ingredients
makes about 12
1/2 pound kefalograviera (see Note)
2 tablespoons All purpose flour
1/4 cup (60 ml) 2 fl oz olive oil
1/2 teaspoon dried oregano
1/2 lemon, cut into wedges, for serving
method
1. Cut the cheese into 1/2 inch slices. The pieces can be as large as you 'wish, as they can be cut smaller for serving.
2. Put the flour in a shallow dish and season well with cracked pepper. Toss the cheese in the flour. Heat the oil over high heat in a skillet until hot. Add the cheese to the pan and cook for 1 minute, or until browned and crusty underneath. Carefully turn the cheese to brown the other side. Lift onto a serving plate and sprinkle with oregano. Serve hot with lemon wedges and fresh bread.
NOTE: Kefalograviera and kefalotyri are pale hard sheep's milk cheeses originating in Greece.
