2 teaspoons vegetable oil
1 1/2 cups fermented yeast
1/8 cup water
2 teaspoons black pepper
2 egg whites
1 cup red wine orange juice
1 1/4 cups water
1 tablespoon vegetable oil
1 tablespoon white vinegar
1/4 teaspoon salt
1 1/4 teaspoons ground black pepper
2 tablespoons orange maraschino cherry chunks
1/4 cup red wine grape juice
Heat 1/4 cup vegetable oil in medium saucepan over medium-low heat. Stir in the yeast, water, black pepper, egg whites and red wine orange juice. Let stand for 5 minutes. Add grape juice, brown sugar, lemon zest and orange maraschino cherries. Bring to a boil and reduce heat to low. Return mixture to a medium heat, then add white vinegar and salt to cover. Let stand at room temperature for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Divide a large soup vessel into 8 portions to fit inside each half of a casserole dish. Place each dish onto a large baking sheet and spread marinated cheese and spread the liquid over both halves; if desired, sprinkle melted maraschino and orange maraschino pellets over the top of each dish.
Roast casserole in preheated oven for 24 to 36 hours, or until bubbly as indicated by a dark brown streak.
Spread remaining 1/4 cup of marinated cheese over casserole and bake at 350 degrees F (175 degrees C) for 50 minutes.
In light microwave-safe bowl, combine red wine orange juice with reserved grape juice. Remove from heat; serve hot.