Cheese and fire are a flavor-packed duo just waiting to shine. When heat hits the right kind of cheese, it transforms—melting, crisping, or turning irresistibly gooey.
Whether you’re firing up the grill for a quick snack, layering it into foil packets, or topping burgers with flair, these cheeses go the extra mile when grilled.
Here are 15 kinds that taste even better after some time on the flame.
1. Halloumi
Originally from Cyprus, halloumi is a squeaky, brined cheese that doesn’t melt under direct heat. Instead, it develops a crisp, golden crust with a creamy, chewy center.
Grilled halloumi becomes an instant centerpiece—slice it thick and sear until caramelized, then drizzle with lemon or serve over salad. Its salty snap and mild flavor pair with sweet or savory toppings.
2. Paneer
This Indian fresh cheese is known for its ability to stay firm when heated. It’s mildly tangy and absorbs marinades beautifully.
Toss cubes with spices and oil, skewer, and grill until smoky and charred at the edges. It works equally well in wraps, bowls, or a modern spin on tikka.
3. Provolone
Sharp and stretchy, provolone melts into a creamy blanket while forming lacy, crisp edges when grilled on high heat. It’s especially popular in South American-style provoleta, where it’s cooked in a skillet until bubbly.
Serve with a sprinkle of oregano and a crust of bread to soak up every golden edge—it’s comfort food, fire-kissed.
4. Queso Panela
This fresh Mexican cheese keeps its shape under heat but softens slightly on the grill, developing toasty brown marks. It’s subtle and milky with a slightly squeaky bite.
Grill thick slices and add to tacos, grain bowls, or roasted vegetables. It’s simple but elevates any summer spread.
5. Kefalotyri
A salty, firm Greek cheese often used in saganaki, kefalotyri sizzles into a crusty, golden wedge. Its assertive flavor holds up to grilling.
Cut into slabs and cook in a cast iron pan or directly on the grill with a touch of olive oil and lemon. Serve with pita or fresh tomatoes for contrast.
6. Cheddar (Aged)
Bold and crumbly, aged cheddar melts thick and rich. Its complex sharpness intensifies when heated, making it ideal for burgers and melts.
Layer onto grilled sandwiches or let it bubble over veggies and meat. For extra flair, press into a crispy cheese skirt on the griddle.
7. Gruyère
From Switzerland, Gruyère is nutty, slightly funky, and a dream when melted. It softens without separating and adds depth to grilled recipes.
Add it to foil-wrapped mushrooms or grilled onions, or layer into pressed paninis. It clings and oozes in all the right ways.
8. Scamorza
This Italian cousin of mozzarella is denser and slightly smoky. It melts slowly and holds its shape longer, ideal for the grill.
Slice thick rounds and grill until browned and bubbling. Pair with roasted vegetables, cured meats, or even fruit for a sweet-savory contrast.
9. Raclette
Known for melting, raclette is smooth, mild, and perfect for spooning over grilled foods. When heated, it turns silky and aromatic.
Traditionally scraped over potatoes or charcuterie, it’s also excellent with grilled bread, mushrooms, or steak. Rich and dramatic in the best way.
10. Manchego
From Spain, manchego is firm with a grassy, nutty flavor. When grilled, it forms a crisp, golden crust while staying slightly springy inside.
Fry thick wedges briefly on high heat and serve with figs or honey. It’s elegant, rustic, and incredibly snackable.
11. Camembert
Soft and bloomy-rinded, Camembert becomes molten when warmed whole. Wrapped in foil, it holds its shape but turns to dip-worthy gold inside.
Add herbs, garlic, or fruit preserves before grilling and serve with crusty bread. The result is rich, gooey decadence with a smoky kiss.
12. Mozzarella (Low-Moisture)
This drier version of mozzarella grills better than the fresh type, melting evenly and browning just enough. It stretches beautifully when heated.
Layer onto pizza dough or toast, or thread onto skewers with tomatoes and basil. It’s a crowd-pleaser with fire-friendly charm.
13. Fontina
Soft, pale, and buttery, fontina melts clean and smooth. It’s mild but creamy, perfect for mixing with herbs and folding into grilled sandwiches.
It also shines inside grilled portobello caps or foil-pack pastas. Subtle in flavor, but an ideal melt for savory pairings.
14. Brie
Mild, creamy Brie turns rich and velvety when warmed. With its edible rind intact, it can be grilled whole in foil or wrapped in pastry.
Add a jam glaze or sprinkle of thyme before grilling. Serve warm and spoonable with fruit, nuts, or crackers for an upscale picnic bite.
15. Blue Cheese
Blue Cheese, known for its bold, tangy taste, becomes an unexpected delight when grilled.
Though often crumbled over dishes, it can also be melted slightly to enhance its robust flavor.