Barbecuing cheese? It sounds like a recipe for melted disaster, a gooey mess sticking to your grates and a cleaning nightmare. But, with the right techniques and cheese choices, grilling cheese can be a surprisingly delicious and smoky experience. It adds a unique depth of flavor that elevates your cheese game to a whole new level. This guide explores everything you need to know to successfully barbecue cheese, from selecting the right cheeses to mastering grilling techniques, and even includes some mouthwatering recipe ideas.
Choosing the Right Cheese for the Grill
The most crucial step in barbecuing cheese is selecting varieties that can withstand the heat without completely melting into a puddle. Not all cheeses are created equal, especially when it comes to grilling. The key is to look for cheeses with a high melting point or those that hold their shape well when exposed to high temperatures.
Cheeses That Love the Grill
Several cheeses are naturally suited for grilling, offering a delightful combination of smoky flavor and textural contrast.
Halloumi is perhaps the quintessential grilling cheese. Originating from Cyprus, this semi-hard, brined cheese has a high melting point, which allows it to develop a beautiful golden-brown crust while remaining slightly firm inside. Its salty flavor complements the smoky char perfectly.
Paneer, an Indian cheese, is another excellent choice. Similar to halloumi, paneer is a non-melting cheese made from curdled milk. It has a mild, milky flavor that acts as a blank canvas for absorbing the smoky essence of the grill.
Queso Para Freir, which translates to “cheese for frying,” is a Latin American cheese specifically designed to be cooked. It has a firm texture and a high melting point, making it ideal for grilling or pan-frying.
Provolone is an Italian semi-hard cheese. Thick slices of provolone will develop a crisp exterior while becoming warm and melty inside.
Manouri, a Greek whey cheese, is another suitable option. It is softer than halloumi, so it requires more careful handling, but its creamy texture and slightly tangy flavor make it a delicious grilling choice.
Cheeses That Require Extra Care
Some softer cheeses can be grilled with proper precautions. The trick is to prevent them from melting through the grates.
Brie and Camembert, when properly contained, can be grilled to create a warm, gooey, and smoky delight. We’ll delve into the containment methods later.
Feta, while crumbly, can be grilled if placed in a foil packet or on a cedar plank.
Cheeses to Avoid
Avoid grilling cheeses that melt easily and lack structure such as mozzarella, cheddar, or Gruyere. These cheeses will likely melt completely and drip through the grill grates, making a sticky mess.
Preparing Your Grill for Cheese
Proper grill preparation is vital for successful cheese barbecuing. The goal is to create an environment that allows the cheese to cook evenly and develop a desirable crust without excessive melting or sticking.
Temperature Control
Maintaining a medium heat (around 350-400°F or 175-200°C) is crucial. Too high a temperature will cause the cheese to melt too quickly, while too low a temperature will result in a prolonged cooking time and an undesirable texture.
Clean and Well-Oiled Grates
Ensure your grill grates are thoroughly clean. Leftover food particles can cause the cheese to stick and burn. After cleaning, lightly oil the grates with a high-smoke-point oil, such as canola or grapeseed oil, to prevent sticking. Use tongs to hold a folded paper towel soaked in oil, and swipe it across the grates.
Indirect Heat
For cheeses that tend to melt more quickly, consider using indirect heat. This involves placing the cheese away from the direct flame or heat source, allowing it to cook more gently and evenly. On a gas grill, you can achieve indirect heat by turning off one or more burners. On a charcoal grill, push the coals to one side.
Grilling Techniques for Perfect Cheese
Different types of cheese require slightly different grilling techniques. Here’s a breakdown of the best methods for various cheese varieties.
Direct Grilling
Direct grilling is ideal for firm cheeses like halloumi, paneer, and queso para freir.
Cut the cheese into thick slices, about ½ to ¾ inch thick, to prevent them from falling through the grates.
Brush the cheese lightly with oil to prevent sticking.
Place the cheese directly on the preheated and oiled grill grates.
Grill for 2-3 minutes per side, or until golden brown and slightly charred.
Remove from the grill and serve immediately.
Indirect Grilling
Indirect grilling is best for softer cheeses or those that require more gentle cooking.
Place the cheese on a cedar plank, in a cast iron skillet, or in a foil packet.
If using a cedar plank, soak it in water for at least 30 minutes before grilling to prevent it from burning.
If using a foil packet, create a sealed pouch to trap the heat and steam.
Place the plank, skillet, or foil packet on the grill over indirect heat.
