What more can be said about this classic Australian marinated cheese? In the market for more than 20 years now, Meredith Diary originally worked with cheese doyen Richard Thomas to come up with a marinated recipe. This has continued to be refined over time to ensure the right balance of flavours.
The chevre is made from the current day’s milk and so avoids any risk of attracting the ‘goaty’ flavour that can exist in lower quality or less cared for milk. This results in a super creamy texture and sets the cheese up perfectly to be enhanced by the addition of the Extra Virgin / Canola Oil blend, garlic and selected herbs.