How to Turn Your Grill Into a Cheese-Lover’s Paradise

Warning: these cheesy grill hacks may cause extreme snacking and serious compliments.

What if your next cookout featured bourbon-peach brie bubbling over crusty bread, halloumi skewers drizzled with chili oil and fresh mint, or mini peppers stuffed with mac & cheese and topped with crushed hot Cheetos?

Welcome to the grill upgrade you didn’t know you needed—but won’t be able to stop thinking about.

This summer, cheese is the main event. We're going way beyond burgers with flame-melted creations that are bold, buttery, spicy, and sweet—sometimes all at once. Whether it’s gooey brie topped with hot honey and toasted walnuts or cheddar bombs dressed in buffalo sauce and grilled scallions, these aren’t your average backyard bites.

If your ideal party involves a cheese pull, a charred edge, and a chorus of “wait, what is that?”—you’re in the right place. Let’s fire it up.

Grilled Brie Wheels

You haven’t lived until you’ve scooped molten brie off the grill with a piece of crusty bread.

How to do it: Use a whole wheel of brie, place it on foil (or a small cast iron pan), and grill over indirect heat with the lid closed for about 10–15 minutes—until it’s soft and gooey inside.

Serving ideas:

• Sweet: Drizzle with hot honey, scatter fresh figs or berries, and sprinkle with toasted walnuts. Serve with baguette slices or apple wedges.

• Savory: Top with caramelized onions and a dash of balsamic glaze. Add crushed pistachios for a salty crunch.

• Bourbon Peach Explosion: Top with bourbon-soaked peaches, a sprinkle of brown sugar, and grill until bubbling. Serve with cinnamon pita chips.

• Pesto Caprese Style: Add a scoop of pesto, cherry tomato confit, and fresh basil. Scoop it all onto garlic crostini.

• Smoky BBQ Brie: Mix smoked paprika into the brie before grilling. Top with BBQ pulled pork and crispy onions post-grill.

Try with:

• Roth Cheese’s Buttermilk Brie – ultra creamy with a hint of tang.

• Cowgirl Creamery’s Mt. Tam – buttery and bold, melts like a dream.

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Halloumi Skewers

Halloumi doesn’t melt—it sizzles, and that’s why it’s the MVP of grillable cheeses.

How to do it: Cube the halloumi and thread it onto skewers with veggies like cherry tomatoes, red onion, and zucchini. Brush with olive oil and grill for 2–3 minutes per side.

Toppings & sauces:

• Mediterranean vibes: Serve with a drizzle of lemon-tahini sauce and a side of herby couscous.

• Spicy & bold: Hit it with chili oil, scatter chopped mint, and serve with grilled flatbread.

• Tropical Twist: Thread with pineapple and jalapeño slices. Serve with a coconut-lime dipping sauce.

• Korean BBQ Style: Brush with gochujang glaze, top with sesame seeds and scallions. Serve over sticky rice.

• Brunch Version: Thread with grape tomatoes and grilled bread cubes. Serve with a poached egg and hollandaise drizzle.

Pro tip: Grill some lemon halves alongside for squeezing over top. Trust.

Try with:

• Aphrodite Halloumi – traditional Cypriot, made with goat and sheep’s milk.

• Mt. Vikos Halloumi – firm, squeaky, and perfect for skewering.

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Cheddar-Stuffed Peppers

This is what happens when snack food and serious flavor have a baby.

How to do it: Take mini bell peppers, slice in half, scoop out the seeds, and stuff with sharp cheddar or a cheddar-jalapeño mix. Grill until the cheese bubbles and chars just slightly, about 6–8 minutes.

Flavor upgrades:

• Add a dollop of chipotle mayo or sour cream + chives once they’re off the grill.

• Crumble bacon on top or mix in crumbled sausage for a meaty twist.

• Go Tex-Mex with pepper jack, black beans, and a dash of taco seasoning in the mix.

• Buffalo-Style: Mix cheddar with cream cheese and buffalo sauce. Top with grilled scallions and a side of ranch dip.

• Mac & Cheese Bombs: Stuff with leftover mac & cheese (yes, really). Grill until the pasta crisps on the edges.

• Crunch Factor: Add crushed hot Cheetos or tortilla chips on top right after grilling for a textural punch.

Bonus: they make great handhelds for cocktail-in-one-hand situations.

Try with:

• Cabot Creamery Seriously Sharp Cheddar – bold and melt-friendly.

• Beecher’s Handmade Cheese Flagship – nutty, rich, and epic when grilled.

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More Melty Magic

Can’t stop, won’t stop? Here are a few more melty grillable ideas:

• Grilled Cheese Sliders: Slider buns, stuff with mozzarella and grilled onions, and toast over foil until golden and gooey. Serve with a ramekin of tomato soup or spicy marinara for dipping.

• Camembert-Stuffed Mushrooms: Scoop out portobello caps, fill with camembert and garlic-herb breadcrumbs. Grill until bubbling.

• Provolone Flatbreads: Grill naan or flatbread, top with provolone, roasted red peppers, and arugula. Close the grill lid for just a minute until the cheese melts, then slice and serve.

• Grilled Taleggio & Fig Flatbread: Taleggio melts like a dream—slap it on grilled dough with fig jam and arugula.

• Raclette Potatoes on the Grill: Halve baby potatoes, grill until tender, then drown in melted raclette. Top with pickled onions.

• Grilled Blue Cheese Wedges: Grill thick iceberg wedges and crumble over Point Reyes Blue. Add bacon bits, cherry tomatoes, and a drizzle of honey for balance.

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Let Cheese Be the Main Character

This summer, don’t just bring cheese to the grill—make it the star. Think like a cheeseboard, grill like a champ. So grab your tongs, stock up on dairy, and prepare to become that person at the cookout—the one whose grill smells better than everyone else's.