Halloumi and Camembert: How to Grill Cheese Perfectly

Grilling cheese is presented as a fast, tasty alternative to meat on the barbecue. Firm cheeses such as Halloumi keep their shape on a hot grate, developing a golden crust after two to four minutes per side, and can be served with olive oil, herbs, or fruit. Softer cheeses like Camembert and Hermelín melt inside a foil packet or on a grilling tray, producing a creamy interior that pairs well with bread, crackers, or grilled vegetables. The guide advises cutting cheese to about one‑centimetre thickness, using a lightly oiled surface to prevent sticking, and watching closely to avoid overcooking. Various serving ideas are suggested, from appetizers to main‑dish toppings, suitable for summer gatherings, terraces, or picnics.