October! The month of so many wonderful things.
At the risk of being this girl, though…
…I’ll spare you from talking about them. But I will tell you that it’s non-GMO month! If you aren’t familiar with GMOs (genetically modified organisms, or Frankenfoods if you like more colorful language), you can find out more at the official non-GMO month website, or at the non-GMO project. It’s certainly a controversial issue, and will be a debate for many years to come. No matter what you decide though, the more educated voices there are in the conversation, the better. Let’s have some grilled cheese and talk about important issues facing our food supply today; how about it?
Rumiano Cheese contacted me about hosting a cheese giveaway for non-GMO month, and I couldn’t say yes quickly enough. I was already a fan–they are the world’s first cheesemaker certified by the non-GMO project and, equally importantly, they make fantastic cheese. For evidence, look no further than that beast of a grilled cheese sandwich, oozing with their Habanero Jack.
It’s savory, sumptuous, spicy, melty AND free of genetic shenanigans.
I actually visited Rumiano’s HQ in Crescent City, way way north on the California coast, last year. Small world, no? Anyway, just look at this place. Tell me you don’t want to move here and spend your days beach-bumming, hanging out with sea lions, crabbing and eating fine local cheese.
It’s no wonder such lovely cheese comes from there. Thanks to the fine folks of Rumiano, I can hook you up with some–FIVE free cheeses, to be exact. Rumiano’s catalog ranges from your traditional cheddar, mozzarella, and colby to aged dry jack (a personal favorite) to all kinds of flavored, smoked creations. (Lavender jack, anyone?) All are natural and free of hormones and GMOs, and the company is committed to sustainability efforts to boot (swoon, I know). Anyhow, read on for details!
I feel silly writing you a “recipe” for grilled cheese. You know how to make grilled cheese. I’m just saying: Rumiano’s Habanero Jack. Prosciutto. Persimmons! If you have persimmons around, they’re likely one of two varieties: hachiya (sort of acorn-shaped) and fuyu (short and squat). You want fuyu persimmons for this: hachiyas are basically just used for baking, because they tend to be very astringent until they’re squishy and ripe (and at that point, they’re quite squishy). We’re after slices here.
If you don’t have persimmons around or otherwise want other ideas, I think mango would be a great choice, too–it was my first instinct, actually. But I’d already done that, and persimmons are oh-so-seasonal and also wonderfully sweet. In any case, sweet orange fruit on your grilled cheese! Do it.
Now, as for the giveaway! Winner gets coupons for five free Rumiano cheeses (8 oz. block or 6 oz. slice packages). Sadly, I cannot ship you a hot, cheesy sandwich to go along with them, but free cheese will surely motivate you to make one or two, no?
Whole Foods tends to carry Rumiano nationwide, and also, the store locator is here to help you find the goods in your area. To enter, by next Monday (October 21) night (Midnight, Pacific time, etc. etc.), just leave me a comment.Tell me anything! Tell me what you think about GMOs. Tell me what you love most about October. Tell me what your favorite kind of cheese is. Tell me if you’d rather be a crab fisher(wo)man or seal trainer.
I’ll choose a winner via some sort of techy random poll and send you an email (so please leave a valid one).
…But wait, there’s more!
Rumiano is also hosting its 2nd annual Big Cheese Sweepstakes. It runs through the entire month of October, which means you still have over half the month to go to enter to win a year’s supply of cheese! Long story short, it takes just a minute–small price to pay for a chance at the best (or very close) year of your life. Click here to enter.
(Disclosure: I was provided coupons for this giveaway by Rumiano Cheese, but opinions are my own, etc. etc.)
- 2 slices sturdy bread of your choice
- Softened butter
- 2-3 ounces Habanero Jack cheese, shredded
- 3 slices prosciutto
- About 1/2 a fuyu persimmon, peeled and sliced
- Butter both slices of bread generously, all the way to the edges.
- Sprinkle about a third of the cheese on each non-buttered bread side, then top the slices with prosciutto and persimmon, respectively. Sprinkle the rest of the cheese on one of those sides and close the sandwich.
- Cook in a preheated skillet over medium-low heat until well browned and melted in the middle (about 4 minutes per side, but check and flip if it starts to get too browned).