Get this recipe courtesy of Athina Papas from Pegasus Taverna in Detroit's Greektown neighborhood.
1 pound (about 1/2 kg) of kefalotyri or kasseri cheese (or pecorino romano)
1/2 cup of olive oil
1/2 cup milk
2/3 cup of flour for dredging
2-3 lemons, quartered
1-2 tablespoons of brandy
Cut the cheese into slices that are 1/2 inch thick by 2 1/2 to 3 inches wide (approx 5 oz pieces). Beat the eggs together, add the milk to the eggs and mix well. Dip each pieces of cheese in the milk/egg mixture and dredge in the flour. In a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, and sear each slice of cheese in 1 tablespoon of oil until golden-brown on both sides. Pour 1-2 tablespoons of brandy, and light it with a match. Squeeze a lemon wedge over the cheese to put out the flames. Don't forget the "Opa!". Serve hot with grilled pita bread.