I'm savoring the flavors of Spring. For me, that is an oil-marinated fresh goat's cheese. It's an infusion that marries the inherent tangyness of goat's cheese with a melange of herbs and seasonings. The flavors are bright and zesty and awaken the palate.Â
I love to slather it on a craggy piece of bread, absorbing all the nooks and crannies, plop it atop warm pasta with roasted squash, or dare I admit, enjoy it right out of the jar!
 Don't forget to save the oil. It's great for dunking with just about anything, and delicious drizzled on a salad.Â
Here are a few of my faves:
My mouth is watering thinking of this balanced mouth-puckering product. The cheese is swimming in a lemon-infused extra virgin olive oil blend and has a hint of Urfa chili that is mild, smokey, and lends just the right touch with the citrusy flavor.Â
Made in Meredith, Victoria, Australia. This marinated Feta is made with goat's and sheep's milk and is one of the few Farmstead-marinated cheeses in the market, where the milk collection and cheesemaking are done on the same premise.
The extra virgin olive oil is scented with garlic with spices, thyme and peppercorns.Â
This Black Truffle goat cheese is packaged in an air-tight bucket that is undeniably adorable and perfect for serving right out of its vessel. This cheese is a delicate balance with this quality Sonoma goat cheese. Its alluring aroma and umami flavor are pronounced, not overpowering, making it easy to devour.Â