What kind of cheese can I buy in Hawaii to make grilled Provolone like I've had in Brazil? They all melt!!

Question: The grilled cheese you had was likely Provoleta, which is common throughout parts of South America, and made with a local provolone-like cheese. There's a recipe here:
http://www.asadoargentina.com/provoleta-...

I don't know if they export this cheese to Hawaii. However, there are several other kids of non-melting cheese that you might be able to find. One is Halloumi, a Greek Cypriot cheese that's grilled the same way Provoleta is. Indian Paneer also does not melt, but I don't know if it can be grilled (it can be battered and fried to make pakoras).

I've also read that fresh mozzarella can be grilled (as I recall, skim-milk mozzarella works best). There's a recipe here:
http://www.bellaonline.com/articles/art2...

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Answers: The grilled cheese you had was likely Provoleta, which is common throughout parts of South America, and made with a local provolone-like cheese. There's a recipe here:
http://www.asadoargentina.com/provoleta-...

I don't know if they export this cheese to Hawaii. However, there are several other kids of non-melting cheese that you might be able to find. One is Halloumi, a Greek Cypriot cheese that's grilled the same way Provoleta is. Indian Paneer also does not melt, but I don't know if it can be grilled (it can be battered and fried to make pakoras).

I've also read that fresh mozzarella can be grilled (as I recall, skim-milk mozzarella works best). There's a recipe here:
http://www.bellaonline.com/articles/art2...

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Try Provolone!!! if you don't want it to melt toast the bread and then add the cheese.

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Maybe it was a specially spiced or smoked provolone. Try searching for smoked provolone, your local megamart (depending on if you're in a tourist area of the island...) should carry it.

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