April is officially "Grilled Cheese Month." So there's no better time to point out that there's grilled cheese, and then there's grilled cheese.
Sandwiches and quesadillas aside, several cheeses are designed to be seared directly on the grill grate. Look for them at cheese shops, Greek grocery stores, and higher-end supermarkets.
- Haloumi: This salt-brined cheese from Cyprus, traditionally made from sheep and goat's milk, has a very firm texture due to the fact that the curds are heated before being pressed. Before grilling, drain well, pat dry, and slice it into slabs. Lightly brush with olive oil, then grill until browned over medium-high heat. Drizzle with more olive oil and dust with chopped fresh mint. Great served as an appetizer when with the anise-flavored Greek liqueur ouzo. Or sandwich it on pita with sliced ripe tomato, red onion, cucumber, and tzatziki.
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Steven Raichlen is the author of the Barbecue! Bible cookbook series and the host of Primal Grill on PBS. His web site is BarbecueBible.com.
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