Copycat Meredith Dairy Marinated Goat Cheese
This creamy marinated goat cheese is inspired by the cult-favorite jars from Meredith Dairy. Infused with extra virgin olive oil, garlic, lemon zest, and fresh herbs, it’s an easy, flavor-packed appetizer you’ll make on repeat.
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!
Nutrition Facts
Calories: 115kcalCarbohydrates: 1gProtein: 0.1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gSodium: 196mgPotassium: 13mgFiber: 0.2gSugar: 0.02gVitamin A: 44IUVitamin C: 1mgCalcium: 6mgIron: 0.2mg
Tried this recipe?Let us know how it was!