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Move Over, Halloumi - These Cheeses Were Made for the Grill
- Madison
- May 9
- 3 min read
If your summer grill routine starts and ends with burgers, hot dogs, and maybe a few charred vegetables, you’re missing one of the most delicious plot twists of warm-weather cooking: grilled cheese—and not the sandwich kind.
By now, we all know about halloumi—the semi-firm, salty cheese from Cyprus that earned its crown as the MVP of grill-friendly dairy. It doesn’t melt into a puddle, gets beautifully golden with grill marks, and has that satisfying, squeaky bite. But here’s the thing: halloumi isn’t the only cheese built to thrive over fire.
This season, go rogue. Impress your friends, your taste buds, and your social feed by throwing some unexpected cheeses on the grill. These melty-yet-grillable gems might just become your new favorites.
1. Provolone (Argentina-Style) – For a Melty, Crispy Crust Dream
Why it works: In Argentina, provoleta is a beloved tradition—rounds of aged provolone tossed on the grill until molten in the middle and crisp on the outside. It’s cheese with swagger.
How to grill it: Slice a ½-inch thick wheel or wedge, sprinkle with oregano or chili flakes, and toss it on a hot, oiled cast iron pan over the grill. Let it melt and bubble until the edges caramelize.
Serve it with: Crusty bread or a drizzle of chimichurri for that smoky, herby punch.
2. Paneer – India’s Mild but Mighty Grill Hero
Why it works: Paneer doesn’t melt—it holds its shape like halloumi, but with a milder, milkier flavor. It soaks up marinades like a sponge, making it ultra-versatile for grilled skewers or slabs.
How to grill it: Cube it, marinate with yogurt, lemon, garlic, and spices (think tikka masala vibes), and grill on skewers or griddle until golden.
Serve it with: A squeeze of lime, fresh herbs, and some cooling cucumber raita.
Why it works: This Southern Italian cheese is like if provolone had a bolder, funkier cousin. Aged versions develop a sharp tang and excellent stretch factor, perfect for dramatic cheese pulls.
How to grill it: Place thick slices directly on a hot grill or grill pan, flipping once. Or hang and melt the whole cheese near the fire like they do in some Italian villages (yes, really).
Serve it with: Charred peppers, a drizzle of honey, or a pile of grilled flatbread.
4. Bread Cheese (Juustoleipä) – Scandinavian Comfort with a Crunch
Why it works: This Finnish cow’s milk cheese was traditionally baked, giving it a browned crust even before it hits the grill. It's buttery, slightly sweet, and totally snackable when heated.
How to grill it: Slice thick pieces and grill until toasty and warm throughout. It doesn’t melt much—it’s more about softening the texture and intensifying the flavor.
Serve it with: Lingonberry jam, maple syrup, or grilled peaches.
Why it works: A salty, aged Greek cheese made from goat or sheep’s milk, kefalotyri is often used for saganaki—that flambéed cheese dish served with lemon and drama.
How to grill it: Slice thick pieces, lightly flour them, and grill or sear until golden and crisp on the outside.
Serve it with: A squeeze of lemon and a bold red wine. Shouting “OPA!” is optional but encouraged.
Ready to Flip the Script on Your Cookout?
Grilled cheese—literal grilled cheese—is where texture, flavor, and surprise intersect. Whether you're hosting a backyard party or just leveling up your solo dinner, grilling unconventional cheeses is a scroll-stopping moment waiting to happen.
So next time someone says, “You’re firing up the grill?” just smile and say, “Yeah—but not for what you think.”
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