Saganaki- Pan-Seared Greek Cheese

Serve this as an appetizer, as an hors d'oeuvre,
or as part of a meal made up of a varied selection of mezethes.
The key to success with this dish is to get the oil hot
(before it starts to smoke) before frying.

Ingredients:
1 pound (about 1/2 kg) of kefalotyri
or kasseri cheese (or pecorino romano)
1/2 cup of olive oil
2/3 cup of flour for dredging
2-3 lemons, quartered

Directions:
Cut the cheese into slices or wedges that are
1/2 inch thick by 2 1/2 to 3 inches wide.
Moisten each slice with cold water and dredge in the flour.
In a sagani (Greek pan used for this dish)
or a small heavy-bottomed frying pan (cast-iron works best),
heat the oil over medium-high heat,
and sear each slice in 1 tablespoon of oil
until golden-brown on both sides.
Serve hot with a last-minute squeeze of fresh lemon juice.
Serve with ouzo or wine, olives, vegetable mezethes,
tomatoes, and crusty bread.