Meredith Dairy Marinated Feta 11 oz
A common first reaction to eating Meredith Dairy Marinated Feta is, "Oh, this is really good”and then, a few moments later: "Wait, wow. This is incredible." It is beloved by both connoisseurs and casual snackers alike, the kind of cheese that you want to eat a bunch of, and then a bunch more. It's easy to understand why this is. Meredith Dairy does everything "from milk to make" right there on their Australian farm, fifty miles west of Melbourne. By the early afternoon, the morning's milk has already been turned into cheese, and it is then cubed and bathed in premium olive oil alongside sprigs of herbs and spices. This results in a cheese that is both ultra-fresh and super flavorful, with a creamy, garlicky, righteously herbaceous tang.
Just the Facts
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.
Sparkling WineChampagne, Cava, Prosecco, anything with bubbles!
Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.
Night Cheese: a Class and an Explanation feat. Carey Polis of Bon Appetit
Recently, we were approached with the suggestion of a type of cheese we’d never heard of before: Night Cheese. No, it doesn’t come from an obscure Vermont farm where the goats are only milked at beneath the moonlight, nor is it cheese that’s black as the midnight sky (although we do sell such cheeses, like …
Recipe: Mediterranean Chickpea and Couscous Bowl with Yogurt Dressing
All through the season, we’re featuring Winter White cheeses—those wedges, wheels, and blocks that are bright as snow and keep you cozy in the cold. To celebrate these cheeses, we are sharing some of our private recipes, prepared by Murray’s head chef David Elkins. This week’s spotlight is a grain bowl from the new Made …