So earlier this summer while having dinner at Fogo, my life was changed by their seared Queijo Assado with honey. I was literally turning down meat to continue to stuff this stuff down.

I'm cooking in a BGE event this weekend and I decided I want to grill some cheese and serve with honey. I know I'm not going to find quiejo assado locally, but what are some other firm cheeses that I could sear? I think queso blanco or queso fresca might work?

Right now I'm planning to pick up some queso blanco today at the market and give it a test run tonight.

other ideas?

Halloumi

Halloumi is good, even add a basil leaf on it for some extra flavor.

You can easily grill a whole round of Brie and it works well with honey, thyme, figs, prosciutto, & cantaloupe to name a few.

I picked up $70 worth of halloumi just now.

I like to brush halloumi with harissa before grilling

Would love to hear about your method and results - I may have to give this a try myself.

Jason_Ag98 said:

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Would love to hear about your method and results - I may have to give this a try myself.

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Plan right now is to slice into about 1/3" slabs, brush with a little olive oil and sear over high heat on the BGE, then cut & serve with a drizzle of local buckwheat honey.

Halloumi is a great choice and would have also been my first recommendation. Another good option is Finnish bread cheese. (Google the actual name; you can find it at HEB.)

AggieChemist said:

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Jason_Ag98 said:

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Would love to hear about your method and results - I may have to give this a try myself.

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Plan right now is to slice into about 1/3" slabs, brush with a little olive oil and sear over high heat on the BGE, then cut & serve with a drizzle of local buckwheat honey.

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This sounds incredible

So I did the cheese (along with mushroom skewers and chicken/bacon/ranch sliders) at the big green egg cookout and it was a big hit.

I cut the halloumi blocks into ~3 oz bricks that were about 2"x2"x4" ea, brushed with some EVOO and set on the grill. As the day went on, played around with grilling times and it seems you just can't grill this stuff too much. Even at 5-600 degrees over charcoal it takes a few minutes to dry the surface before you start to get a good char. At the end of the day I was charring all four sides of the brick until they were nicely blistered and had the color of a nice roasted marshmallow. I'd then cut that brick into 4-6 bites and drizzle with honey.