1/3 pound Kefalotyri or kasseri cheese
2 tablespoons butter
juice of 1 lemon
Cut the cheese into bite-sized cubes. Melt the butter in a "saganaki" (or
another frying pan), and fry the cheese on all sides until crusty and chestnut
colored.
Squeeze lemon juice over the cheese and serve with bread,
other appetizers, and wine or ouzo.