Ready to elevate your grilling game? 🧀🔥 Forget the usual suspects! This guide dives into the world of incredible Italian cheeses beyond mozzarella and Parmesan that are perfect for grilling. We're talking about cheeses that melt beautifully, offer unique flavor profiles, and will seriously impress your guests. Get ready to become the ultimate grill master with these cheesy secrets!

🎯 Summary

• Scamorza: A smoky, semi-hard cheese that's a grilling dream.
• Caciocavallo: A stretched-curd cheese that develops a delicious crust on the grill.
• Provolone: A versatile cheese that melts beautifully and adds a mild, slightly tangy flavor.
• Halloumi (Italian-style): A firm, brined cheese that holds its shape and gets wonderfully golden brown.
• Burrata (Grilled): Yes, you can grill burrata (carefully!) for an explosion of creamy flavor.
• Taleggio: A washed-rind cheese with a pungent aroma and surprisingly mild, fruity flavor when grilled.

We'll delve into each cheese, exploring its flavor profile, grilling techniques, and serving suggestions. Plus, we'll share some grill master secrets to ensure your cheesy creations are a sizzling success.

Scamorza: The Smoky Sensation

Scamorza is a pasta filata (stretched-curd) cheese, similar to mozzarella, but it's dried for a longer period, giving it a firmer texture and a distinctive smoky flavor. It's typically shaped like a pear or a ball and is often smoked over wood chips, adding another layer of complexity. Think of it as mozzarella's sophisticated cousin, perfect for grilling.

Grilling Scamorza

Scamorza is a grilling champion! Its semi-hard texture allows it to hold its shape while developing a beautiful golden-brown crust. Slice it into ½-inch thick pieces and grill over medium heat for 2-3 minutes per side, until grill marks appear and the cheese is softened but not melted completely. Be careful; cheese cloth or tin foil can be used.

Serving Suggestions

• Grilled scamorza with roasted vegetables and a balsamic glaze.
• Scamorza skewers with cherry tomatoes, basil, and grilled eggplant.
• Melted scamorza on grilled panini with prosciutto and arugula.

Caciocavallo: The Hanging Horse Cheese

Caciocavallo is another stretched-curd cheese, traditionally shaped like a teardrop and hung to dry. The name translates to "horse cheese," referring to the way it's hung over a wooden pole to age. It has a slightly tangy flavor that intensifies with age, and it's fantastic for grilling.

Grilling Caciocavallo

Similar to scamorza, caciocavallo grills beautifully. Slice it into ½-inch thick pieces and grill over medium heat until golden brown and slightly softened. The grilling process brings out its nutty and slightly sweet notes.

Serving Suggestions

• Grilled caciocavallo with grilled peaches and a drizzle of honey.
• Caciocavallo melted on grilled steak or chicken.
• Grilled caciocavallo with a side of crusty bread for dipping.

Provolone: The Versatile Veteran

Provolone is a semi-hard cheese that comes in various shapes and sizes, from small pears to massive cylinders. It has a mild, slightly tangy flavor that becomes more pronounced as it ages. Provolone Dolce is sweeter, while Provolone Piccante has a sharper taste. It's a grilling staple for its melting properties and flavor.

Grilling Provolone

Provolone is incredibly versatile on the grill. You can grill slices directly, or use it to stuff other foods. Grilled provolone is a classic addition to burgers and sandwiches.

Serving Suggestions

• Grilled provolone burgers with caramelized onions and balsamic mayo.
• Provolone-stuffed grilled portobello mushrooms.
• Grilled provolone with a side of fig jam and crackers.

Halloumi (Italian-Style): The Squeaky Delight

While Halloumi is traditionally from Cyprus, Italian cheesemakers have adopted and adapted the style, creating their own versions of this brined cheese. Halloumi has a high melting point, which means it holds its shape beautifully on the grill, developing a golden-brown crust while remaining soft and slightly squeaky inside.

Grilling Halloumi

Slice halloumi into ¼-inch thick pieces and grill over medium-high heat for 2-3 minutes per side, until golden brown and slightly softened. It’s important to use a clean, well-oiled grill to prevent sticking. Because of its high melting point, it's really easy to work with. Grilling brings out its salty and savory notes.

Serving Suggestions

• Grilled halloumi skewers with vegetables and a lemon-herb marinade.
• Halloumi salad with grilled watermelon, mint, and a balsamic vinaigrette.
• Grilled halloumi tacos with spicy salsa and avocado crema.

