Yarra Valley Dairy Marinated Fresh Cheese

Yarra Valley Dairy Marinated Fresh Cheese – A fresh, buttery cow’s milk cheese marinated in thyme, bay leaves, garlic and peppercorns.

Shelf life: bb_3_month

Ships From: Isle of Man

Sold By : Yarra Valley Dairy


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First created on our farm in Victoria’s Yarra Valley in 1994, our Marinated Fresh cheese is a luxurious, creamy lactic style cheese with a perfectly balanced salty tang and lush buttery finish. Made from the freshest local Victorian milk, all of our cheeses are handcrafted with minimal intervention, no preservatives and made using traditional cheesemaking techniques.

Championed by chefs, deli’s, fromageries and home cooks throughout Australia our marinated cheese is the perfect cheese for cheeseboards, salads, pizza, pasta or the way many of us in Aus indulge – straight from the jar with a spoon.

Yarra Valley Dairy Marinated Fresh Cheese is Australia’s most celebrated and awarded marinated cheese, winning  ‘Best in World – Marinated Feta – London 2011 World Cheese awards.

Profile: A Fresh Cow’s milk cheese marinated in thyme, bay leaves,
garlic, peppercorns
Taste: salty, garlic herb flavours with a buttery finish
Texture: smooth and creamy


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Yarra Valley Dairy is part of the property known as “Hubertswood” owned by the Mooney Family.

Named after one of the early settlers and vignerons, Hubert de Castella, the property is now used for producing our fine quality farmhouse cheeses in what is known as one of the premium wine and dairy regions of Australia.

The region in which “Hubertswood” is situated has a long and well established history of dairying. When early settlers came to the area a cheese factory and buttery was established, supplying the area with fresh local produce.

The neighbouring farms still produce fine quality, rich milk which is used to produce the exceptional cheeses at the Yarra Valley Dairy.

Wine and cheese are natural partners and in the Yarra Valley region they are brought together by the many local wineries and the Yarra Valley Dairy through the varied skills and personalities of the dairy farmers and viticulturalists, cheesemakers and winemakers.