Binnorie Dairy Marinated Goat Fetta

Fresh (Marinated Fetta-style)
Goat's milk
Hunter Valley
300g jars & 1.5kg buckets
www.binnorie.com.au

This goat's milk version of Binnorie Dairy's flagship Marinated Fetta is an excellent example of the "Persian Fetta" style - creamy and spreadable, rather than firm and 'slice-able' like traditional Greek Feta*.

Binnorie Dairy
Marinated Goat Fetta

Made from locally-sourced goat's milk, large chunks of the cheese are marinated in Binnorie's blend of canola & olive oils with fresh herbs. The thing I like most about it is the balance of flavouring, just the right amount of pepper, fresh thyme and not too much garlic! So many cheeses of this style have overpowering flavours, where you just end up with a mouthful of whole black peppercorns or raw garlic. But cheesemaker Simon Gough knows how to best use the oil and herbs to complement the delicious flavour of the goat's cheese.

Here's one of my favourite ways to use it: Chop some pumpkin and toss in a baking pan with some macadamia nuts and fresh rosemary or thyme, drizzle with some of the marinating oil and bake in a hot oven for about 30 minutes. Boil some pasta and toss the cooked pumpkin through, then top with the fetta. The delicious combination of sweet pumpkin, creamy cheese and crunchy macadamias is hard to beat.

Of course, you can also just enjoy it on crusty bread or crackers - Morpeth Sourdough Crisps are my preferred choice - remembering to soak up as much of the delicious marinade as possible.

*For more on Fetta vs Feta, see my previous post on Small Cow 'Fettice'