Going Greek---melting cheese advice

Can anyone tell me if there are differences in the ways to cook Kasseri, Kelifatori, or Halloumi to achieve a melted stringy, gooey cheese?
I have only had the Kelifatori at a restaurant, and it was flambe'd with 151 rum and a squeeze of lemon. It was stringy and gooey, like queso flameado.
I bought some Kasseri yesterday, and am curious if it will melt
as well, as opposed to cooking like a 'slab' of cheese.
I have watched some videos on the internet, but it seemed like all of them ended up with that 'slab' effect.
Any advice on this would be great!

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