I grew up in Del Norte County with Rumiano’s cheese. Now, when my family returns for fishing, crabbing, and family get-togethers, I never leave town without visiting the cheese factory and stocking up on my favorite cheeses. I take them home, grate whatever we don’t eat right away, and freeze the cheese for cooking with later. I’ve been using Rumiano’s Smoked Gouda and plain Gouda and Pepper Jack cheeses with my fresh garden veggies in my frittatas all summer. I have backyard chickens that just began to lay this spring, so I’ve had to come up with tasty ways to use a lot of eggs. I love frittatas because I can vary the ingredients, adding vegetables, omitting or adding meats, but I always use cheese for that creamy texture and flavor. Today, I tried some of Rumiano’s Hickory Smoked Dry Jack with my potato, bacon, and onion frittata, and I love what happened! The flavor of the smoked dry jack really worked well with the potatoes, bacon, and onion! This is an original recipe, and I’ll definitely be getting more Hickory Smoked Dry Jack the next time I’m in town. This dish will be the one I serve to the family on Christmas morning this year!