{"id":1902,"date":"2024-11-17T04:24:59","date_gmt":"2024-11-17T04:24:59","guid":{"rendered":"https:\/\/www.sutyo.com\/5-great-cheeses-to-throw-on-the-grill-this-summer\/"},"modified":"2024-11-17T04:24:59","modified_gmt":"2024-11-17T04:24:59","slug":"5-great-cheeses-to-throw-on-the-grill-this-summer","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/5-great-cheeses-to-throw-on-the-grill-this-summer\/","title":{"rendered":"5 Great Cheeses to Throw on the Grill this Summer"},"content":{"rendered":"
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When firing up the grill this summer for meats, seafood and vegetables, consider putting cheese on top of the flames, too. This is a food tradition in many cultures, from Finland\u2019s bread cheese to India\u2019s paneer. While many kinds of cheese can be added to grilled foods such as a slice of Cheddar or a crumble of blue on a burger, these cheeses all have a high melting point so they stand up to being cooked directly on the grill, and can also be pan fried or baked. They will soften but won\u2019t melt between the grates. <\/p>\n

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\"Juustoleipa Ostbrod\"&nbsp;by&nbsp;FoodieExplorers&nbsp;is licensed under&nbsp;CC BY-NC 2.0

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“Juustoleipa Ostbrod”<\/a>\u00a0by\u00a0FoodieExplorers<\/a>\u00a0is licensed under\u00a0CC BY-NC 2.0<\/a><\/p>\n<\/figcaption><\/figure>\n

Bread Cheese<\/strong><\/h2>\n

What it is:<\/strong> In Finland bread cheese is called Juustoleipa. But despite the name, there\u2019s no bread in this cow\u2019s milk cheese. \u201cWisconsin Foodie\u201d<\/a> chef and Driftless Caf\u00e9<\/a> owner Luke Zahm recently demoed how to grill Wisconsin-based Carr Valley Cheese\u2019s bread cheese<\/a> in a virtual tailgate event (Wisconsinites love this pre-sporting event tradition where a lot\u2014including cheese\u2014is thrown on the grill), and suggests serving it a side with brats in a bun. <\/p>\n

Origin: <\/strong>Finland<\/p>\n

How to eat it:<\/strong> Grill it or bake it in the oven either cubed or as strips, \u201cuntil it glistens,\u201d says Carr Valley Cheese, which also suggests drizzling with honey, jam, or syrup for a contrasting sweet note.<\/p>\n

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Photo by\u00a0Kanwardeep Kaur<\/a>\u00a0on\u00a0Unsplash<\/a><\/p>\n<\/figcaption><\/figure>\n

Paneer<\/strong><\/h2>\n

What it is: <\/strong>Considered the Indian cousin to America\u2019s cottage cheese, this non-melting cheese is a commonly found in Indian menus, in dishes such as Paneer Tikka Masala or Saag Paneer. It can be made from from buffalo or cow\u2019s milk. In the US Sach Foods<\/a>\u2019 paneer, rolled out in 2019, continually earns raves and is the world\u2019s first organic, artisanal and flavored paneer. We profiled Sach Foods<\/a> last year. \u00a0In her story on paneer<\/a>, contributor Rinku Bhattacharya shared that it\u2019s an easy cheese to make at home. <\/p>\n

Origin: <\/strong>Punjab region of India<\/p>\n

How to eat it:<\/strong> This list of 11 recipes<\/a> spans apps to desserts, with surprising (but tasty) options like a hot paneer sandesh pudding.<\/p>\n

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\"halloumi salad-2\"&nbsp;by&nbsp;jules:stonesoup&nbsp;is licensed under&nbsp;CC BY 2.0

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“halloumi salad-2”<\/a>\u00a0by\u00a0jules:stonesoup<\/a>\u00a0is licensed under\u00a0CC BY 2.0<\/a><\/p>\n<\/figcaption><\/figure>\n

Halloumi<\/strong><\/h2>\n

What it is: <\/strong>Milk from sheep goes into this cheese that softens with just a little bit of high heat. Fans of halloumi\u2014a traditional food from this Mediterranean island\u2014often say it has the squeak of mozzarella and the flavor of feta. A Halloumi brand sold at Trader Joe\u2019s (Atalanta) incorporates dashes of mint.<\/p>\n

Origin: <\/strong>Cyprus<\/p>\n

How to eat it:<\/strong> Tired of cheeseburgers? Fry up a slice or strip of it or combine it with other grilled vegetables on a bun. Bon Appetit has a fun recipe for a Seared Squash and Halloumi Burger<\/a>.<\/p>\n

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\"panela.jpg\"

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“Queso Panela at the Armadillo – Northglenn, CO”<\/a>\u00a0by\u00a0Scorpions and Centaurs<\/a>\u00a0is licensed under\u00a0CC BY-NC-SA 2.0<\/a><\/p>\n<\/figcaption><\/figure>\n

Panela<\/strong><\/h2>\n

What it is: <\/strong>Referred to as queso panela<\/em> (and sometimes queso de la canasta) this Spanish cheese is a fresh cheese made from cow\u2019s milk. Like the rest of the cheeses on this list it doesn\u2019t melt but rather softens, holding its shape when grilled.<\/p>\n

Origin: <\/strong>Mexico<\/p>\n

How to eat it:<\/strong> It may sound basic, but quesadillas are one of the most popular recipes when grilling panela. Fold some panela between two tortillas, turn up the heat and flip halfway through. Here\u2019s a unique quesadilla recipe<\/a>\u2014with roasted tomatillos and poblanos that are pureed into an accompanying salsa. It\u2019s also great as the filling for peppers in chile rellenos<\/a>. <\/p>\n

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\"kefalotiri.jpg\"

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“Fried kefalotiri cheese”<\/a>\u00a0by\u00a0Navin75<\/a>\u00a0is licensed under\u00a0CC BY-SA 2.0<\/a><\/p>\n<\/figcaption><\/figure>\n

Kefalotyri <\/strong><\/h2>\n

What it is:<\/strong> A hard white or pale yellow farmhouse cheese made from either raw or pasteurized sheep\u2019s milk, goat\u2019s milk or a combination of the two. Like Romano, it\u2019s made in the beginning of the season after lambs have been weaned. <\/p>\n

Origin:<\/strong> It\u2019s been made in Greece since the days of the Byzantine Empire. It\u2019s also made in Cyprus and Turkey.<\/p>\n

How to eat it: <\/strong>Often used in flaming saganaki, a dramatic dish invented at a Greek restaurant in Chicago, it holds up well to being cooked in a cast iron skillet or directly on the grill. Serve it with a wedge of lemon to cut the saltiness or with juicy tomatoes. <\/strong><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

When firing up the grill this summer for meats, seafood and vegetables, consider putting cheese on top of the flames, too. This is a food tradition in many cultures, from Finland\u2019s bread cheese to India\u2019s paneer. While many kinds of cheese can be added to grilled foods such as a slice of Cheddar or a … Okumaya devam et “5 Great Cheeses to Throw on the Grill this Summer”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-1902","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=1902"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1902\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=1902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=1902"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=1902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}