The problem with the string cheese is that it melts kinda funny, we were actually able to roast sticks of it over a fire. I would think if you just made sure the meat is thick enough, a cheese like a sharp cheddar or Emmenthaler would work fine
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."