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Topic: So I grilled cheese. Not a sandwich, I grilled cheese.  (Read 4526 times)
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TheFanatic
« on: January 06, 2011 08:08:13 AM »

So, I was at this gourmet market over the holidays looking for some wine and cheese for dinner.  I saw that they had Haloumi cheese which is touted as the cheese you can grill.  I did it.  Didn't like it.  It was chalky and bitter.  I hear that if I marinate it next time in some flavored olive oil it will be better, but haven't gotten back to it yet.

Well, I mention this to the cheese monger and she recommended I try Brun-Uusto cheese and she rushes off to go grill some up for me.  I didn't want to stick around that long, but she was going through the trouble, so I did.  So glad I did. It was fantastic.  She said she fried it up in a pan with a little oil, but it can go on the grill.  Well, it just so happened that I was smoking some pork tenderloin for a coworker who was having his folks in over New Years, so I bought a block.  It was even better grilled as it picked up the smoky flavor as well.  It was also a learning experience.  I cut the block in half.  The first half I did I cooked at too high a heat.  I came within a biscuit of melting it through the grates and into the coals.  The second time was perfect.  I documented both sessions in this post.  I'm not perfect.  I screw up on the grill all the time...

So, here's the step by step on what I did and here are the pictures that hopefully make you hungry:









And for those of you that don't like this tricksy links:

Quote
Grilled Brun-Uusto Cheese
Posted on January 4th, 2011 by Scott

This isnt grilled cheese on the grill, its cheese I grilled.  Im not sure that makes any sense.  To clarify, this is not a sandwich.  This is cheese I placed right over the high heat on my grill and made an amazing appetizer.

Recently I was at a store/restaurant called Provisions near my office looking for some wine and cheese for dinner.  I may be the Grillin Fool, but I have a sophisticated side.  After I picked out a nice Cabernet, I walked over to the cheese counter and sampled a few varieties.  I noticed they had Haloumi cheese which is touted as the cheese that can be grilled and I actually did it once, but found it to be not all that good so I never put it on this site.  I mentioned my experience with Haloumi to the cheese monger and she told me I should try the Brun-Uusto and quickly ran off to heat some up in a skillet.  I didnt really want to wait that long and was perfectly content with about four of the cheeses I sampled, but she went to all the effort so I stuck around.  Im so happy I did.  It was magnificent.  Warm, creamy and garlicky.  And when I got to the checkout with my little block of cheese and bottle of wine, the cute checker said to me, Have you had this before?  Its wonderful.  I told I just got a sample at the cheese counter.  I never saw someone move so fast as she rang me out and said, We have samples?  She handed me my receipt and was off like a shot to get a sample.

First, a little about Provisions Gourmet Market. Not only do I go there for lunch all the time for sandwiches, wraps, soups and salads, (the smoked turkey on sourdough and the steak salad wrap with the gorgonzola cream sauce are my faves), but they also have an extensive cheese counter, delectable desserts, pre-made gourmet meals, a hot lunch counter, unique olive oils and pastas as well as all kinds of  hostess gifts and seasonal gift baskets.  Oh, did I mention one of the best wine, beer, and liquor selections in the region?  I buy most of my wine from there all year round and of course a little bourbon in the winter.  I filled the judges cooler for the Backyard Barbecue Bash with beers from Provisions.  I love the place.

Back to the cheese.  What is Brun-Uusto cheese? The label says:

    Brunkows Baked Cheese with Garlic

    Juustalepia in Finland and Sweden, translates to bread cheese.

    The cheese is baked to form a tasty crust similar to toasted bread.
    The rich buttery flavor is complimented by the warmth and pungent spice of the garlic.
    Try it served warm as an individual appetizer, a topping, or stuffing.
    To Serve: Warm in microwave for 15-20 seconds, grill outdoors or heat in a skillet until crisp.

