We love making fresh marinated goat fetta with fresh herbs and spices from the farm. It makes for a great before dinner treat or an extra inclusion onto a salad bowl with the oil acting as a ready made salad dressing. Our fetta is placed in a low salt brine which preserves the nutiness of the cheese and is made with our fresh farm milk.
Why not have a go at making some yourself!
340 gm – Fetta
1 t. Chilli flakes
1 t. Peppercorns
1 t. Oregano
2 x Garlic cloves pealed
A nice Olive Oil (We got ours from Rylestone Olive Press 1 hour from us on the way to Mudgee)
Sunflower oil (if storing in fridge or a while see note)
3 x Cloves for a Christmas flare
A sterilized jar
Cut the Fetta into cubes and lightly crush the garlic cloves with the flat of your knife. Then combine all the ingredients above into a jar with the Fetta. Finally pour the olive oil over the top until the cheese is completely covered. Place the lid on and leave in a warm part of the fridge for around 48 hours. There you have it home made marinated fetta!
Note: If you are storing it for a period use a blend the olive and sunflower oil. Mix one part olive oil and two parts sunflower oil. If you don’t do this the oil will start to solidify around the cheese due to the coldness of your fridge. If this happens just leave it out for a little while before serving.
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