Tips for making grilled cheese, which is very popular in Europe, for Midsummer’s Day

Rain Käärst. Photo private collection

In addition to meat and fish, grilled cheese has also found a place on the summer evening party table. Rain Käärst, the grill master of the product development team of Nõo Lihatööstus BBQ Symphony, shares recommendations for making salads with grilled cheese.

To grill the cheese, the grill must be as hot as possible. It is not necessary to lubricate it with oil, as the cheese itself is relatively greasy and must be avoided when grilling. Place the cheese on the grill in one large piece and let it cook for 30 seconds, then turn it over. Make sure that the cheese does not burn to black, but gets a beautiful golden brown tint. If necessary, bake the cheese once more on both sides.

Another option is to chop the cheese into small cubes and bake them in a dry pan without oil until golden brown. As such, the cheese can be used in salads instead of crispy cubes.

Grilled cheese is suitable for serving with vegetable salad. Chopped cucumber, tomato, thin onion rings and “FrilliceSalad leaves. Mixed in a sauce with olive oil, lemon juice, salt and pepper. It can also be used as an appetizer with grilled zucchini, eggplant and peppers. Again, the sauce is suitable olive oil, lemon juice, salt, pepper with a little balsamic with cream.

Grilled cheese has become very popular in the world because it is made very quickly and is a good substitute for meat. This year, Nõo Lihatööstus was the first meat industry in the Baltic States to launch grilled cheeses made from domestic cow’s milk.

The post on Europe’s hugely popular grilled cheese making tips for Midsummer appeared first on Western Life.

Source: Lääne Elu by

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