It's not difficult but a couple of tips may be necessary.
- Put the cheese on fire at the end of your barbecue when the temperature tends to decrease. In this way, the cheese gets softer and grilled without melting, a "sweet" way.
- Turn it upside down using a spatula, and let it cook for a minute.
- To add the cheeses a special taste, you can be wrap it in vine leaves together with a mix of herbs, such as rosemary, thyme and oregano, before putting it on the grill.
Gourmet Grilled Cheese Recipes
Here are some easy and tasty recipes to make your barbecue really unforgettable.
Asiago and Polenta Screwers
Cut the Asiago cheese and the polenta into cubes and alternate them on skewers. Cook on low heat on the grill until the polenta presents a sort of golden crust. Serve with a drizzle of balsamic vinegar of Modena.
Grilled Fontina and Speck Wraps
Cut the Fontina into large pieces, and wrap them with speck slices. Tie them up using some chive and grill until the speck is crisp and golden.
Grilled Pecorino with Herbs
Grilled pecorino cheese is very simple and really fantastic for the lovers of sheep cheese: slice the cheese and leave the slices in a marinade of extra virgin oil, mint and oregano for a couple of hours. Put the cheese on the grill.
Grilled Fontina and Pineapple
And for dessert? Oh yes, you did understand! Try fontina and pineapple: cut the fruit into 1 inch thick cubes. Prepare a marinade with pineapple juice, honey and cane sugar. Alternate the pineapple and fontina cubes on the the skewers, dress them with the marinade and let them rest in the fridge for a couple of hours. Then grill them on the barbecue, bathing them occasionally with the marinade.