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Grilled cheese, but NOT a sandwich

anyone have any experience in grilling a piece of cheese, say a 2 inch square? What is the best way? Do you coat it with anything - flour, breadcrumbs? What is the best variety of cheese to use for this? TIA.

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  1. Raclette scrapped on a warm plate. Doesn't get much easier.

    6 Replies
    1. re: INDIANRIVERFL

      I love love Raclette! It's great for everything involving melted cheese!

      1. re: INDIANRIVERFL

        I love Raclette served traditionally like in Switzerland. After discovering it on a trip to the Swiss Alps several years ago, I am surprised that the tradition never caught on in the US like fondue.

        The basic tradition is to melt this delicious Raclette cheese near an open fire and scraping the melted cheese over boiled potatoes. Often served with pickled onions, gherkins, dried beef and/or ham.

        After spending a few weeks in the Swiss Alps, close to the borders with France and Italy, I came home craving this dish. When I was living in New Jersey, I could get most of the ingredients to come close to duplicating the dish at Wegman's. I used fingerling potatoes, Raclette cheese, dry beef, jarred gherkins and pickled onions found on their "olive" bar. I baked the cheese in shallow ramekins in the oven. Yum!!

        1. re: Springhaze2

          I eat Raclette all the time but never the actual process of Raclette. Is there a way to melt at home without a Raclette grill? You just slide it out of the ramekin? They do sell them now at Wegmans and Whole Foods.

          1. re: fldhkybnva

            I melted individual portions in a small ramekins in the oven and just gave each person one ramekin to kind of slide off/cut the portions they wanted for each potato. (with pot holders to protect hands). Corning Ware Grab-it bowls have little handles. I did not have a Raclette grill. Unfortunately, I now live in rural North Carolina and cheese like Raclette is nowhere to be found.

              1. re: GraydonCarter

                Bigger but similar than the one at Whole Foods, right at the cheese counter. I didn't make it up:)

        2. I think there are more ways to bake cheese than to grill it. Baked brie is common, with various coatings and toppings. A restaurant I used to enjoy in Mexico City had a baked parmesan appetizer that was delicious.

          1. I think the only cheese I've ever grilled on its own is Halloumi. I would think most cheeses would just melt through the grill...

            8 Replies
              1. re: foxspirit

                Same here- just out of the wrapper and onto the grill....

                1. re: foxspirit

                  I've never tried Halloumi, are there any cheeses you might compare it to in terms of taste?

                  1. re: fldhkybnva

                    taste - probably closest to feta. Texture - dense and chewy. Love halloumi - had a halloumi and mushroom sandwich for dinner tonight

                    1. re: fldhkybnva

                      fldhky- I have a feeling you would love Halloumi! To me it tastes kind of like a mix between feta and parmesan. Also close to Kaseri if you've ever tried that. Very yummy.

                      1. re: ludmilasdaughter

                        I seem to love nearly all cheese. I always eye it at the store but never bit. I think I'll try it this weekend with the broil method perhaps for less margin of error.

                  2. Use a harder cheese.
                    Flour, egg, bread, plenty of hot oil. You really could get away with just flour for a lighter coating. It will help if the cheese sits out for a bit and "sweats".
                    Blot on paper towels immediately after cooking.
                    Season RIGHT AWAY, or it won't stick.

                    1 Reply
                    1. re: monavano

                      Should the cheese stay out before frying? I've always kept it very cold so as not to melt too much. I'm confused with your last sentence, could you clarify? I love fried cheese....

                    2. broiler with a slice of cheese on a slice of bread, can add things, onions, bacon ,tomatoes, chile sauce,.american, cheddar both work well. well, i guess it is an open sandwich *g*

                      1. frico.

                        not grilled, but can be baked on parchment or cooked in a skillet.

                        4 Replies
                        1. re: hotoynoodle

                          More of a tuile than grilled cheese.

                          1. re: monavano

                            Loved it so much still carry a card from Bastianitch's NY place Frico from the late 90's and named one of my dogs frico.

