Cheese on the BBQ: This is how to grill and melt cheese perfectly on the barbecue!

The best cheeses for the BBQ

Not every cheese lends itself well to the barbecue, but with the right choice, you can prepare surprisingly delicious dishes. A few toppers in a row:

• Halloumi: This semi-hard Cypriot cheese is known as grill cheese par excellence. Halloumi does not melt on the BBQ, so you can put it directly on the grill. When heated, it gets a lovely crispy crust while the inside becomes soft. Bonus: halloumi even squeaks a little between your teeth when you chew it: a funny feature your guests will definitely talk about!
• Paneer: Paneer is an Indian cheese that, like halloumi, remains firm when heated. Its mild, creamy flavour makes paneer great for seasoning with marinades and spices. Thread cubes of paneer onto a skewer with vegetables or grill slices directly; this cheese keeps its shape and gets a nice grill stripes without melting.
• Gouda cheese (mature): A hearty mature Gouda cheese on the BBQ? Yes, it can be done! Although young Gouda melts quickly, a slightly older Gouda cheese holds up better on the grill. Place a thick slice (in aluminium foil or on a cedar plank) on the barbecue and let it melt slightly. You'll get a smoky, savoury cheese flavour as a surprising addition to a burger or grilled vegetables, for example.
• Camembert or brie: Soft white mould cheeses like camembert and brie turn into a creamy treat on the BBQ. You can gently warm a camembert in its wooden box (or well wrapped in foil) on the barbecue into a kind of mini cheese fondue. The result is melted cheese from the barbecue to dip in with bread or raw vegetables. Perfect for those who love warm, creamy cheese. Tip: slice the top of the cheese crosswise and tuck in a sprig of rosemary and clove of garlic for extra flavour before grilling.
• Goat cheese: Fresh goat cheese also does well on the BBQ, provided you are careful. Preferably use a special cheese grill holder or a pan, because goat's cheese gets soft quickly. Try wrapping goat cheese in a slice of bacon and grilling it briefly: the outside gets crispy, while the inside is deliciously creamy. These little packages make a top appetiser from the grill.
• Blue vein cheese: You won't be quick to put blue vein cheese (such as gorgonzola or roquefort) in slices on the grill, but they are top to vary. For example, add some blue cheese as a stuffing in a portobello mushroom or melt a piece on a grilled burger. The intense, tangy flavour of blue-veined cheese adds a unique accent to your BBQ dish.
• Smoked cheese: This golden yellow cheese with smoky flavour is ideal for BBQ. Thanks to its firm texture, you can grill slices briefly on a board or in a pan. The smoky aromas of the cheese enhance the BBQ character of your dish and go perfectly with meat, vegetable skewers or even a pulled pork sandwich. Tip: combine smoked cheese with a lick of mustard or a sweet chutney for extra depth.

Of course, you can always melt a slice of your favourite cheese over grilled meat or vegetables too. The possibilities are endless with cheese on the barbecue!

Grilling cheese: useful tips and techniques

Ready to grill? With these tips & techniques, grilling cheese on the barbecue goes off without a hitch and with maximum results:

• Preparation is everything: Take the cheese out of the fridge in time so that it is at room temperature before putting it on the BBQ. Cut hard cheeses into slices about 1 cm thick or into cubes for skewers. This way, the cheese heats up evenly and you get a nice crust.
• Grease and season: Nothing is worse than cheese sticking to the grid. So brush both the grill and the cheese lightly with oil. Or even better: marinate the cheese beforehand in olive oil with your favourite herbs and spices. A little thyme, rosemary, oregano or chilli pepper can work wonders. This prevents sticking, gives extra flavour and a nice herbal crust. For a crunchy effect, you can even bread hard cheese: run slices through some crumbled bread or finely ground nuts before grilling, for a golden brown crust.
• Use foil, a board or pan: Soft cheeses and very melty cheeses should not be placed directly on the grill. Wrap these cheeses in aluminium foil or place them in a cast-iron pan or special barbeclette pan. This will prevent the melted cheese from dripping into your barbecue (and causing a mess or flames). Moreover, with a cedar smoking board under the cheese, you can kill two birds with one stone: the board not only catches any drips, but also adds a subtle smoky flavour to the melting cheese. Remember to briefly soak cedar boards in water beforehand, this way they don't burn and gradually release their aroma.
• Heat control: Grilling cheese requires slightly less heat than a T-bone steak. Preferably use medium, indirect heat for cheeses that need to melt. For example, place your wrapped camembert at the edge of the BBQ or over a burner that is off, so that it can cook gently into a running mass without burning. Firm cheeses like halloumi and paneer, on the other hand, can be placed briefly over direct heat for those grill stripes, but stick with it: they only need a few minutes. Tip: Close the lid of your barbecue when melting cheese. This way, the cheese heats up evenly and you also get a nice smoky BBQ flavour.
• Patience: Leave the cheese alone while grilling. Flipping too often is unnecessary and can cause it to fall apart. Wait for a golden brown crust to form before flipping.
• Safety first: The golden rule of barbecuing also applies to cheese on the BBQ: pay attention to fire and safety. Melting cheese can lose some fat that drips into the coals. Therefore, make sure no too high flames reach the grill (turn down a burner if necessary or move the cheese around for a while) and keep a plant spray or water handy to tame rising flames immediately. This will keep your BBQ party under control.

Delicious recipe ideas for cheese from the barbecue

Time for inspiration! You can vary endlessly with cheese on the BBQ. Here are a few surprising BBQ cheese recipes to make your mouth water:

1. Smokey BBQ cheeseburger

An ultimate burger with grilled sweet potato and Smokey BBQ cheese that melts deliciously on top. This burger with smoky Gouda cheese is a topper for any barbecue and super simple to make.

Check out the full recipe here: Make Smokey BBQ cheeseburger.

2. Grilled aubergine rolls with smoked cheese

Lightly marinated slices of aubergine, briefly roasted on the BBQ and rolled up with melting Henri Willig smoked cheese. A surprising snack, perfect as a vegetarian starter or side dish for during your barbecue evening.

Read how to make: Roasted aubergines with smoked cheese.

3. Baked potato with herb cheese and dip

Wrap large potatoes in foil and roast them between the coals until tender. Then fill them with a mixture of Henri Willig Roasted Tomato cheese dip and pieces of Herb & Garlic cheese, and let it melt briefly on the BBQ. The result is a deliciously creamy potato!

Get started with this recipe: Baked potato with Henri Willig cheese.

Serve and enjoy like a true bon vivant

A burgundy BBQ with cheese naturally includes delicious side dishes and drinks. Serve your grilled cheese appetisers with French bread, crackers or a fresh green salad to balance things out. For example, a watermelon or grape salad goes great with the taste of cheese. And do you want to top it all off for the epicurean in you? Pour an appropriate drink with it: a fresh white wine or rosé often goes well with warm cheese, as does a fruity beer. This will make outdoor cooking a party!

Get started!

Are you excited to get started yourself? What are you waiting for? Get those delicious Henri Willig cheeses, fire up the barbecue and enjoy the sound of the bbq and the smell of melting cheese on the grill. The fun is in trying and tasting. Invite family or friends to a tasting evening and surprise them with your new barbecue skills!