Saganaki

1 lb. (350g) Kasseri (κασερι), kefalotiri, graviera (or, if you can't find any of those, use Gruyere or any hard cheese)
milk
a little flour
pepper
light olive oil for frying
⅓ cup ouzo or cognac
1 lemon
bread

Cut the cheese into slices about ½ in. thick. Dip the slices into milk then coat lightly with flour and pepper. Heat oil in a heavy frying pan on medium-high. Fry cheese on both sides until brown. Warm up the ouzo.
At the table pour the ouzo over the cheese, ignite and yell "Opa"! Squeeze some lemon juice over the cheese and serve with a slice of good bread.