Grill for 10-15 minutes, or until the cheese is warmed through and slightly melted.
Containment Methods
For cheeses like Brie and Camembert, containment is essential to prevent them from melting all over the grill.
Brie and Camembert En Croute: Wrap the cheese in puff pastry before grilling. This creates a protective barrier and adds a delicious crispy texture.
Cast Iron Skillet: Place the cheese in a cast iron skillet with olive oil and herbs. The skillet will contain the melting cheese and add a delicious flavor.
Foil Packet: Wrap the cheese in foil with olive oil, herbs, and spices. The foil packet will create a steamy environment that helps the cheese melt evenly.
Flavor Enhancements and Add-ins
Grilled cheese is delicious on its own, but adding flavor enhancements can take it to the next level.
Marinades
Marinating cheese before grilling can infuse it with incredible flavor.
Halloumi can be marinated in olive oil, lemon juice, oregano, and garlic.
Paneer can be marinated in yogurt, ginger, garlic, and garam masala.
Feta can be marinated in olive oil, red pepper flakes, and herbs.
Toppings
Adding toppings after grilling can add texture and flavor.
Fresh herbs like thyme, rosemary, and oregano.
Drizzles of honey, balsamic glaze, or olive oil.
Sprinkles of chopped nuts, such as almonds or walnuts.
A sprinkle of red pepper flakes for added heat.
Pairings
Grilled cheese pairs well with various accompaniments.
Serve grilled halloumi with watermelon and mint for a refreshing summer salad.
Pair grilled paneer with chutney and naan bread for an Indian-inspired appetizer.
Serve grilled Brie with crusty bread and fruit preserves for a sophisticated appetizer.
Recipe Ideas for Grilled Cheese
Now that you know the basics of barbecuing cheese, here are a few recipe ideas to get you started.
Grilled Halloumi with Watermelon and Mint
Ingredients:
Halloumi cheese, sliced
Watermelon, cubed
Fresh mint leaves
Olive oil
Balsamic glaze (optional)
Instructions:
Brush the halloumi slices with olive oil and grill over medium heat for 2-3 minutes per side, or until golden brown.
Arrange the watermelon cubes on a plate and top with the grilled halloumi.
Garnish with fresh mint leaves and drizzle with balsamic glaze, if desired.
Grilled Paneer Tikka
Ingredients:
Paneer cheese, cubed
Yogurt
Ginger-garlic paste
Garam masala
Turmeric powder
Red chili powder
Lemon juice
Instructions:
In a bowl, mix the yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and lemon juice.
Add the paneer cubes to the marinade and let it sit for at least 30 minutes.
Thread the marinated paneer cubes onto skewers.
Grill over medium heat for 5-7 minutes, turning occasionally, until the paneer is cooked through and slightly charred.
Grilled Brie with Honey and Walnuts
Ingredients:
Brie cheese wheel
Puff pastry
Honey
Walnuts, chopped
Egg wash (optional)
Instructions:
Wrap the Brie wheel in puff pastry, sealing the edges tightly. Brush with egg wash for a golden crust.
Grill over indirect heat for 10-15 minutes, or until the puff pastry is golden brown and the cheese is melted.
Drizzle with honey and sprinkle with chopped walnuts before serving.
Troubleshooting Common Issues
Even with careful preparation, things can sometimes go wrong when grilling cheese. Here are some common problems and how to fix them.
Cheese Sticking to the Grill
Problem: Cheese is sticking to the grill grates, making it difficult to flip and causing it to tear.
Solution: Ensure the grill grates are thoroughly cleaned and well-oiled. Use a high-smoke-point oil and apply it liberally. Make sure the grill is preheated before placing the cheese on it.
Cheese Melting Too Quickly
Problem: Cheese is melting too quickly and dripping through the grates.
Solution: Use a cheese with a higher melting point. Grill over indirect heat, or use a containment method like a cedar plank, cast iron skillet, or foil packet.
Cheese Not Cooking Evenly
Problem: Cheese is browning on the outside but still cold on the inside.
Solution: Reduce the heat and cook the cheese for a longer period. Flip the cheese frequently to ensure even cooking.
Cheese Lacking Flavor
Problem: Grilled cheese tastes bland and lacks flavor.
Solution: Marinate the cheese before grilling to infuse it with flavor. Add toppings like fresh herbs, honey, or balsamic glaze after grilling.
