MyTastr

Best marinated cheese in oil, according to chefs

One pick, tied to named tasters and public sources — from Laila Ibrahim, Madeline Sperling and Janet Fletcher. Recommendations come from seriouseats.com, foodandwine.com and janetfletcher.com.

Dairy & Cold · The ranking

  1. 1
    Top pick

    Meredith Dairy Marinated Sheep & Goat Cheese

    Chosen by
    Also chosen by
    Soft, goat-led cubes in olive oil with garlic, thyme and peppercorns, from an Australian farmstead dairy near Melbourne (the US jar adds sheep’s milk for creaminess). Ibrahim, who cooked professionally for years, calls it one of her favorite grocery-store finds: “sumptuous, fiercely tangy, and herb-laced,” and the oil is worth drizzling on everything. Sperling: “an incredibly creamy blend of sheep and goat milk.” Cheese author Janet Fletcher, usually lukewarm on marinated cheese, says “this Australian creamery nails it.”
    Where to buy · meredithdairy.com ↗Instacart ↗Source: seriouseats.com ↗

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Questions, answered

What is the best marinated cheese in oil, according to chefs?
MyTastr’s top pick is Meredith Dairy Marinated Sheep & Goat Cheese, chosen by Laila Ibrahim (chef, Serious Eats); Madeline Sperling (Zou Zou’s, NYC). Soft, goat-led cubes in olive oil with garlic, thyme and peppercorns, from an Australian farmstead dairy near Melbourne (the US jar adds sheep’s milk for creaminess). Ibrahim, who cooked professionally for years, calls it one of her favorite grocery-store finds: “sumptuous, fiercely tangy, and herb-laced,” and the oil is worth drizzling on everything. Sperling: “an incredibly creamy blend of sheep and goat milk.” Cheese author Janet Fletcher, usually lukewarm on marinated cheese, says “this Australian creamery nails it.” Source: seriouseats.com ↗
Why is there only one pick for marinated cheese in oil?
Meredith Dairy Marinated Sheep & Goat Cheese is a rare one-pick exception: no second brand sold nationally has an unpaid backer strong enough to rank yet. Regional, single-chain and weaker national brands were checked and left off until one clears the bar.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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