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As tradition dictates in the manufacture of Halloumi-type cheeses, Grillou is made with a mixture of goat's and sheep's milk. Salted to perfection, its semi-firm dough becomes soft in the center and crispy on the outside, once the cheese is grilled.
The name Grillou alludes to grilling, of course, but it is also a nod to the 10th anniversary of the Nouvelle France cheese dairy. Indeed, the term grillou was sometimes used in certain regions of France to refer to the itinerant craftsman who worked pewter and the weddings of pewter celebrate ten years of union.