Frederic Melton
Grilled cheese is a delicious treat, but not all cheeses are created equal when it comes to grilling. A good grilling cheese should have a high melting point so that it chars on the outside without melting into a gooey mess. Some popular options include halloumi, a semi-hard, salty cheese made from a combination of cow's, sheep's, and/or goat's milk, and paneer, a creamy, non-aged Indian cheese made from cow's or buffalo's milk. Other options include kefalotyri, a Greek cheese with a high melting point and a strong, salty flavour, and queso panela, a Mexican cheese that can be grilled without losing its structure. For those who like a sweet and salty combination, Scandinavian bread cheese is a buttery, slightly sweet option that develops a crust when grilled.
| Characteristics | Values |
|---|---|
| Cheese that can be grilled without melting | Halloumi, Paneer, Queso Panela, Manouri, Cheese curds, Bread cheese, Juustoleipa, Provolone, Kefalotyri |
| Country of origin | Halloumi: Cyprus, Greece; Queso Panela: Mexico; Bread cheese: Sweden or Norway; Juustoleipa: Scandinavia |
| Milk | Halloumi: Goat, sheep, and/or cow's milk; Paneer: Cow's or buffalo's milk; Queso Panela: Cow's milk; Manouri: Feta whey; Bread cheese: N/A; Juustoleipa: N/A; Provolone: Sheep's milk; Kefalotyri: Sheep or goat's milk |
| Texture | Halloumi: Semi-hard; Paneer: Creamy; Queso Panela: N/A; Manouri: Smooth and silky; Bread cheese: Buttery and slightly sweet; Juustoleipa: N/A; Provolone: Semi-hard; Kefalotyri: Hard |
| Flavour | Halloumi: Salty; Paneer: N/A; Queso Panela: Similar to Halloumi; Manouri: Less salty than feta; Bread cheese: N/A; Juustoleipa: N/A; Provolone: Mildly tangy and salty; Kefalotyri: Salty and tangy |
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What You'll Learn
Halloumi: salty, semi-hard, and unripened
Halloumi is a salty, semi-hard, and unripened cheese that is perfect for grilling. It is a mix of goat's and sheep's milk, and sometimes cow's milk, that originates from Cyprus. Its high melting point means that it won't melt into a mess on your grill, but will instead get perfectly charred and smoky on the outside, while staying nice and creamy on the inside. This makes it a great alternative to meat at your next barbecue.
Halloumi is a very compact cheese that holds its shape well when grilled. It is also quite versatile and can be cut into slices, cubes, or however you like, without losing its structure. It is best cooked in slabs about 1½–2-inches thick on the medium-heat zone of the grill so it gets warmed all the way through.
Halloumi is a popular choice for grilling and can be found in most supermarkets, although it can be quite pricey in some areas. It is a great option for vegetarians, and its salty flavour goes well with salads, skewers, and sandwiches.
If you are sensitive to salt, you can soak the halloumi in water before grilling. It is also recommended to serve it with something to balance the saltiness, such as vegetables or a tangy sauce.
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Bread cheese: buttery, slightly sweet, Scandinavian
Juustoleipa, or "bread cheese", is a buttery, slightly sweet cheese that originated in Scandinavia. It is also known as "squeaky cheese" due to its unique texture. This cheese is perfect for grilling as it does not melt quickly or easily, allowing it to retain its shape during cooking. Bread cheese gets its name from the crust that forms on the outside when baked in special ovens, giving it a unique appearance and flavour.
To prepare bread cheese for grilling, cut it into bite-sized cubes and place them on pre-soaked skewers. The cheese can then be grilled to perfection, with each side of the cubes browning beautifully and the inside remaining melted and gooey. Bread cheese can be seasoned with herbs and spices to enhance its flavour, or served as-is for a simple, delicious treat.
When grilling bread cheese, it is important to pay attention to the heat level. As a firm cheese, it requires higher heat to sear properly and develop those desirable grill marks. However, due to its tendency to brown quickly, it's important to keep a close eye on it to prevent burning.
Bread cheese can be enjoyed as an appetizer or snack and pairs well with a variety of dishes. It makes a great addition to a Caesar salad, providing a tasty alternative to croutons. For a refreshing twist, serve it with a fresh mango salsa, or create a heartier dish by pairing it with grilled vegetables or meats.
Bread cheese is widely available in Scandinavian countries and has gained popularity in other parts of the world, particularly in the United States. Its versatility, unique flavour, and grillability make it a favourite among cheese enthusiasts and grill masters alike.
