Warning: This cheese is addictive. Made on an Australian farm blending tangy goat and rich sheep milks, these fresh cubes of cheese are marinated in garlic-infused olive oil, sprigs of thyme and black peppercorns. The melt-in-the-mouth texture has a smoother, less-salty flavor than feta with creamy, lemon, herbal notes balanced with the zesty-velvety combo of milks. Try it tossed with warm pasta, in an omelet, atop a salad, vegetables, pizza or simply slathered on a crusty, warm baguette. As a bonus, the reserve oil makes a fabulous vinaigrette.