Halloumi is an obvious choice, but have you tried grilled provolone?
The look of confusion is priceless. Every time I mention to someone that I'm going to be"grilling cheese," I watch them slowly try to parse what I'm saying.Nope, I'm not talking about making a sandwich with melted cheese in it. I'm talking about taking a slab of cheese, throwing it on the grill, and cooking it until browned on the outside and softened on the inside.
The concept often seems impossible to the uninitiated, but ever since I first set eyes on halloumi at, it's been a crucial element of my grilling repertoire. The magical hard cheese sears beautifully while retaining its shape over high heat; I love cooking it up for guests who first marvel at the notion that cheese can be grilled, and then fall for its salty flavor and chewy texture.
Although halloumi has long been my go-to, it's not the only grill-worthy cheese out there. So, without further ado, meet our five grill-able cheeses:There's no better place to start than with halloumi, the rightful king of grilling cheese. The salty, semi-hard goat and sheep milk cheese hails from Cyprus and has a high melting point that makes it suitable to grill. In my heavily Greek neighborhood, halloumi can be found in almost every supermarket at a reasonable price.
In its raw state, halloumi is dense and hard...not exactly the kind of stuff you'd want to put on a board next to some Comté and Gorgonzola. But once grilled or pan-fried, its exterior turns crispy and golden-brown, while the inside softens without melting, for a pleasantly squeaky, chewy bite.
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