Ready to get grillin’ this summer? James Beard award-winning chef Melissa Kelly has some ideas about incorporating the delicious Rougette Bonfire Grilling Cheeses into your summer barbecues.
—Download the recipes here—
About Rougette Bonfire Grilling Cheeses:
These grilling cheeses are incredibly versatile and easy to incorporate into your summer barbecues. They come in two varieties: a mild & creamy soft-ripened Grilling Cheese, which can go right on the grill to develop a warm and melty interior and crispy exterior; and a semi-soft Marinated Grilling Cheese, which is delicately marinated in herbs and oil and comes in a convenient ready-to-grill pan.
About Chef Melissa Kelly:
Melissa Kelly is the executive chef and proprietor of Primo, a “full circle” farm-to-table restaurant in midcoast Maine where the farm not only provides 80 percent of the ingredients, but also allows kitchen waste to be recycled. Among many other accolades, she is the 2013 winner of the James Beard Foundation Award for Best Chef: Northeast, which she also won in 1999, making her the first two-time winner of the same award. In partnership with J.W. Marriott, she also operates Primo restaurants in Orlando, Florida, and Tucson, Arizona.
Have you entered our Rougette Bonfire Giveaway yet? Enter before August 10th and you’ll have a chance to score the first place prize—a Big Green Egg®—the perfect companion to Rougette Bonfire Grilling Cheese and the best way to heat things up this summer! Second and third place winners will receive a Rougette Bonfire Grilling Cheese package and subscriptions to Culture magazine.
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Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.