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Paneer: creamy, non-aged, Indian
Paneer is a creamy, non-aged cheese that is a staple in Indian cuisine. It is a type of cottage cheese that is easy to make at home with just two ingredients: full-fat milk and lemon juice or vinegar. The milk is heated until it curdles, and then the curds are drained and pressed to form a soft, creamy cheese.
Paneer is a versatile cheese that can be used in a variety of sweet and savoury dishes. In Indian cooking, it is often used as a substitute for meat in curries, such as Palak Paneer (Spinach Curry) or Mattar Paneer (peas). It can also be wrapped in dough and deep-fried, or served as a snack with biscuits or bread.
When grilling paneer, it is important to season it properly to enhance its flavour. It can be marinated in something sweet and spicy, or served with a fresh garlic herb mint sauce. Paneer holds its shape well when grilled, making it a great option for barbecue season.
Paneer is believed to have originated in the Indian subcontinent, with some sources tracing its roots back to ancient texts. It is a common ingredient in Northern Indian cooking, as well as in other nearby countries. These days, it can be purchased at large grocery stores, but many people prefer to make it at home because of its superior texture and flavour.
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Provolone: gooey, best served with olive oil, oregano, and pepper
Grilled cheese is a fantastic vegetarian alternative to meat, offering a perfectly charred and smoky exterior with a warm and creamy interior. A good grilling cheese will retain its shape and won't melt through the grates. Provolone is a great choice for grilling and here's why.
Provolone is a Greek cheese made from sheep's milk. It has a semi-hard texture and a mildly tangy, salty character. When grilled, provolone continues to melt and results in a gooey, soft cheese. It is best served with a drizzle of olive oil, chopped fresh oregano, and crushed red pepper. This combination makes for a simple yet flavorful appetizer, perfect when spread over grilled slices of baguette.
To prepare provolone for grilling, it is recommended to cut it into 1/2-inch slices and let it sit in the refrigerator for a day. This will help the cheese retain its shape and structure when placed on the grill. When grilling, cook the provolone on the medium-heat zone of the grill to ensure it warms all the way through without burning the exterior.
Provolone is an excellent choice for grilling due to its ability to retain its shape while melting, resulting in a gooey and delicious treat. With the right preparation and serving suggestions, provolone can be a unique and tasty option for your next barbecue or grilled appetizer.
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Manouri: feta's less salty little sister, smooth and silky
Grilled cheese is a fantastic vegetarian alternative to meat, offering a perfectly charred and smoky exterior with a warm and creamy interior. A good grilling cheese will char without melting through the grill racks and oozing away. It should retain its shape over high heat, allowing it to develop a crust and those coveted grill marks.
One cheese that fits the bill is Manouri, a Greek cheese that is literally the byproduct of another Greek cheese, feta. Manouri is often described as feta's less salty little sister. It has a smooth and silky texture and can retain its form when grilled, making it an excellent choice for summer salads or appetizers. Drizzle it with honey, and serve with seedy crackers, stone fruit, or crusty bread for a delicious treat.
Manouri is a great option for those who find feta too salty. It offers a similar texture but with a milder flavour, making it a versatile choice for grilling. Its high melting point means it won't turn into a gooey mess on the grill, allowing it to develop a beautiful char while staying creamy on the inside.
When grilling Manouri, aim for slabs about 1½–2 inches thick, and cook on medium heat so that it warms all the way through. This will ensure that you get those gorgeous grill marks without sacrificing the creamy texture that makes Manouri so appealing.
So, if you're looking for a new cheese to throw on the grill, give Manouri a try. With its smooth and silky texture, mild flavour, and impressive grill performance, it's sure to be a delicious addition to your summer cookouts.
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Frequently asked questions
Halloumi is widely considered the best cheese for grilling. It is a semi-hard, brined cheese made from a combination of cow's, sheep's, and/or goat's milk. It has a high melting point, allowing it to brown on the grill without melting into a mess.
Other good options include kefalotyri, queso panela, paneer, and bread cheese.
You can typically find grilling cheeses like halloumi and paneer in specialty cheese shops or the cheese sections of larger grocery stores. Trader Joe's is often recommended as a good place to find grilling cheeses.
To prepare cheese for grilling, cut it into slices or cubes about 1.5–2 inches thick. Place the cheese directly on the grill over medium heat. No additional oil or butter coating is needed. Grill until the cheese is warmed all the way through and has developed grill marks, with a charred and smoky exterior and a warm and creamy interior.