                          2. Paneer. Can be grilled, fried, baked, etc.

                            1. Have you checked your grocery store for Yanni grilling cheese? Its made to grill, works great.

                              1. Clarify your terminology. Do you mean directly on the grate of an outdoor grill, or on a grill pan either outside or inside on the stove, or in a pan or on a griddle? The last is how a grilled cheese sandwich is made. A stovetop pan or griddle will work for frico, as will a baking pan in the oven. Use grated or shredded hard cheese. Parmesan and cheddar are the usual suspects. No coating is used, nor does the pan need greasing. Just put a mound of cheese onto the preheated surface (med-high) and remove it with a pancake turner once the edges are brown and everything is melted.
                                Instantly drape over a rolling pin or an inverted cup if you want to shape it. Like a tuile cookie, it will harden within seconds.

                                If you mean on a grill grate, or a grill pan, paneer or halloumi.

                                4 Replies
                                1. re: greygarious

                                  graygarious...I was thinking pan or griddle. I like to experiment in the kitchen, but directly on the grate is not what I had in mind. Pinotho

                                  1. re: pinotho

                                    Haloumi (a middle eastern cheese) or pressed paneer will fry well without melting. Toss in a non-stick pan, brown, turn, serve with a bit of lemon juice.

                                    If you do a more melty cheese it will spread out in the pan as it heats. For something like cheddar or mozza, I think you'd need to go the breaded and deep fried route.

                                    Actually, I do like pan fried cheddar. I toss a thick slice of cheddar into a non stick pan over medium heat. The cheese will go liquid and spread out in a puddle, then the fat will separate from the milk solids, and then it will gradually brown, forming a flat, chewy, slightly lacy grilled cheese pancake cooking in its own fat. Lift that out, eat while still nice and warm. Mmmm....

                                    1. re: tastesgoodwhatisit

                                      As you said, mmmm... I also sometimes bake cheese on a cookie sheet. When cooled makes great snacks.

                                  2. Similar to halloumi is Finnish bread cheese (leipäjuusto or juustoleipä). That grills well.

                                    1 Reply
                                    1. re: chowser

                                      I just bought this cheese today. It's quite interesting and great even out of the microwave. It's a bit greasy so a small bit was all I needed.

                                    2. Grilled scamorza. Heat a grill pan to very hot, slice scamorza fairly thick, oil grll, grill scamorza about 1-2 minutes on each side. Plate and drizzle with olio santo (hot chile oil). Sheer heaven.

                                      1. Oscypek is a smoked Polish cheese from sheep's milk. The only way I've seen it is grilled. Just try a very firm cheese, 1/2 to 3/4 of an inch thick, and use low heat.

                                        2 Replies
                                          1. re: monavano

                                            monavano - I have the good fortune to be in Poland, but you might try this link:

                                            http://www.babciafoods.com/Oscypek-Ch...

                                            It's usually served with a cranberry jam.

                                        1. I can't remember what it is called right now but there is a type of Greek cheese that is often grilled. It does not melt like other cheeses.

                                          Edit: halloumi

                                          1. Mozzarella en carozza. There's bread involved, but not exactly a sandwich.

                                            1. Mimicing Provoleta in Argentina, I've grilled over coals a thick slice of provolone brushed with olive oil and seasoned with oregano and red pepper. It's really good.

                                              1. Central European cookery has the famous Smažený sýr, cheese, usually Edam sometimes with Camembert, breaded and fried. Argentines will grill provoleta, a sort of string provolone, and serve it with chimichurri.

                                                1. I grill Brie a lot. I cut a wedge into 4 smaller wedges that are the same shape as the whole (1 from the tip and 3 from the broad end).

                                                  I start with cold cheese so I can toast the outside before the inside melts. I've used both a grill over charcoal and a grill pan on the stove (preheat it, no oil). Grill it until lightly charred on the outside and the inside is threatening to ooze out.

                                                  We serve it with homemade raspberry red pepper jelly.