The cheeses are set for Oryana’s 2025 Cheese Madness Bracket, and the competition heats up on March 15th! Join us at Oryana West on March 8th to sample all sixteen cheeses and fill out your bracket with your top picks. Starting March 15th,
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Beecher’s Jerk Spice Cheese combines the rich, nutty profile of their classic cheese with the bold, earthy flavors of Jamaican jerk seasoning. This versatile cheese adds a spicy twist to various dishes. Here are some delectable recipes and serving suggestions
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A rich and creamy Swiss-style fondue, perfect for sharing! Servings: 4-6Time: 25 minutes Ingredients: 1 garlic clove, halved 1 cup dry white wine (such as Sauvignon Blanc or Grüner Veltliner) 1 tablespoon lemon juice 8 oz Gruyère cheese, grated 8
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This tart makes a great appetizer or a light lunch with a side salad. The sweet nuttiness of the Ewephoria Sheep Gouda pairs beautifully with the buttery crust and herb-roasted potatoes! Ingredients: 1 sheet of puff pastry, thawed 2 medium
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Baked Fontal with Hot Honey Ingredients: 8 ounces (225g) Cello Rubbed Fontal Tuscan cheese 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1/4 teaspoon freshly ground black pepper
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Experience a zesty twist on the classic Welsh rarebit by using Red Dragon cheese, a Welsh cheddar infused with wholegrain mustard seeds and ale. This flavorful combination elevates the traditional dish, offering a rich and tangy taste perfect for a
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Hot, crispy, and easy to make, these potato skins will disappear in a flash.
Fresh pico de gallo (salsa) is easy to make and superior to canned salsa. Omit the jalapeno if you don’t like your salsa spicy.
This recipe comes from Pete Peterson, owner of the famed Tapawingo restaurant in Ellsworth. The establishment may be closed but Pete’s fabulous recipes live on.
When you have zucchini coming at you faster than you can say “Summer is halfway over!” then you must make this healthy, delicious snack.
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