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Soft cheese = stringy melt
Young/semi-firm cheese = creamy melt
Aged/hard cheeses = no/difficult to melt
Exceptions: halloumi and paneer will sear like meat and not melt
Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c)
An article on the science of cheese melting for the curious
I know, right! It would be cool to have info on some other common cheeses as well.
I'm wondering primarily which category parmesan falls under, but I think it's more on the meltier side.
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If you want something similar enough to Parmesan that melts, get Asiago.
The super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.