Bloody right.
Although I don't know of any we make that are good for frying, like Halloumi, Manchego or Kefalotyri. Plenty you can grill so long as there's some toast under it, but nothing that holds together on its own.
It is a bit of a forrin thing though. I usually resort to Jarlsberg to make my Saganaki, but it's not ideal as it'll still splurge if left on the heat for too long.
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joefish It's hard for thee to kick against the pricks, Mon 2 Sep 2019, 12:47,
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