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Grilled Peaches with Caveman Blue

Meet the star of your next summer BBQ! Juicy grilled peaches balanced perfectly by the rich, tangy flavors of Caveman Blue, creamy Greek yogurt and a sweet honey butter sauce.

Grilled Peaches with Caveman Blue


    • 1/3 c. honey
    • 1 tbsp. butter
    • 4 ripe peaches
    • 1 tbsp. walnut or olive oil
    • 1 c. Greek Yogurt (we used @Tillamook’s Pacific Northwest Honey 0% Farmstyle Greek Yogurt)
    • 3 oz. Rogue Creamery Caveman Blue Cheese
    • 4 oz. blueberries for garnish


  1. For the Honey Butter Syrup: In a small saucepan, heat honey over medium heat just to a boil. Lower heat and gently simmer 6-8 minutes. Remove from heat and stir in butter until melted and combined. Allow syrup to cool to room temperature.*
  2. Preheat grill to medium. Slice ripe peaches in half lengthwise. Carefully remove pit. Brush peaches on all sides with oil. Place face down on grill and cook 5-6 minutes until attractive grill marks form. Flip peaches and continue cooking for 3-4 minutes until heated through.
  3. Remove peaches and allow to cool slightly. Top with a dollop of Greek Yogurt, a sprinkle of blueberries and thin slices of Caveman Blue. Drizzle with honey butter syrup. Enjoy with a sweet dessert wine… Yum!


  • Honey Butter Syrup can be made ahead and stored in the refrigerator. Bring to room temperature prior to use.
  • We love Caveman Blue in this recipe, but you can also try Rogue River Blue, Oregon Blue or any complex, fruity blue cheese in its place.