Cheeses with a Fine Melting Point
Grilling cheeses are all fine and good — we’ll go to our grave loving Halloumi — but sometimes we're interested in cheeses with a fine melting point that add textural, tasty delight to anything grilled — cheese at its cheesiest!
We start with Uniekaas® Smoked Gouda, a Dutch cheese named after the city of Gouda in the Netherlands. Regular Gouda (“How-da”) is one of the most popular cheeses in the world, accounting for 50 to 60% of the world’s cheese consumption. This version is smoked in ancient brick ovens over flaming hickory chip embers for its unique smoky flavor. It is a hard cheese with an edible, brown rind and a creamy, yellow interior, outstanding on burgers and grilled sausages. It is also a natural with beers. Serve with a Bock, Brown Ale, Lager, Pale Ale, Porter or Stout and the flavors are exponentially enhanced.
Another unforgettable cheese when accenting grilled foods is Rogue Creamery® Caveman Blue (that is, if you don’t eat it all while you’re waiting for your food to cook). A rich complex blue that is deliciously sweet and fruity with slight vanilla tones and a texture of butter, it is cave-aged a minimum of six months.
During its maturation, cow’s milk and blue cultures are transformed into a golden-hued paste which tastes of sweet, fresh buttermilk with nuances of beef and bacon, tropical fruit, grass and hay (seriously, ask anyone). And, though its name and mold-riddled exterior imply a lack of refinement, these wheels are anything but. The rugged, natural rind allows the Caveman to release moisture which develops a thick, buttery texture. One bite and you’re all about the neanderthal just waiting for the flame!