Could Meredith Dairy Goat Cheese really be Australia’s first original cheese? Read on to learn about this hugely popular marinated cheese, and the farm where it is made.
Where is Meredith Dairy?
Located between Ballarat and Geelong, the small town of Meredith is home to one of Australia’s most famous dairies. Undoubtedly, Meredith Dairy is the largest farm of its kind in Australia.
At their sustainable farm, Sandy and Julie Cameron raise and milk both goats and sheep. And, of course, they make amazing cheese using only the freshest of milk.
Furthermore, they use the farm’s grain to feed the dairy animals, and the straw for bedding. In addition to this, they take sustainability to the next level by feeding cheese whey back to the cattle and use animal manure as fertiliser in the soil.
The story of Meredith Dairy
Actually, the couple both grew up on farms and had always wanted to be farmers. Coming from careers as a vet and an intensive care nurse, Sandy and Julie made a life-altering change. In 1991, they left their jobs to work full time on their farm in Meredith.
At the time, traditional farming was in turmoil and there was a lot of uncertainty with the price of wool and other commodities. In order to survive, the Camerons had to be innovative and stand out from the competition. Hence was born the idea of milking sheep and goats to make cheese and yoghurts.
The inspiration behind Meredith Dairy Goat Cheese
In fact, Sandy and Julie Cameron first came across this recipe in an Iranian desert village in 1972 when they were travelling the overland route to India.
Because Sandy felt unwell in the middle of the desert, they were dropped off in a doctor’s hut in a small village. After treating him, the doctor took them to show how the locals made a goat cheese similar to Persian Feta. Decades later, this provided the inspiration they needed when they started to make cheese back home.
How Meredith Dairy Goat Cheese is made
Without a doubt, it all begins with the freshest of goat’s milk from their own farm of course. When the milk is still warm, they add dry rennet paste and leave it to coagulate overnight.
By the morning, the curd has formed and can be transferred to a cheese cloth for draining. This allows the cheesemaker to separate the solids from the liquid whey.
After a few hours, they press the formed cheese to further drain moisture. At this stage, Sandy adds salt to preserve and dry the cheese. And garlic to stop mould formation. Finally, they cut the cheese into cubes and submerge them in olive oil to protect from air.
What Meredith Dairy Goat Cheese tastes like
Be prepared for a sensory explosion! This soft marinated goat cheese is beautifully presented in a glass jar. Even though the cubes of cheese are pristine white, the rich olive oil they are immersed in imparts a golden hue.
In your mouth, the tiny morsels of cheese feel velvety and creamy. The garlic, herbs and pepper in the marinade add a certain spiciness to the aroma of the cheese.
And, finally, Meredith Dairy Goat Cheese has a refreshing citrus tang and soft, spreadable texture
How to serve marinated Goat Cheese
This wondrous Australian goat cheese is delicious in salads, soups and sandwiches and on warm crusty bread.
Our recommendation here is to keep it simple. Serve on a baguette, with extra virgin olive oil and a dusting of dukkah!
If you’re into cooking with cheese, Meredith Dairy Goat Cheese is an excellent addition to your next omelette, pizza or even pasta dish.
