1 pound kefalotyri or kasseri cheese
1/2 cup of olive oil
2/3 cup of flour for dredging
½ teaspoon freshly ground black pepper
2-3 lemons, quartered
1 Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Combine the flour and black pepper. Moisten each slice with cold water and dredge in the flour.
2 In a saganaki (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.
3 Serve with olives, tomatoes, and crusty bread.
Note: If desired, the cheese can be dipped into beaten egg (after the flour).