For the Bacon: Fry the bacon in a hot skillet. Place on a paper towel to soak up excess fat. For the Apple-Fig Mustard Chutney: 1. In a small saucepan, heat 1 tbs. of butter. Add chopped garlic. Cook at medium-high heat for 2 minutes. 2. Add 4 oz. apple cider beer, Dijon mustard, 2 tbs. grated ginger root, 1/2. c. diced apples, and figs. Stir. 3. Add the corn starch. Stir. Bring the mixture to a boil. Simmer for 10 minutes to thicken. For the Sharp Cheddar Sauce: In a small bowl, add the cubed Rumiano Sharp Cheddar. Also, add 1/2 c. of Heavy Whipping Cream. Microwave for 2 minutes until all cheese is melted; stir every 45 seconds. To assemble the grilled cheese: In a large pan over medium-high heat, melt 2 tbs. of Rumiano butter. Add all of the slices of bread - coat both sides of the bread slices with the butter. For the bottom slices only, add 1 slice of Rumiano's Fontina Cheese. Toast until the cheese is melted. On the bottom slices of bread, add fresh chives and crispy bacon. Layer with thinly-sliced apples. Use one of each type of apple if available. This provides great color and flavor to your grilled cheese. Top with the Sharp Cheddar Cheese sauce. Add the Apple-Fig Mustard Chutney and the top slice of toast.
My name is Adrienne, also known as Ginger Goldmine. I am an avid gold prospector with a knack for cooking gourmet meals in the outdoors. After a long hard day of mining on the river, nothing is better than baking up some cheddar drop biscuits in a dutch oven. I've cooked in many different situations and environments... some very pristine and some nearly impossible. From smoking freshly-caught Wild King Salmon on the Alaskan Shoreline to making breakfast burritos on the engine of my Jetta. How I found out about Rumiano Cheese? During my honeymoon in Northern California, my husband and I stopped by the local grocer for some cheese and wine. This is when we stumbled upon my favorite: Smoked Mozzarella! It is the perfect topper for my daily scrambled eggs and takes a lasagna to the next level!