Jim Lane kindly provided a Saganaki recipe:

Kasseri, Graviera or Kefalotyri cheese
Cornstarch
1/2 cup pure olive oil (not extra virgin)
1/4 cup lemon juice
2 T brandy (optional)

Cut the cheese into four 1/4-inch slices. Place the cornstarch on waxed

paper, then dredge each piece in the cornstarch.

Place the cheese in the freezer for 30 min before frying. Remove from
the freezer just before frying. (The secret to the dish is to have the
cheese very cold and the oil very hot.)

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Just wanted to say that I tried this tonight, Jim, and it worked
wonderfully!
I used Kashkaval, sliced it about a quarter inch and dredged it in
corn-
starch, stashed it in the freezer for half an hour and then dropped it
into a very hot frying pan with a thin layer of olive oil. It browned
nicely!
I warmed the plate I flamed it on to help raise the alcohol, poured
about
an ounce of brandy on it, torched it, let it flame for a few seconds
and
then put the flames out by squeezing a couple quarters of a big lemon
on it.

A little salty perhaps, and maybe even a bit tough, but still
delicious!
One of my favorite things is mopping up the hot brandy/lemon/cheese
liquid with warm pita bread.

Thanks for the recipe. Although I have been warned off feta, I think I
might try some that I have left in this manner. I think it has the
potential to be less chewy and less salty.

Michael