To melt away: grilled cheese

Cheese adds variety to the grill. However, halloumi and feta are not the only types that are suitable. Hard and semi-hard cheeses are also great grilling companions. Thanks to their strong taste, hard cheeses add flavor to grilled dishes. An Emmental or a Bergkäse is good for gratinating, for example. leave something Emmentaler melt easily on grilled meat or vegetables and you're in cheese heaven.

Sliced ​​cheese like Gouda or Hay moon cheese are well suited for refining burgers or as a filling for aubergines, peppers or mushrooms. It melts particularly well. You can combine the cheese with thinly sliced ​​zucchini, for example, or wrap it in bacon and then place it on the grid. Our extra tip: Take the cheese out of the fridge in good time so that it can reach room temperature, otherwise it will warm up too slowly. Younger cheese melts more easily than longer matured ones. And: The hotter the temperature (200 degrees), the faster the hay milk cheese will turn golden brown and crispy. Excessive heat, however, makes the cheese bitter.

We are so used to it and often think nothing of it when we reach for the aluminum foil. There are several alternatives for grilling. Small grill pans with lids or tapas bowls made of glazed clay are very suitable. The former are suitable for grilled dishes where heat should develop inside. The second for those dishes that should only be heated from below. Tip: You can also use banana leaves, vine leaves or cabbage leaves from the Asian shop or garden as a substitute for aluminum foil. Simply wrap the food to be grilled in the leaf, tie it up and put it on the grate.

It's not just great fun for children: stick bread bake over the fire! Even better if it's with cheese. Simply prepare a stick bread dough and before you shape it into long rolls, WOERLE cheese, e.g Emmental made from hay milk, carefully work into the dough in small pieces.

Or how about a Herb baguette with cheese?

You need:

For the yeast dough, knead the water, milk, flour, yeast, salt and oil into a fine dough and leave to rest for about half an hour. Shape into four pieces of dough and let rise a little. In the meantime, mix the butter with various fresh herbs such as basil, chives or thyme and the garlic. Spray the baguettes with water and dust with flour and bake in the oven (hot air 210°) for approx. 20 minutes, allow to cool briefly and cut in. Now spread the herb butter into the incisions and put a piece of cheese in each one. Put the baguettes in the oven again until the cheese has melted and serve your herb and cheese baguettes hot.

A classic burger should not be missing at a barbecue. Here is ours Cheeseburger-Recipe!

Finally, an unusual dessert idea from the grill: Grilled pineapple slices with cream cheese cream. It could hardly be more exotic, crunchy and creamy!

For this you need:

• 1 fresh pineapple
• WOERLE cream cheese made from organic hay milk
• 80 g Mascarpone
• 1/XNUMX a lemon
• basil
• 2 Esslöffel Honig
• 30 g chopped almonds
• 20 g cranberries

First you peel the pineapple and cut it into slices. Remove the stalk. Now brush the slices with some sunflower oil and grill them for about 4-5 minutes on both sides. Meanwhile you mix ours WOERLE cream cheese made from organic hay milk with the mascarpone. Grate the zest of the lemon and squeeze out the juice. Cut some basil into small pieces, mix everything with the honey and mix it with the cream cheese.

Roast the chopped almonds in a pan and add the cranberries. Serve the grilled pineapple slices with some cream cheese cream and top them with the almond cranberry crunch. Perfect for an exotic holiday feeling!

We wish you a "hot" barbecue summer with lots of cheese enjoyment!