The Wisconsin Milk Marketing Board (WMMB) offers tips and ideas for adding cheese to your grilling repertoire.
Variety Kicks Grilling Up a Notch
Think outside the box and use Wisconsin Cheese to add interesting flavor profiles to your menu. For instance, instead of topping a burger with a slice of cheese, try stuffing it with Feta or Blue Cheese. Your customers will be delightfully surprised with the new twist on an American classic. Top a burger or grilled chicken sandwich with a pungent Limburger, a washedrind cheese that adds a lot of flavor and an excellent Cheddar alternative. You can also try flavored cheeses such as Jalapeño Monterey Jack or Salsa Cheddar. Both add wonderful spice to an otherwise bland chicken breast.
Another option to create a diverse grilling menu is to top burgers with a cheese spread. Cheddar or Brick Cheese spreads add a creamy texture to juicy burgers. Or, serve them as a condiment.
Side Dishes Deserve Grill Time Too
Grilled side dishes also benefit in flavor when cheese is added. Prepare a fruit kabob paired with Juusto Leipa, or Bread Cheese, and serve as a new twist on the fruit platter. Shredded Parmesan beautifully tops grilled veggies, such as peppers, squash and onions. Instead of baking potatoes, wrap them in foil and cook on the grill, then top with Cheddar, Provolone or Blue Cheese. Or, add Fresh Mozzarella to skewers of grilled olives and tomatoes.
Not All Cheeses Melt Equally
Cheese performance can also impact its usage on the menu. Some cheeses, such as Cheddar, Mozzarella, Gouda and Swiss melt exceptionally well, enhancing any hot sandwich or burger. Other cheeses, such as Feta and Queso Fresco, have a crumbly texture and tend to hold their shape better when grilled, making them the perfect topper for steaks.
For recipes, application ideas or additional
information on grilling, visit the Wisconsin Milk Marketing Board at
www.EatWisconsinCheese.com.
