Yes, this Australian, pasteurized, vegetarian sheep and goat's milk cheese is creamy and spreadable but that's just how it starts. The makers marinate freshly-made cubes in a blend of extra virgin olive oil, black peppercorns, garlic and herbs and magically manage to keep the milk flavors for an amazing marriage. Try it with
roasted or raw vegetables, salads (you can repurpose the marinade for a great dressing with a bit of lemon), on a warm baguette or with your favorite antipasto combinations. It will love to be accompanied with a crisp white or rose.