Does anyone melt cheese over meat on the BBQ?

[babylonsister]

I received this info from igourmet; it doesn't sound 'bad', but other than cheeseburgers, I dunno.

Grilling Cheese Assortment On Sale: Save $10

When grilling season arrives, we Americans love nothing more than cooking over an open flame. Whether your preference is for chops, burgers or chicken, the addition of cheese to freshly barbequed meats creates a heavenly marriage. This special assortment includes five of our favorites for the grill. All five are guaranteed to perform well on the grill.

Cotswold: A harmonious blend of mellow, crumbly cheese and powerful chives and onion bits, Cotswold is a terrific complement to freshly grilled meats. In England, it is a notoriously popular pub cheese that is commonly served with hard-crusted bread and a strong, dark ale. We prefer it melted over grilled chicken or chops and atop juicy burgers. It makes a great cheese dog too.

Murcia: A Spanish Queso de Cabra, Murcia is produced in the region of the same name. The Murcia region's rich variety of grasses, shrubs and abundant wild herbs give this cheese a taste and aroma that could only come from the Spanish heartland. Its distinctive lemony-peppery flavor and supple satiny body have earned Murcia a place among Spain's elite cheeses, and a regular spot at our barbeque. It is simply wonderful melted over paprika-rubbed chicken or pork.

Paladin Bavarian Blue: This tangy Roquefort-style blue cheese is produced in Bavaria's Alpine countryside. German cheesemakers have spent centuries taming the inherent sharpness of the original blue-veined cheeses, passing their time-tested methods down from generation to generation. The result is an incredibly smooth, flavorful blue cheese which melts smoothly on top of burgers, chicken breast and steak.

Austrian Alps Gruyere: A delicacy originally from the Gruyere district of Switzerland, this cheese is best known as the key ingredient to making fondue. The Austrian version offers all you'd expect in an Alpine Gruyere. It is delightfully nutty and spicy, full flavored and aromatic when melted. What sets it apart is the quality of the milk used to make this grand cheese. Always a favorite alongside the barbeque, it melts easily over burgers, brats and chops.

Kasseri: In modern Greece, the most traditional sheep cheeses are called Kasseri. They are made in large wheels of fairly firm cheese. Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk. Because of its unusual ability to stay solid when heated, Kasseri is often served grilled on skewers, mixed with lamb or oiled-up veggies. It makes a sensational side dish or a complete meal served with a simple salad.

Halloumi: The Hottest Cheese on Earth
For centuries it has been a staple in the Cypriot diet. Recently, Halloumi's popularity has escaped the tiny island nation of Cyprus and is fast becoming a worldwide phenomenon. Combining the texture of mozzarella with the briny moisture of feta, Halloumi is easily one of the world's most versatile cheeses. Instead of melting when cooked, Halloumi browns beautifully, especially when grilled. Simply brown it on both sides and serve it hot as a snack or hors d'oeuvre. Alternatively, this lively 100% pure sheep's milk cheese can be served fresh (uncooked) in a salad or sandwich. We love its mild, salty, slightly lemony flavor and its elastic, firm texture. Once you get hooked on Halloumi, you'll find yourself craving it all day long. It rivals Parmigiano Reggiano and Grana Padano in terms of its addictive qualities - it's that good!

[The empressof all]

1. That looks like a terrific assortment

I'm placing an order there this week anyway....I think I'll have to add it to my list.

[eleny]

2. " Cheese - all stinky"

That's one of their categories - how cute!

I'm glad you posted about this company. I found that they have three Lithuanian cheeses for sale in their Eastern European category. I'm going to order some as a treat around the holidays.

[Tab]

3. I ordered some cheese

Saw the Italian Buffalo Mozzarella, and thought I'd try that, then went for the grilling cheese, and then went for the "shredding cheeses". Decided to stop there.

Will know more in a day or two when they arrive! I'm most curious about the Mozzarella.

- t

[Stinky The Clown]

4. Have you ever had real bufala?

Its quite different from even the fresh mozz we get in this country. much risher and creamier.

There's a place in Texas and a place in NH (I think) that each make it from water buffalo milk like they do in Italy.

[Mojorabbit]

5. I buy their portuguese cheeses

for my mom. Great company.