Barbecuing cheese is an adventurous culinary pursuit that rewards you with unique flavors and textures. With the knowledge of suitable cheeses, proper grilling techniques, and flavor enhancements, you’ll be able to create exciting dishes. So fire up your grill and explore the world of barbecued cheese – you might just discover your new favorite way to enjoy this beloved food.
What types of cheese are best for barbecuing?
Firm cheeses with high melting points are ideal for barbecuing. Options like halloumi, paneer, or even thick slices of provolone hold their shape well on the grill and develop a desirable charred exterior without completely melting away. Consider cheeses that are already designed for grilling, often available marinated in herbs and spices, adding extra flavor to your barbecue experience.
Avoid softer, more delicate cheeses such as brie or fresh mozzarella unless you plan on containing them in a foil packet or using a grilling basket. These cheeses will melt quickly and potentially drip through the grill grates, resulting in a mess and a loss of the cheesy goodness you are aiming for. Experiment with different cheeses to find your personal favorite grilling texture and flavor profile.
How do I prevent the cheese from sticking to the grill?
Proper grill preparation is crucial to prevent sticking. Clean the grill grates thoroughly before heating, removing any residue from previous cooking sessions. Once the grill is hot, brush the grates liberally with oil using a high-heat oil like canola or vegetable oil. This creates a non-stick surface that allows the cheese to release easily.
Additionally, consider oiling the cheese itself before placing it on the grill. A light coating of olive oil or other cooking oil can help prevent the cheese from adhering to the hot grates. Check the cheese frequently and use a thin, flexible spatula to gently lift and flip it, avoiding any forceful pulling that could cause it to break apart.
What’s the best way to season barbecued cheese?
The best seasoning depends on the type of cheese you’re using and your personal preference. For milder cheeses like halloumi or paneer, a simple drizzle of olive oil and a sprinkle of herbs like oregano, thyme, or rosemary can enhance their flavor. A pinch of salt and pepper is always a good starting point.
Consider marinades for more intense flavor profiles. Soaking the cheese in a mixture of olive oil, lemon juice, garlic, and chili flakes for a few hours before grilling can infuse it with a zesty and spicy kick. You can also use dry rubs similar to those used for grilling meats, adjusting the spice blend to complement the cheese’s inherent flavors.
How long should I barbecue cheese?
The grilling time depends on the type of cheese, its thickness, and the heat of your grill. As a general guideline, aim for 2-3 minutes per side. The goal is to achieve a nicely charred exterior while warming the cheese through without melting it completely.
Keep a close watch and adjust the cooking time as needed. Halloumi, for example, will typically require a slightly longer grilling time than softer cheeses. Use a spatula to gently test the cheese; it should be slightly softened but still firm enough to hold its shape. Overcooking can lead to excessive melting or a rubbery texture.
Can I barbecue cheese in foil?
Yes, barbecuing cheese in foil is a great option, especially for softer cheeses. This method prevents the cheese from melting through the grill grates and allows it to become wonderfully soft and gooey. Simply wrap the cheese in a layer of heavy-duty aluminum foil, adding any desired herbs, spices, or toppings.
When using foil, you can also create a small packet with vegetables like tomatoes, onions, and peppers alongside the cheese. This allows the vegetables to roast and their flavors to meld with the melting cheese. Cook the foil packet on the grill for about 10-15 minutes, or until the cheese is melted and the vegetables are tender.
What are some creative ways to serve barbecued cheese?
Barbecued cheese can be a versatile ingredient in a variety of dishes. Serve grilled halloumi or paneer as part of a Mediterranean-inspired platter with olives, grilled vegetables, and pita bread. It also makes a fantastic addition to salads, adding a salty and savory element to fresh greens.
Consider incorporating barbecued cheese into sandwiches and wraps. Grilled cheese slices can elevate a simple burger or add a cheesy twist to a veggie wrap. You can also pair grilled cheese with grilled fruits like peaches or pineapple for a sweet and savory combination that’s perfect for summer barbecues.
Can I use a gas or charcoal grill to barbecue cheese?
Both gas and charcoal grills can be used effectively to barbecue cheese. A gas grill offers precise temperature control, making it easier to maintain a consistent heat for even cooking. A charcoal grill, on the other hand, imparts a smoky flavor that can enhance the taste of the cheese.
When using a charcoal grill, be mindful of the heat intensity. Avoid placing the cheese directly over the hottest coals to prevent burning. You can create a two-zone fire with coals concentrated on one side of the grill, allowing you to move the cheese to a cooler zone if it starts to cook too quickly.