They call these grilling cheeses but it's not grilling as on a
barbeque - I don't think that would work at all.

Halloumi - the first one we encountered, wonderful flavor, grills well.

Kasserri - recommended as a substitute for Halloumi. We didn't like
it - fell apart in the fry pan.

And now the latest we've found, something called Yanni Grilling Cheese.
Ingredients are listed as pasteurized, grade A milk, non-animal kosher
rennet, and salt. In the local WF, which is where we bought it, it
costs $4/lb less than halloumi, and both my wife and I like the flavor
better - it's less salty although still salty enough, and it's
positively sweet tasting when grilled. (Of course, $4/lb less than WF
price for halloumi might just be another store's regular price for
halloumi but that's another conversation...)

Uses for grilled cheese - I'm aware of two so far. By far, our most
popular use is in salads, e.g., last night I had a salad as my main
course and it included this Yanni cheese. I made a warm dressing by
using the oil I'd fried the cheese in as the oil for my salad dressing,
poured it straight from the frying pan, then adding a bit of red wine
vinegar. The rest of the salad: mostly iceberg lettuce, which I prefer
to every other kind, I'm afraid, unfashionable as iceberg lettuce seems
to be. I used the same frying pan, after the cheese was fried, to
reheat some leftover caramelized onions and a diced up a few slices of
deli black forest ham in there as well. My wife has oven-roasted a
cookie sheet of asparagus, small tomatoes, and mushroom, so some of
those went into the salad, too. And a few other fresh veggies, e.g.,
some sliced red and yellow peppers and a few sliced/diced scallions.
Just delicious!

The second use I'm aware of for fry-able cheese is as a meat
substitute - people take a hamburger-sized piece and make it the main
thing in a sandwich. I've had - it's good.

-S-