Rub on Cheese — Grilled Halloumi & Camembert on the BBQ

Introduction

Cheese on the BBQ – it sounds unusual, but it’s one of the most surprising and tasty things you can put on the grill. With the right rub and technique, you’ll get a crispy, fragrant exterior with a melting interior. In this guide, we’ll focus on the two most suitable cheeses: halloumi and camembert.

Why Does Cheese Work on the BBQ?

Not every cheese is suitable for the BBQ. You need cheeses that retain their shape when heated – or, conversely, melt deliberately in a protected environment. Halloumi and camembert are the two extremes:

  • Halloumi – high melting point, retains its shape, becomes crispy on the outside and soft on the inside
  • Camembert – melts completely, but in its original wooden box or aluminum foil, it becomes a creamy dip

Rub on Halloumi

Why Halloumi is Perfect for a Rub

Halloumi has a dry, firm surface that absorbs a rub exceptionally well. The salty, milky flavor of halloumi is a perfect base for spicy or piquant rubs.

Which Rub Works Best?

  • Toscana Fire – fennel and rosemary are a classic combination with halloumi
  • Shawarma – cumin and coriander give a Middle Eastern twist
  • Korean rub – gochugaru and sesame provide a spicy, umami-rich crust
  • Tex-Mex – cumin and chili work well with halloumi in a wrap or salad

How to Use a Rub on Halloumi?

  1. Slice halloumi into pieces 1–1.5 cm thick
  2. Pat dry with paper towels
  3. Brush with a thin layer of olive oil
  4. Sprinkle the rub over both sides and press lightly
  5. Let sit for 15–30 minutes
  6. Grill over direct heat, 2–3 minutes per side – until golden brown

👉 More about Greek style: Greek BBQ Rub – Spices & Style Explained

Rub on Camembert

How to Grill Camembert on the BBQ?

Camembert melts when heated – so you need a protected environment. Two methods:

  • In the wooden box – remove the plastic packaging, place the camembert back in its wooden box, cut a cross into the top, and place over indirect heat
  • In aluminum foil – wrap the camembert in foil, leave the top open, and place over indirect heat

Rub on Camembert: How?

  1. Cut a cross into the top of the camembert
  2. Press garlic slices into the incisions
  3. Sprinkle a light layer of rub over the top
  4. Drizzle with olive oil
  5. Grill over indirect heat, 15–20 minutes at 160–180°C – until the cheese is completely melted

Which Rub Works Best on Camembert?

  • Toscana Fire – rosemary and fennel are classic with camembert
  • Jamaican Jerk – spicy and sweet – surprisingly good with the creamy cheese

👉 More about indirect heat: Direct vs Indirect Heat on the BBQ

Serving

  • Halloumi: straight off the grill, with lemon, fresh herbs, and pita or salad
  • Camembert: as a dip with bread, crackers, or grilled vegetables

👉 Side dishes: Grilled Bell Peppers on the BBQ | Grilled Zucchini on the BBQ | Tzatziki Recipe

Summary

  • Halloumi: pat dry, olive oil, rub, 2–3 min per side over direct heat
  • Camembert: in box or foil, rub on top, 15–20 min indirect heat
  • Best rubs: Toscana Fire, Shawarma, Korean

Discover our rubs: Which Rub for Which Meat? | Vegetarian BBQ – Vegetables, Tofu & More