XXL Melted Cheese on the Kamado barbecue
Surprise your guests and treat your loved ones with a convivial recipe: XXL Melty Cheese. Soft, aromatic and seriously satisfying, this Kamado-baked, gratinated cheese turns aperitif time into a warm, memorable moment. Discover how to create this delicious sharing experience with ease—minimal effort, maximum impact.
Ingredients:
Success comes down to simplicity and the quality of your starting ingredients. Choose a soft, unpasteurised cheese that suits gentle Kamado cooking. XXL sharing sizes make sure everyone gets a taste.
- Cheese of your choice: Camembert or Reblochon, 500 g to 1 kg (in a wooden box)
- Three to four garlic cloves – fresh or confit, depending on the intensity you want
- A few sprigs of thyme, rosemary or herbes de Provence
- Honey, for a sweet, golden finish
- Salt, freshly ground pepper
Remember to take the cheese out of the fridge 30 minutes before cooking for an even texture.
Preparation: the XXL melty ritual
Making a melty cheese on a Kamado doesn’t take long, but every step matters to release all the aromas:
Step 1: Using a small sharp knife, make a few cross-shaped cuts on top of the cheese
Step 2: Slide thin slices of garlic into the cuts. If you like it punchy, tuck in a few fresh herbs too.
Step 3: For a sweet-and-savoury twist, drizzle with honey or add dried fruits (hazelnuts, walnuts, ...)
Step 4: Put the cheese back in its wooden box (with the lid removed), or into a BBQ-safe dish
Ready for the oven!
Mastering Kamado cooking
The secret to success is slow cooking over indirect heat. This method prevents any drying out and guarantees a perfectly runny centre. To make this recipe, you’ll need:
- Preheat the kamado BBQ to 150°C using indirect heat (set a heat deflector plate in place, or use the upper grate).
- Place the cheese box on the grate. Close the dome for a steady temperature rise.
- Cook for 15 to 20 minutes. The cheese should puff up slightly and have a smooth centre, without cracking.
Keep a close eye on it: as soon as the rind starts to wobble, serve immediately!
Serving and sides: time for togetherness
Melted Cheese on the kamado is best enjoyed simply, straight from its box. Choose your sides to suit the occasion:
- Grilled country loaf, fresh baguette, breadsticks
- Dry cured sausage, prosciutto, chorizo, bresaola
- Dried fruit: figs, apricots, hazelnuts or grapes
- Gherkins or crunchy vegetables for freshness
Place the cheese in the centre of the table. Everyone grabs a spoon or dips in their bread—the golden rind and oozy centre are just waiting to be shared.
Tips and variations to impress
Want to take it further? The kamado leaves room for experimentation:
- Add a splash of liqueur (Calvados, peated whisky) to elevate the cheese.
- Mix up the flavours: black pepper, Espelette pepper, citrus zest.
- For a summer aperitif, serve with a chilled rosé or a craft beer.
Don’t limit the recipe to camembert: other soft cheeses work just as well on a kamado BBQ.
Why make Melted Cheese on a Kamado?
If you’re looking for an original idea everyone will love, go for melted cheese. The kamado, renowned for gentle, even cooking, truly elevates the cheese’s texture and aromas. Its precisely controlled heat creates a runny centre without burning the rind, while capturing any added flavours.
- Perfect to start a meal or enjoy with a drink with friends
- With a texture that’s both creamy and meltingly soft
- Customisable to your taste: reblochon, camembert, garlic, honey, herbs or chilli
No more bland crisps! Make way for deeper flavours, with a dish that’s both comforting and irresistible.
Conclusion
Melted Cheese on the kamado is the promise of an experience that’s as spectacular as it is delicious. Serve up this simple-to-prepare apéritif—yet unforgettable to enjoy—and turn every moment into an impromptu celebration. Embrace togetherness and create delicious memories around your Forest Grill kamado!