Burrata (Grilled): The Creamy Surprise

Grilling burrata? Sounds crazy, right? But it’s possible (and delicious!) with the right technique. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside is filled with stracciatella and cream, giving it a rich, buttery flavor. Grilling it adds a smoky element that complements the creamy interior.

Grilling Burrata

This requires some finesse. First, make sure your burrata is very cold. Wrap it tightly in several layers of cheesecloth that has been soaked in cold water. Grill over low heat for just a minute or two per side, until the cheesecloth is lightly charred. The goal is to warm the outer mozzarella layer without melting the creamy center completely. Think lightly smoked mozzarella with a creamy core.

Serving Suggestions

• Grilled burrata with grilled bread, tomatoes, and basil.
• Burrata salad with grilled asparagus and a lemon vinaigrette.
• Grilled burrata on a pizza with prosciutto and arugula (added after grilling).

Taleggio: The Stinky, But Delicious Cheese

Taleggio is a washed-rind cheese with a pungent aroma, but don't let that scare you away! Its flavor is surprisingly mild and fruity, with a creamy texture. Grilling taleggio intensifies its flavor and creates a gooey, decadent treat.

Grilling Taleggio

Wrap a small wheel of Taleggio in foil and grill over low heat for 5-7 minutes, until softened and melted. Be careful when opening the foil, as the melted cheese will be very hot. Alternatively, you can place a slice of Taleggio on top of grilled bread or vegetables to melt.

Serving Suggestions

• Grilled taleggio with grilled pears and walnuts.
• Taleggio melted on grilled polenta with mushrooms.
• Grilled taleggio crostini with a drizzle of honey.

Grill Master Secrets for Cheesy Success

Now that you know which Italian cheeses to grill, here are some secrets to ensure your creations are a sizzling success:

1. Use Medium Heat: Avoid high heat, which can cause the cheese to melt too quickly and burn.
2. Oil the Grill: Prevent sticking by oiling the grill grates before grilling the cheese.
3. Use a Grill Basket or Plancha: For softer cheeses like burrata or taleggio, use a grill basket or plancha to prevent them from falling through the grates.
4. Watch Carefully: Cheese can melt quickly, so keep a close eye on it and remove it from the grill as soon as it's ready.
5. Experiment with Flavors: Don't be afraid to add herbs, spices, or glazes to your grilled cheese creations.

Keywords

• Italian cheese
• Grilling cheese
• Scamorza
• Caciocavallo
• Provolone
• Halloumi
• Burrata
• Taleggio
• Grilled cheese recipes
• Italian grilling
• Cheese for grilling
• Smoked cheese
• Pasta filata
• Stretched-curd cheese
• Brined cheese
• Washed-rind cheese
• Grill master
• Cheese skewers
• Grilled appetizers
• Italian cuisine

The Takeaway

So, fire up your grill and get ready to explore the delicious world of Italian grilling cheeses! From the smoky flavor of scamorza to the creamy surprise of grilled burrata, there's a cheese out there for every palate. With a little practice and these grill master secrets, you'll be creating cheesy masterpieces in no time. Don't be afraid to step outside your comfort zone and try something new! 💡

Looking for some pairing ideas? Check out Italian Cheese and Wine The Ultimate Pairing Guide for Foodies. Or, if you want to learn even more about Italian cheese, Unlocking Italian Cheese Aging What Makes Each Type Unique has great information.

Frequently Asked Questions

Q: Can I use any type of Italian cheese for grilling?

A: Not all Italian cheeses are suitable for grilling. Softer cheeses like ricotta or fresh mozzarella will melt too quickly. Opt for semi-hard or firm cheeses like scamorza, caciocavallo, provolone, or halloumi.

Q: How do I prevent cheese from sticking to the grill?

A: Make sure your grill grates are clean and well-oiled before grilling the cheese. You can also use a grill basket or plancha to prevent sticking, especially for softer cheeses.

Q: What's the best way to grill burrata?

A: Grilling burrata requires some finesse. Wrap it tightly in several layers of cheesecloth that has been soaked in cold water. Grill over low heat for just a minute or two per side, until the cheesecloth is lightly charred.

Q: Can I grill cheese ahead of time?

A: Grilled cheese is best served immediately, as it can become rubbery as it cools. If you need to prepare ahead of time, grill the cheese lightly and then reheat it on the grill just before serving.

Q: What are some good flavor pairings for grilled Italian cheese?

A: Grilled Italian cheese pairs well with a variety of flavors, including roasted vegetables, balsamic glaze, honey, grilled fruit, herbs, and spices. Experiment with different combinations to find your favorites!