Rub on Cheese — Grilled Halloumi & Camembert on the BBQ

A light coating of BBQ rub adds spiced flavour to grilled cheese. Halloumi stays firm enough to grill in slices; camembert becomes soft and creamy when heated and needs a suitable dish. Here is how to prepare both without too much salt or burnt seasoning.

Which cheese suits which BBQ technique?

  • Halloumi: stays relatively firm when heated and can develop a golden exterior. The inside softens but does not melt like camembert.
  • Camembert: becomes creamy and runny inside. The rind can hold it together for a while, but use a suitable dish to catch leaks.

These are two practical choices, not the only cheeses for the BBQ. Choose equipment and accessories suitable for your cooking method.

BBQ rub on halloumi

How much seasoning?

Halloumi is often already quite salty. Pat the surface dry and use only a little rub. Spices stay mainly on the outside; there is no compulsory 15–30-minute rest.

Which flavours work?

  • Toscana Fire: an Italian-inspired flavour with fennel.
  • Shawarma: a warming spice variation.
  • Korean rub: a Korean-inspired version.
  • Tex-Mex: a spiced option for a wrap or salad.

These are suggestions, not traditional or fixed pairing rules. Check current labels for ingredients, salt and allergens.

Grilling halloumi: step by step

  1. Cut into slices about 1–1.5 cm thick.
  2. Pat dry and use a thin film of oil if needed.
  3. Spread a little rub on both sides.
  4. Grill over controlled direct heat. About 2–3 minutes per side can be a starting point, but judge by colour and texture.
  5. Move to a cooler zone if the spices darken too quickly.
  6. Serve immediately; halloumi firms up again as it cools.

More about Greek-style BBQ seasoning

BBQ rub on camembert

Use a suitable dish

Unwrap the cheese and place in a suitably sized BBQ- or ovenproof dish that the manufacturer also approves for your heat source. A wooden retail box is not automatically heat-resistant and can burn. Use it only if the packaging and instructions explicitly allow it, not as a standard method.

Use foil only as permitted by your BBQ instructions and provide stable support. Do not place soft camembert unprotected over charcoal.

Preparing camembert: step by step

  1. Remove packaging and place the cheese in the suitable dish.
  2. If wanted, make shallow cuts in the top rind.
  3. Add thin garlic slices and a little rub to taste. Extra oil is optional.
  4. Heat indirectly at around 160–180°C. Start checking after about 15 minutes; size and starting temperature affect the duration.
  5. Stop when the inside is as soft and creamy as you like. Do not let the seasoning blacken, and follow any preparation instructions on the packaging.

Which rub should you choose?

Toscana Fire offers an Italian-inspired direction; Jamaican Jerk is a hotter variation. Start modestly, as the cheese already has plenty of flavour and salt.

Direct and indirect heat

Serving

  • Halloumi: warm from the grill with lemon, fresh herbs, pitta or salad.
  • Camembert: as a warm dip with bread, crackers or grilled vegetables. Take care with the hot dish and contents.

Keep raw meat and its utensils separate from cheese and serving dishes. For a vegetarian meal, choose cheese made with vegetarian rennet; check the packaging.

Grilled peppers · Grilled courgette · Tzatziki

Summary

  • Halloumi: dry surface, little rub, some oil if needed and controlled direct grilling.
  • Camembert: a suitable dish, light seasoning and indirect heat.
  • A wooden retail box is not automatically BBQ-safe.
  • Assess colour and texture instead of relying only on a fixed time.

Which rub suits which meat? · Vegetarian BBQ