Recipe: whipped Meredith Dairy goat cheese with caramelised garlic and Irrewarra Sourdough

This month, we’re excited to partner with the fantastic team at Meredith Dairy for another extra delicious recipe.

You might remember the Mushroom and Marinated Goat Cheese Toastie they shared to celebrate International Sourdough Day, which we included in our blog dedicated to the humble (and not so humble!) toasted sandwich. If you haven’t tried this yet, it’s the ultimate indulgent (and vegetarian!) treat, guaranteed to brighten any lunchtime.

It’s no secret that the subtle tang of goat cheese pairs wonderfully with fresh, crusty sourdough. Add caramelised garlic and a drizzle of local olive oil – now that’s a winning combination! Plus if you roast the garlic ahead of time, this crowd-pleasing entertainer comes together in less than 10 minutes.

We’ve chosen a fresh Baguette á l’ancienne here (available in plain, mixed seed and sesame seed varieties), but this versatile dip is great served with any crusty bread.

Whipped Goat Cheese with Caramelised Garlic and Irrewarra Sourdough

Serves 4

Here’s what you’ll need:

- 1 whole garlic
- 300g of Meredith Dairy Original Fresh Goat Cheese (2 x 150g packs), at room temperature
- 100ml cream
- 1 tsp fresh thyme leaves (or herbs of your choice)
- 3 tbsp olive oil
- Salt and pepper
- Irrewarra Baguette á l’ancienne, to serve


1. Preheat your oven to 200°C.

2. Cut the top of the garlic bulb off, exposing the tops of the cloves. Drizzle 1 tbsp of olive oil on top of the garlic bulb, pushing it into the cloves. Place it top side up in the oven for around 30 minutes, or until the bulb is golden brown. Let the garlic cool down. You can roast the garlic earlier too, and store in the fridge. 

3. Squeeze the softened and caramelised garlic out of the bulb into a food processor or a blender.

4. Add room temperature goat cheese, cream, thyme, 1 tbsp of the olive oil and a pinch of salt and pepper and blitz together.

5. Serve with a drizzle of the remaining olive oil and thyme sprinkled on top, with a fresh Irrewarra Baguette á l’ancienne.

To discover more about our friends at Meredith Dairy, click here.

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