The 2 Biggest Mistakes To Avoid When Grilling Cheese

You may fancy yourself an expert grillmaster, but normal rules don't necessarily apply when it comes to grilling cheeses. These aren't the types of cheeses you arrange on charcuterie boards, rather, they are salty, firm specimens with such a high melting point that they are the perfect vessel for char marks on a screaming-hot grill. These cheeses will crust up beautifully on the exterior while going gooey and succulent on the inside. Halloumi is perhaps the best-known griller, but kefalotyri, queso panela, and even sturdy cuts of provolone all love the grill. Multiple world cultures have discovered the joy of grilling cheese, and we say that it's high time you did, too. Grilled cheese (not the sandwich) is going to be the breakout star of your next cookout, impressing vegetarian friends and adventurous omnivores alike. It's savory, fun to eat, and surprisingly hearty.

Like grilling kabobs, which you need to know how to manage specifically due to their dimensions, there are some bespoke grilling hacks involved in getting cheese toasty on your grill. Specifically, you want to hit the sweet spot for heat – high, or 400 to 450 degrees Fahrenheit, because cooking too low won't get you those lovely sear marks — and make sure you generously oil either your grates or your cheese so it doesn't stick. How long you grill your cheese depends on the thickness of the slice, but a one-inch-thick chunk should take about three-to-five minutes per side.

When you see how lovely your grilling cheese looks when it comes off the heat, you'll be wondering why you weren't cooking it up on the regular a long time ago. It's easy and fun to grill without too many tricks, and it tastes as yummy as it appears. While you can certainly grab a knife and fork and dig into a whole slab of halloumi or any other grilling cheese, there are some natural, fresh pairings that really enhance your eating experience.

Swap a grilled cheese for mozzarella in a Caprese salad and prepare to fall in love, as the crispness of the leafy basil and vine-ripened tomatoes make a dish that screams "summertime." Or take halloumi back to its Greek roots and pair grilled skewers of it with crunchy cucumber, briny Kalamata olives, and sliced bell peppers in a take on horiatiki. Swimming in salsa verde and topped with minced onion and cilantro, grilled panela cheese has an unmistakable Latin American flair that begs you to roll it all into a homemade tortilla. 

And, of course, you can't discount the grilled cheese "burger" topped with smoky red pepper aioli and caramelized onions on a toasted bun. More versatile than meat but with all the deliciousness of cheese, grilling cheese is sure to become your new craving. With a few simple tips to perfect your grilling experience, anyone can bust out the cheese and introduce taste and excitement to the next outdoor get-together.