Halloumi
Halloumi
No thermometer. Grill until it has stripes.
On the grill
Oil the cheese, not the grate, and use a clean hot grate — halloumi welds itself to anything with residue on it. Slice about 1 cm thick; thinner goes rubbery, thicker stays cold in the middle.
Roughly 2 minutes a side over direct heat. It is done when it is striped and squeaks against your teeth.