Cheese on the BBQ: which cheeses can you grill?
The moment the barbecue fires up, you think of meat, fish and vegetables. But cheese? Absolutely. Grilled cheese is one of the best things you can make on the BBQ, if you know which cheeses to use. Because not every cheese survives the heat. In this article, you’ll discover which cheeses can go on the barbecue and how to get the best results.
Cheeses you can grill
The trick with cheese on the BBQ is simple: choose cheeses that won’t melt away completely. Some cheeses hold their shape at high temperatures, while others need to go in a pan or dish. Here are your best options:
Directly on the grate
- Provolone – This Italian cheese is a BBQ favorite. Cut thick slices of at least 1.5 cm and place them directly on the grate. The outside turns crispy and caramel-like, while the inside stays soft and creamy. Two minutes per side is all it takes. Check out our Provolone for more info.
- Scamorza – The smoked version of mozzarella. Firm enough to grill, with a delicious smoky flavor that becomes even more intense on the BBQ. Slice and grill briefly.
- Manchego – Surprisingly good on the BBQ. Its dry texture means manchego won’t melt away. Grill thick slices briefly and serve with a drizzle of honey.
In a pan or dish
- Camembert – The classic. Score a cross in the top, push in some garlic and rosemary, and place the whole cheese in a cast-iron pan on the BBQ. After 15 minutes, you have a gooey cheese fondue ready for dipping bread into.
- Brie – Works just like camembert. Fill the cross with walnuts and honey for a sweet-savory combination.
Cheese as a burger topping
A burger without cheese is no burger at all. But which cheese melts best on a patty?
- Mature Goudse – Melts beautifully, full flavor, a Dutch classic on the burger.
- Red Fox Cheddar – A sharp, red cheddar that melts wonderfully. Place a slice on your burger in the last minute and close the lid. Check out our Red Fox Cheddar.
- Truffle cheese – For the ultimate burger. The truffle adds an earthy, decadent flavor that pairs perfectly with beef.
Tips for grilling cheese on the BBQ
- High heat, quick grilling – Cheese needs to form a crust fast. Leave it too long and it melts through the grate.
- Oil the grate – Brush the grate with a little olive oil so the cheese doesn’t stick.
- Thick slices – Cut slices at least 1.5 cm thick. Thin slices melt too quickly.
- Cold cheese – Place cheese on the BBQ cold, straight from the fridge. Cold cheese holds its shape longer.
- Use aluminum foil as a backup – Not sure? Place a sheet of aluminum foil on the grate and grill the cheese on top. Less crispy, but no risk of melting through.
How to organize a cheese BBQ from start to finish
Want to make cheese the star of the whole BBQ? Combine:
- Starter – Melted camembert with baguette to kick things off
- Main – Burgers with Red Fox Cheddar, plus grilled provolone on the side
- Vegetables – Grilled zucchini and bell pepper with grated Parmigiano
- To finish – A cheese board with the leftover cheeses, nuts and fruit
Which cheeses should you NOT grill?
Not everything belongs on the BBQ. Avoid these cheeses:
- Fresh mozzarella – Too wet, it melts straight into a puddle.
- Young Gouda – Too soft and rubbery when heated.
- Soft goat cheese – Falls apart. Great in a pan with honey and thyme, though.
- Blue cheese – Turns bitter over direct heat. Save it for the cheese board after grilling.
Ready to take your BBQ to the next level? Order your favorite grilling cheeses below.
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