Flaming Greek Cheese

      1    Kasseri or Kefalotyri                    Butter or margarine
           Ice water                                Lemon juice
           Flour                                    Cognac

  Cut Casseri cheese into 1/2-inch slices, allowing about 4 ounces for
  each serving. Chill slices in ice water. Pat dry and dust with flour.
  For each serving, melt 3 tablespoons butter until it sizzles but does
  not brown. Add cheese slices and saute quickly on both sides. Do not
  overcook or cheese will melt and stick to pan. For each serving,
  squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops
  of Cognac. Ignite. Serve cheese when flames die down.