How to Start Grilling Cheese This Summer

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There’s nothing quite like the cookout with a cold drink in hand, and if you’re ready to shake up your summer griddle game, grilled cheese — with or without a sandwich — should be on your radar. Discover how to use grilling cheese for tasty meals and to-die-for sandwiches. Make every crispy slice the best. 

What Is Grilling Cheese?

While many people would think it’s a variety of sandwiches, it’s instead a firm, brine-cured cheese designed to hold its shape under high heat. It doesn’t melt into goo like cheddar or mozzarella. Instead, it sears beautifully, creating a golden crust with a warm, chewy center. Think meaty texture with a salty bite that pairs perfectly with roasted vegetables, meats and even fruit.

Halloumi is the most popular grilling cheese but is not the only option. Variants like paneer from India, queso panela from Mexico and bread cheese from Scandinavia are all excellent choices. 

How to Grill Cheese Like a Pro

No need to be a pitmaster to get this right. The secret to nailing chargrilled cheese is understanding its fat content and moisture levels. Grilling cheeses are low-moisture and high in protein, which means they won’t melt into the fire or burn on the skillet. But check you get your fire right — avoiding dangerous smoke by using incorrect combustible materials like plastics, which create hazardous fumes that can soak into your cheese. 

Here’s how to prepare the perfectly grilled cheese:

1. Preheat your fire: You want medium to medium-high heat. Cast-iron pans also work well. 
2. Oil the cheese, not the grill: A light brush of olive oil prevents it from sticking and boosts flavor. 
3. Griddle two to three minutes per side: You’re aiming for roast marks and a bit of browning, so check it frequently. 
4. Serve hot: Once off the grill, quickly get it to the plate. It’s best served warm and crispy.  
5. Try a pro tip: You don’t need to marinate it, as it already brings its own salty flavor. But a squeeze of lemon or a drizzle of honey can level it up. And try not to overdo it on your snake venom beer while you’re cooking as 67.5% alcohol can quickly make you forget to flip those cheesy sticks.

The Best Cheese for Grilling

Not all cheeses can handle the heat, so don’t toss just any block on the BBQ. The best cheese for grilling holds its shape and delivers on flavor. Avoid anything soft or aged, like brie, camembert or blue cheese, which will collapse and ruin your cookout. 

You can try:

• Halloumi: This is a firm, salty favorite. It’s a classic Cypriot cheese that’s traditionally made with a mix of goat, cow and sheep milk. A hundred grams of this Greek cheese contains 21 grams of protein and 25 grams of fat, making it a perfect addition to an Atkins diet but not ideal if you’re on a low-calorie diet. 
• Paneer: Try this mild Indian or South Asian cheese that’s dense and satisfying. It’s made from buffalo or cow’s milk and pairs perfectly with smoky spices. But watch out, as this is a rich cheese with 25 grams of protein and 25 grams of fat per 100 grams. 
• Bread cheese: Leipäjuusto, as it’s traditionally known, hails from Finland but is enjoyed all over the Scandinavian countries. This delicacy may be a little harder to source in the U.S., but you may find it at specialty cheese shops or order it through online retailers. It has a mild, buttery taste due to being made from cow’s colostrum, but you can also find variations that list reindeer or goat’s milk as the main ingredients. It’s also a little lighter in fat and protein at 19 grams per 100 grams. 
• Queso panela: Enjoy this Mexican cheese in its traditional basket form. It’s made from cow’s milk and has a dense texture that holds up well to heating. It pairs with chili-lime seasoning, and it’s often used as a meat substitute in Mexican cooking, so serve it with a glass of high-quality Blanco tequila with flavorful grassy notes. Queso panela has about 21 grams of protein per 100 grams and 25 grams of fat. 

How to Grill Halloumi Without Ruining It

Halloumi is the undisputed champ of the summer cookout. But if you’ve never done it before, here’s how to wow your guests without it turning into a salty rubber puck over the coals. 

1. Slice thick: Cut the cheese into half-inch slices to keep things intact once it heats up. If it’s too thin, it falls apart. 
2. Pat it dry: Remove excess brine to avoid flare-ups. 
3. Use direct heat: Sear it right on the grill or in a pan for two to three minutes per side, peeking at the underside every 30 seconds. 
4. Don’t flip it too soon: It will naturally release from the frying surface or pan once it’s ready. 
5. Serve immediately: Halloumi is tender while hot, so dig in before it sets and gets more rubbery. 

Grilling Cheese Recipes You’ll Actually Use

You don’t need a degree in gastronomy to toast your favorite halloumi or queso panela. Whether you’re going full vegetarian or just adding a cheesy sidekick, these recipes deliver bold flavors with minimal effort. Or slap a few slices next to your steak on the barbecue for a bold side dish. 

• Halloumi skewers: Thread cubes of halloumi with red peppers, zucchini and red onion. Brush with olive oil and lemon juice. 
• Seared salad: Toss chargrilled cubes with cherry tomatoes, cucumber, olives and a balsamic glaze. 
• Burger patties: Stack toasted halloumi with avocado, lettuce and harissa mayo on a bun. It’s an ideal choice for those who follow meatless diets but prefer not to eat fungi like mushroom patties. 
• Honeyed bread cheese: Serve warmed slices of the traditional cheese with a handful of toasted nuts and a drizzle of honey.  

FAQ

What Makes Cheese Suitable for Grilling?

It’s high in protein and low in moisture. That structure means it holds its shape without melting, unlike mozzarella or cheddar. 

Can I Grill Cheese in a Pan Instead of a BBQ?

Absolutely. Use a cast-iron skillet or pan on the stove for excellent results — just watch the heat and avoid burning it. Don’t over-fry or cover the pan with a lid to prevent it from becoming rubbery. 

Is Grilled Cheese Healthy?

It depends. Halloumi and paneer are quite high in fat and sodium, but they’re packed with protein. Balance things out with veggies. 

Fire It Up

Grilling cheese is one of the simplest ways to upgrade your summer barbecue without a ton of prep or complicated gear. It brings smoky flavor, satisfying texture and pure crowd-pleasing magic. Whether tossing it in a salad, stacking it in a burger or eating it straight off the skewer, chargrilled cheese is your new summer go-to.

So grab some tongs, prep a few slices and make room next to the steaks — cheese deserves a spot on the barbecue this season.