Grilling cheese is a delicious way to add flavor and get that tasty charred crunch, but finding a cheese that holds its shape instead of turning into a melted mess can be tricky. The key is understanding what makes some cheeses melt more easily than others.
Cheeses melt when their protein networks break down and their fats start to liquefy. So firmer, drier cheeses with more intact protein typically melt less. The components that affect meltability are:
Fat Content
Higher fat cheeses like brie or camembert liquefy readily when heated. Low fat cheeses like part skim mozzarella or ricotta hold their shape better.
Moisture Content
Wetter cheeses like feta, goat cheese or fresh mozzarella tend to melt more. Drier aged cheeses like parmesan resist melting.
Protein Breakdown
Aged cheeses with more broken down proteins will melt more easily. Young cheeses like queso fresco with proteins still intact will be firmer when heated.
Acidity
Higher acidity cheeses like goat cheese are more prone to melting than less acidic options.
So what’s the best cheese for grilling that won’t turn into a puddle? Here are some great options:
Halloumi
Halloumi is a traditional Cypriot cheese that’s often referred to as “grilling cheese.” It has a high melting point thanks to its low moisture content and high level of salt. The salty brine helps inhibit the proteins from breaking down.
When grilled, halloumi gets beautifully browned and squeaky while still retaining its shape. It’s often seasoned with herbs or spices and served in salads, sandwiches or on veggie skewers.
Grilling Tips
– Pat halloumi dry before grilling to help it brown instead of steaming.
– Grill on medium-high heat until golden brown on both sides.
– Slice or cube halloumi so it cooks quickly without oversoftening.
– Brush with olive oil to encourage browning.
– Sprinkle with za’atar, sumac or dry oregano before grilling.
Provolone
Aged provolone is a tasty pasta filata cheese from Italy that does great on the grill. It has a dense texture and low moisture content that prevents excessive melting. When grilled, provolone gets delightfully browned but stays in slices.
You can grill provolone in sandwiches for an excellent panini. Or slip a provolone slice under the skin of chicken breasts before grilling for melty cheese flavor without the mess.
Grilling Tips
– Use firm, aged provolone. Fresh mozzarella or soft provolone will melt too much.
– Cut provolone slices about 1/4 inch thick so they don’t oversoften.
– Sprinkle provolone with spices like crushed red pepper before grilling.
– Place provolone on preheated grill and cook 2-3 minutes per side.
Gruyère
Gruyère is a delicious Swiss cheese that stays sliceable when grilled. It has a dense, compact texture that doesn’t melt too readily. Nutty, salty gruyère gets an amazing crust on the grill while softening just enough.
It’s excellent in grilled cheese sandwiches, paired with charcuterie platters or even shredded over grilled vegetables. Gruyère also pairs well with wine or beer, making it a savory addition to outdoor meals.
Grilling Tips
– Use aged gruyère, not young or “cave-aged” versions that will melt more.
– Cut gruyère about 1/4 to 1/2 inch thick for easy grilling.
– Butter bread on the outside before grilling gruyère sandwiches.
– Try using gruyère on French onion soup croutons.
Queso Panela
Queso panela is a Mexican cheese perfect for grilling. It has a rough texture and salty, tangy flavor that stands up to heat. Panela gets nicely browned outside but doesn’t turn liquid.
It’s traditionally made into a grilled cheese called queso asado that’s served with corn tortillas. Try slicing panela and serving with grilled chicken, steak or shrimp. It also makes amazing quesadillas.
Grilling Tips
– Pat panela dry before grilling to prevent excess steam.
– Use a grill basket or perforated grill topper to prevent pieces from falling through grates.
– Grill over medium-high heat 2-3 minutes per side.
– Brush panela with oil to encourage browning.
– Add pickled onions, avocado or salsa on the side.
Raclette
Raclette is a washed rind cheese from Switzerland traditionally melted and scraped over potatoes. But it also grills up nicely into delicious slices.
The dense, fudgy interior softens without turning liquid thanks to raclette’s low moisture content. It gets an irresistible crunchy brown exterior full of nutty, roasted flavors.
Grilling Tips
– Cut raclette about 1/4 inch thick for easy grilling.
– Use raclette that’s been aged 2 months or more.
