Have you tried grilling cheese?

3 different ideas:

[color:"blue"]Halloumi[/color]
Cut the cheese into slices 1/4 inch thick, and brush it with olive oil. Place on a medium-hot grill, and cook two minutes per side, or until it is golden brown. Drizzle with lemon juice, and garnish with a sprig of fresh mint

[color:"orange"]Provoleta,[/color] (from Argentina)
A slap of provolone cheese is lightly brushed with olive oil, dusted with oregano, salt and pepper and grilled until it's crisp on the outside and gooey on the inside.

[color:"red"]Grilled Roasted Red Peppers Stuffed With Cheese[/color]
this is definitely a method with which to experiment with different cheeses and wrappings.

Prep Time: 5 min
Cook Time: 15 min
Serves: 4 servings

Ingredients
4 large roasted red peppers, drained well and dried (may need more to enclose the cheese)
4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide smoked gouda, young, asiago, fontina are a few more ideas... use whatever firm cheese you like
1 teaspoon crushed red pepper flakes
A handful finely chopped flat-leaf parsley
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried or whatever dried herbs you have on hand
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
Kitchen twine, cut into 4 (8-inch) lengths, soaked in water

Directions
Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle. You can wrap the cheese in slices of store bought marinated eggplant or prosciutto, marinated zucchini ribbons; etc.

Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.