3. Marinate the cheese – Place the goat cheese slices or balls in a shallow dish or glass jars. Pour the warm oil mixture over, making sure everything is submerged.
4. Let it rest – Cover and refrigerate for at least 24 hours (5-7 days is even better).
Serve – Let the cheese come to room temperature before serving for the best spreadable consistency.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Copycat Meredith Dairy Marinated Goat Cheese
Equipment
- Small saucepan
- Glass jar or shallow dish with lid
- cutting board
- paring knife
- Microplane or zester
- Optional: cheese wire or dental floss
Ingredients
- 8 ounces fresh goat cheese
- 1 cup extra virgin olive oil
- 1/4 cup vegetable oil
- 2 garlic cloves thinly sliced
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1 bay leaf
Instructions
- Roll the fresh goat cheese into 1-inch balls or slice the log into rounds. If the cheese is very soft, chill it for 15–20 minutes to make it easier to work with.
- In a small saucepan over low heat, combine the extra virgin olive oil, vegetable oil, garlic cloves, rosemary, thyme, black peppercorns, red pepper flakes, lemon zest, kosher salt, and bay leaf. Warm gently for 3–5 minutes, just until fragrant—do not let it simmer.
- Place the goat cheese in a single layer in a glass jar or shallow dish. Pour the warm oil mixture over the cheese, ensuring it is fully submerged.
- Cover and refrigerate for at least 24 hours, preferably up to 3 days. The longer it sits, the more flavorful it becomes.
- Bring to room temperature before serving to allow the cheese to reach its ideal spreadable consistency.
Notes
Expert Tips from My Kitchen
- Slice with care – Use dental floss or a cheese wire for perfect slices without smashing the cheese.
- Don’t overheat the oil – Too much heat can turn the garlic bitter, so keep it low and slow.
- Store in recyclable jars – Glass jars are best for preserving flavors and keeping everything fresh.
- Use enough olive oil – The cheese should always be submerged to prevent drying out.
Serving Suggestions
- Wine pairing – A crisp Sauvignon Blanc or a lightly chilled rosé complements the tangy goat cheese beautifully.
- Drizzle on pasta – Toss with warm pasta and a spoonful of the golden oil for an easy appetizer-turned-dinner.
- Spread on warm baguette – Pair with honey or fig jam for a sweet version of this wonderful appetizer.
- Part of a sandwich – Add to a roasted vegetable sandwich with sun-dried tomatoes and arugula.
- On a cheese plate – Serve with crackers, olives, and slices of baguette for the ultimate cheese plate centerpiece.
Storage Instructions
- Refrigeration – Keep stored in a sealed glass jar in the fridge for up to 5-7 days.
- Make sure it’s submerged – Always keep the goat cheese covered in oil to maintain freshness.
- Bring to room temperature – For the best texture, let it sit out for 15-20 minutes before serving.
- Reuse the remaining olive oil – Drizzle over salads, use for dipping bread, or cook with it—it’s too good to waste!