So, I had to give this a whirl when I saw it could be grilled.  Here it is out of the package and on a cutting board:

I didnt need all 8 ounces for dinner, so I cut it in half and threw it on the Grill Manufacturer That Shall Not Be Named:

I put it right over the hot part of the grill while two zone grilling/smoking some pork tenderloin for a coworker on the other side.  It was a very cold and blustery night and the kettle wasnt keeping temps up so I kicked up the charcoal on the hot side right before putting the cheese on.  The heat rose noticeable and after five minutes it looked like this.  See how its melting between the gaps in the grill grate:

And here it is flipped.  See the indentions along that side:

So, I left the cheese on the grill, for only a couple more minutes, but the fire really stoked up and I didnt have time to take pictures as it was melting through the grill grates!  I only had time to pull it before it melted through and plated it.  Its not all that appetizing on the plate with the crackers, but it was delicious:

I enjoyed it with this Cabernet Sauvignon:

So, I had the other half a few days later at my folks and thought I would show you how good it looks if not put over a blazing hot fire.  Here it is on the Char-Boil 940X:

The temp was pegged at about 250, and the fire was not nearly as intense, even though I put it right right over the hot coals, next to the meat loaf we did for Feast Magazine.  There were a couple more inches between the coals on the Char-Broil than the kettle.  After eight minutes it starts to melt out the side where I sliced it in half:

I flipped it after eight minutes:

And then I pulled it after just another four minutes and plated it:

This stuff is really fantastic and is will be a conversation piece at your next party.  Its warm, soft and has a nice garlic infusion that makes it great by itself or smeared on a cracker or a piece of crusty bread.  Of course, you can do this inside by placing it in a pan with a little oil as they prepared it for me at Provisions, but wheres the fun in that?  It doesnt pick up the smoky flavor from the grill, but its still amazing.  I highly recommend this stuff.  Its $12.49/pound at Provisions so the portion above was around $6.50 with tax.

Grill grates with a lot of space between the metal bars arent the best with this, and it doesnt need super high heat as much as it needs to be warmed.
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teachart
« Reply #1 on: January 06, 2011 08:29:31 AM »

That looks amazing! I had no idea this could be done! Thanks for the inspiration, I know what I'm making the next time friends come over!
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zaluly
« Reply #2 on: January 06, 2011 09:55:30 AM »

I love your posts, even tho' I don't eat much meat..I even checked out the website for Provisions Gourmet Market..unfortunately I live about 1200 miles away, but man that cheese looks good!
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TheFanatic
« Reply #3 on: January 06, 2011 10:33:12 AM »

I love your posts, even tho' I don't eat much meat..I even checked out the website for Provisions Gourmet Market..unfortunately I live about 1200 miles away, but man that cheese looks good!

Too bad you live so far away.  I can walk to provisions from my office.  It's a good and bad thing.  I spend a ton of time in there and am tempted by so many things...    Love that place...
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Melladh
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« Reply #4 on: January 06, 2011 02:21:06 PM »

That looks delicious *drool*

Also, if the halloumi was bitter and chalky, it had gone bad or was a bad brand. It mostly just tastes like salty rubber, but never bitter. And it shouldn't go chalky unless it's bad or too cold. Though, ofcourse, it's not as sweet and soft as melted mozarella or similar.

Oh, and Juustalepia is finnish and possibly sami, but not swedish Smiley
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« Reply #5 on: January 06, 2011 02:51:28 PM »

mmmm that looks delicious!
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TheFanatic
« Reply #6 on: January 06, 2011 03:00:09 PM »

Oh, and Juustalepia is finnish and possibly sami, but not swedish Smiley

Look at the top picture really close. I quoted it straight from the packaging. 
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Melladh
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« Reply #7 on: January 06, 2011 03:14:14 PM »

Oh, and Juustalepia is finnish and possibly sami, but not swedish Smiley

Look at the top picture really close. I quoted it straight from the packaging. 

Okay, I get it. But it's not true. Cheesy I'm swedish, and that simply isn't a swedish word. The double U is a hint, we don't do double vowels. Just some info Cheesy It looks great either way. Wink
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"That's my lab table and this is my work-stool. And over there is my intergalactic spaceship! And here's where I keep assorted lengths of wire."
jadepearl
« Reply #8 on: January 06, 2011 08:51:02 PM »

Wow...amazing!!! Didn't know it could be done...
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TheFanatic
« Reply #9 on: January 07, 2011 08:48:37 AM »

Oh, and Juustalepia is finnish and possibly sami, but not swedish Smiley

Look at the top picture really close. I quoted it straight from the packaging. 

Okay, I get it. But it's not true. Cheesy I'm swedish, and that simply isn't a swedish word. The double U is a hint, we don't do double vowels. Just some info Cheesy It looks great either way. Wink

Now I'm torn.  I'm quoting the package, but it seems the package is off.  Crap...
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