What’s That on Your Grill? Cheese?
By Cheryl Harbour

Many home barbeque-ers have become masters of meat and virtuosos of vegetables, but if you’re looking for something new and unexpected, try grilling cheese.

Before we get to tempting ideas from inventive chefs, here are a few cheesy facts:

The U.S. leads the world in cheese production, churning out more than 4,000 tons annually.

The popularity of cheese has grown over the past decades. According to Kerry Kaylegian, Ph.D., assistant research professor in Penn State’s department of food science, one of the reasons cheese is gaining on chicken and potatoes as Americans’ favorite food is the growing popularity of Mexican and Italian food. However, the Greeks take home top prize as the country with the greatest consumption of cheese (mostly feta) per capita.

Beginning in the 1980s, Americans began getting much of their cheese intake from fast food, including pizza, burgers, and tacos – but a new trend is the introduction of artisanal cheeses. Kaylegian says, “Consumers are looking to have more of a connection with their food producers, want more local foods, and are looking for new flavors and textures in their foods."

And maybe that’s why we’re looking for new ways to prepare and serve cheese to our friends who are cheese-lovers. Here are cheese-grilling ideas, including Grilled Brie with Blackberry Basil Salsa, Grilled 3-Cheese Pimento Pepper Poppers, and Grilled Peach and Haloumi Skewers – all from purewow.com.

 




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