– Grill over medium-high heat for 2-4 minutes per side.
– Try grilling potatoes and vegetables to top with melted raclette.
– Raclette pairs great with rye bread, pickles and dried meats.
Asiago
Asiago is an Italian cow’s milk cheese that works beautifully on the grill. When aged, it develops a crumbly texture and nutty flavors.
Grilled asiago softens into delicious slices without getting overly melted. It becomes more pliable with a crisp browned exterior. Try using grilled asiago on pasta, salads or charcuterie boards.
Grilling Tips
– Use aged Asiago d’Allevo, not fresh Asiago Pressato.
– Cut asiago about 1/4 inch thick for grilling.
– Grill over medium heat for 2-3 minutes per side.
– Brush asiago slices with olive oil or balsamic glaze before grilling.
– Garnish finished asiago with chopped parsley or basil.
Cotija
Cotija is a crumbly Mexican cheese with a salty, tangy flavor profile. It softens but doesn’t melt when grilled, making it perfect for tacos, fajitas or quesadillas.
Cotija develops an irresistible smoky char and caramelized crunch. It has a drier texture than other Mexican cheeses so it won’t ooze all over the grill.
Grilling Tips
– Use authentic cotija made from cow or sheep’s milk. Feta is not a good substitute.
– Crumble cotija over meats or vegetables right at the end of grilling.
– Sprinkle cotija over grilled corn on the cob.
– Add cotija to grilled chicken for tacos or salads.
– Pair cotija’s saltiness with something sweet like mango salsa.
Parmesan
Parmesan is one of the world’s most popular cheeses, with good reason. This hard Italian cheese is delicious right off the grill into crunchy, melted slices.
True parmesan has a low moisture content that prevents it from becoming totally liquid when grilled. It softens into a chewy, nutty texture with a browned exterior.
Grilling Tips
– Use authentic parmesan, not “parmesan-style” cheese.
– Cut parmesan into 1/4 inch slices or shred it first.
– Grill over medium heat for 1-2 minutes per side.
– Drizzle grilled parmesan with honey or use in panini sandwiches.
– Garnish grilled vegetables, meat or seafood with melted parmesan.
Aged Gouda
Gouda is one of the world’s favorite cheeses, with many varieties made worldwide. Aged gouda is a great choice for grilling since it resists melting into a puddle.
The aging process gives gouda a dense, crystalline structure and nutty flavor that stands up to the grill’s heat. Grilled gouda slices beautifully and adds delicious richness.
Grilling Tips
– Use gouda aged at least 1 year, preferably longer. Young gouda melts too easily.
– Cut gouda into 1/4 to 1/2 inch slices so it doesn’t oversoften.
– Grill gouda over medium heat for 2-4 minutes per side.
– Try using grilled gouda on burgers or in grilled cheese sandwiches.
– Gouda pairs well with smoky flavors from grilled meats or charred vegetables.
Compare Melting Properties
To sum up, here is how these grilling cheeses compare in meltability:
| Cheese | Moisture Content | Fat Content | Meltability |
|---|---|---|---|
| Halloumi | Low | Medium | Low |
| Provolone | Low | Medium | Low |
| Gruyère | Low | Medium | Low |
| Queso Panela | Medium | Medium | Medium-Low |
| Raclette | Low | Medium-High | Low |
| Asiago | Low-Medium | Medium | Low-Medium |
| Cotija | Low | Low | Low |
| Parmesan | Low | Medium | Low |
| Aged Gouda | Low-Medium | Medium | Low-Medium |
Conclusion
Halloumi, provolone, gruyère, raclette, parmesan and aged gouda are some of the best options for grilling cheese that melts minimally. Their lower moisture content, higher acidity, firmer texture and intact protein structures prevent them from turning liquid on the grill.
Cheeses like fresh mozzarella, brie, camembert, goat cheese or blue cheese will tend to melt too much when grilled. Choosing a good melting cheese ensures you’ll get deliciously browned slices that hold their shape instead of a melted mess.
With the right cheese, you can take advantage of the smoky flavors grilling imparts without losing that satisfying cheese bite. Whatever cheese you prefer, bring it outside, throw it on the grill, and enjoy a whole new way to experience your favorite flavors.