Gretna Grillin’: A Cheese Worth Heating Up the Skillet For

Gretna Grillin' cheese with balsamic vinegar and red onions.

We recently made a fresh batch of Gretna Grillin' cheese, and every time we make it, I am reminded of how much we love this cheese. So I figured it was time to share a little more of the story behind it.

We often describe Gretna Grillin' as a grilled cheese sandwich without the bread. You slice it, sear it, and eat it straight from the skillet - no bread needed. It's golden on the outside, soft in the center, and totally satisfying. Low-carb folks love it! Cheese lovers love it!

And the best part-we have been know to win over people who say they don't like cheese. There is something about that first unexpected bite with crispy edges and a touch of salt--that catches people off guard in the best way. It is so much fun to turn skeptics into fans.

A Cheese with Old Roots and a Local Name

This style of cheese has been around a long time—especially in Cyprus, where it’s called Halloumi and traditionally made from goat and sheep milk. It’s known for holding its shape when you cook it, which makes it ideal for pan-frying or grilling.

Gretna train station

We loved the concept, but wanted to make it our own—with fresh cow’s milk from the farms we know and trust, and using the small-batch, hands-on approach. And since we weren’t about to get in a naming dispute with the country of Cyprus (they take their cheese seriously), we looked to our own backyard for a name that fit.

Just a few miles down the road from us is a tiny former hamlet called Gretna. It’s long gone now, but according to the History of Logan County (1880), it had “nothing except a grocery and post office.” Still, we’ve always liked the name—our farm had been called Gretna View Dairy for over 30 years. So when it came time to come up with a name for this cheese, Gretna Grillin’ just felt right. A little local history, a playful nod to how it’s cooked, and a name that’s ours through and through.

How to Cook It (Listen for the Sizzle)

Here’s how we do it:

• Cut the cheese into ½-inch thick slabs—no paper-thin slices here.

• Heat a skillet (nonstick or cast iron both work great) until it’s hot. You might need a light spray of oil if you use a stainless steel pan.

• Lay the slices in. You should hear a sizzle right away—that’s how you know the pan is hot enough and ready.

• Cook for 10–15 seconds per side, just until it’s golden and crisp on the outside.

  
  

Gretna Grillin' cheese with toothpicks and balsamic vinegar.

From skillet to plate in under a minute. We love it served with a drizzle of balsamic and a few slivers of red onion. But it’s also great:

• Cubed into warm salads or grain bowls

• Grilled on skewers with veggies

• Or just snacked on straight from the pan (which happens more than we’d like to admit)

  
  

Gretna Grillin' Skewers

Want an easy way to try these skewers? We’ve got a recipe card for you -- simple, quick, and perfect for cookouts or weeknight dinners.

Simple to Make, Hard to Resist

If you haven’t tried Gretna Grillin' cheese yet, now’s the time. Slice it, fire up the skillet, and give it a quick sear.

Whether you’re a cheese fanatic or someone who swears you “don’t like cheese,” this one might have you wanting another block of Gretna Grillin'.