Cheese - Ohio Farm Bureau

Moncaito Frittata

Preheat oven to 350 degrees. Heat tablespoon of olive oil in a cast iron skillet (ours was a 10-inch) over…

Pumpkin Fondue

Forget the fondue pot. This fondue bakes right in the pumpkin.

Grilled Cheese on Rye

Traditional grilled cheese is simple and uncomplicated but use something like the nutty, intensely flavored, aged Walhonding from Kokoborrego and watch this sandwich go from humble to heavenly.

Roasted Beet Salad with Goat Cheese

Delicious and sweet, roasted beets and creamy, tangy goat cheese buddy up in this simple yet satisfying salad. The salty pistachios add a nice crunch and burst of flavor.

Mackenzie Creamery’s Baby Buche is a semi-aged goat’s milk cheese, typically ripened for 5 to 10 weeks, getting softer, sharper and more intensely flavored with time and the highlight of this easy to make appetizer.

Kale Pesto

Earthy, green, nutritious and economical, kale is the new kid on an old block and its versatility is amazing, as you’ll find out with a batch or two of this pesto.