Cheese, Grilled
Fire up the grill — it’s skewer season
You don’t have to be a carnivore to use your grill all summer long. Vegetables and fruits are good candidates for grilling, of course, but there are also a number of cheeses that stand up to the flames.
These cheeses have a high melting point and will soften rather than melt when heated. They can be thrown on the grill (or fried or seared in a skillet), developing a delicious brown crust; with some cheeses, the interior will get creamy, while others will retain their structure while heating through.
Halloumi
A semi-hard brined cheese usually made from a combination of goat and sheep’s milk. It originated in Cyprus but is now made around the world and is particularly popular in Greece, Turkey, and the Middle East. It has a distinctive salty flavor.
Paneer
A mild fresh cheese made from water buffalo or cow’s milk that is a staple in the cooking of India, Pakistan, Nepal, and Bangladesh in dishes like saag paneer. Look for it in Indian food stores.
Queso De Freír (or Queso Para Freír)
A firm, mild cow’s milk cheese with a salty taste. It is popular throughout Central America and the Caribbean, usually prepared by slicing, then frying or…
