Grilled cheese isn’t always just a sandwich—attempt cooking halloumi cheese (and other sorts of cheese) proper at the grill for your new preferred summer season snack.
We’re big fanatics of grilling, which is why we’ve explored cooking such a lot of various things over the live fireplace, from savory pizza and summertime corn to juicy fruit or even sweet desserts. One arena that has been unfortunately not noted so far, although, is grilled cheese—and we don’t mean the classic ooey-gooey sandwich, but real portions of cheese cooked on the grill.
With the proper method, you could cook pretty lots of any type of cheese at the grill. Here are a few exclusive methods to do it.
Straight at the Grate
Certain forms of company cheese like Greek halloumi and Indian paneer can face up to direct touch with a medium-hot grate, because of this you may grill slabs or slices of them to serve on sandwiches, in tacos, or as a vegetarian foremost with a salsa or chutney topping, or skewer cubes of them, whether or not alone or with meat and veggies, for a tacky kebab upgrade. Other cheeses you can grill this manner encompass kefalotyri (which you may realize from salty saganaki), Brazilian grilling cheese (or queijo coalho, if you could find it), “bread cheese” (which is likewise sold as juustoleipa, or Finnish squeaky cheese in a few elements), and Mexican panela—new in 2019, “Bonfire Cheese” is likewise making its manner into stores throughout the U.S. These cheeses will all soften relatively, but received’t lose their form or soften away as their outdoors crisps up. Just gently oil your grate to save you sticking.
In Tin Foil
Softer cheeses like brie and Camembert get deliciously gooey and a touch smoky on the grill, however, they want help to hold them from oozing proper through the grate. Aluminum foil is a perfect vessel that makes cleanup easy too. You can cook the cheese on its very own inside the foil p.C., then upload a appreciate or fruit chutney for a smooth appetizer to scoop up with crackers or grilled toast, or you could upload aromatics to the cheese before you grill, along with herbs, spices, and even a bit boozy. Be positive to use heavy-duty foil so it doesn’t tear.
On a Plank
Cedar planks aren’t just for salmon; they’re an awesome tool for grilling any kind of cheese, from company to soft. Just ensure the plank is big sufficient that a spreading slab of cheese received’t spill off the sides. Goat cheese, blue cheese, and feta should all primarily maintain their shape while they soften, and intact wheels of brie and Camembert have rinds so that it will help hold them together, but when you have, say, a huge, reduce wedge of brie or a honking hunk of younger mozzarella, hold an eye on it and pull it off earlier than it oozes into oblivion. Different varieties of timber will impart their own subtle flavors, but irrespective of what type you pick, make sure the plank is in particular intended for food (i.E. Untreated) and soak it in water (or even wine) for at least 20 to 30 minutes before placing it on the grill.
In a Skillet
There are numerous proper reasons to prepare dinner in a solid iron skillet on a grill. When it involves cheese, it lets you have completely molten goodness with a hint of smoke and a crisply caramelized backside, for an epic dip. This is likewise how the Argentinian favored, provoleta, is regularly made.
Bonus: Cold Smoked
We tend to accomplice grills with searing warmth (for an accurate reason), but they can also be used in a more delicate manner. For instance, a well-regulated, extremely cool grill is incredible for smoking your very own cheddar and different cheeses. Allowing the smoked cheese to therapy inside the refrigerator for every week or will accentuate its taste, and you could use it in the entirety from sandwiches to mac and cheese, or maybe grilled quesadillas for a double dose of smoky flavor.
Slabs of grilled halloumi are terrific in plated salads (like this one with figs), on sandwiches or burgers, or honestly paired with fruit as an appetizer or facet dish (strive it with peaches and basil-jalapeño sauce, or top grilled halloumi with fresh cherry salsa). It’s also a brilliant addition to skewers of all types, like our salad-path-on-a-stay with pink onions and tomatoes. And yes, the lettuce is grilled too. Get our Grilled Greek Salad recipe.
