PROVOLETA A LA PARRILLA

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: fontina cheese

Fontina is often less expensive and melts well, similar to provolone.

Go to the supermarket and buy various types of provolone cheese, including vacuum-sealed ones.

Discuss the importance of the cheese being aged; ideally, it should be aged for three to four days to lose moisture.

Remove the cheese from its packaging before grilling.

Clean the grill with water and a brush before cooking.

Place the cheese on the grill and monitor it closely to prevent it from melting too much.

Use a plate made of ceramic to hold the cheese on the grill if needed.

Check the cheese after a few minutes to see if it is browning and not sticking to the grill.

If the cheese sticks, use the tip of a knife to help detach it from the grill.

Adjust the grill's heat based on the moisture content of the cheese; if it's too moist, use lower heat.

Once the cheese is soft and browned on one side, flip it to brown the other side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens