Fiscalini Cheddar & Grape Chutney Grilled Cheese Sandwich

In this edition of the La Crema Grilled Cheese Project, Chef Tracey Shepos, combines one of our favorite cheeses, Fiscalini Bandage-Wrapped Cheddar with a tangy and sweet homemade grape chutney (inspired by this year’s harvest).

These sandwiches are also great made with leftover roast turkey or ham for a heartier alternative. Wine pairing: La Crema Sonoma Coast Pinot Noir

Fiscalini Cheddar and Grape Chutney Grilled Cheese Sandwich

Serves: 4


  • 3 Tbsp. butter, at room temperature.
  • 8 slices rustic, seeded, multigrain bread.
  • 10 ounces Fiscalini or other white cheddar, thinly sliced.
  • ½ cup grape chutney (recipe below).
For the Grape Chutney
  • 1/3 cup mustard seeds.
  • 2 tsp. rice or other neutral flavored oil.
  • ½ cup onion, small dice.
  • 2 lbs. red seedless grapes.
  • 1 cup red wine vinegar (for extra credit, try to find some Pinot Noir verjus instead).
  • 1 star anise, ground fine.
  • 1 tsp. coriander, ground fine.
  • 2 tsp. cinnamon, ground fine.
  • 1 cup gold raisins.
  • ½ tsp. kosher salt.


  1. Spread butter evenly on one side of each slice of bread. Flip the bread slices over, top four of the slices with cheese.
  2. Spread grape chutney evenly over the cheese slices. Top with the four remaining slices of bread, buttered side up.
  3. In a skillet over medium heat, add sandwich and cover with a lid. Cook for 6 minutes, flip the sandwich and cook for 4 minutes more.
  4. Serve immediately and repeat process with remaining sandwiches.
For the Grape Chutney
  1. In a dry pan over medium heat, add mustard seeds and toast lightly. Set aside.
  2. In a large pot, add oil and heat over medium heat. Add onions and cook until soft. Add grapes, stir and cover. Cook for 20 minutes, stirring every 5 minutes, until grapes begin to wilt. Add remaining ingredients, including mustard seeds. Cook over medium heat until liquid is reduced and chutney is thick, approximately 30 minutes. Extra chutney can be refrigerated for up to 1 month.