Ouzo-flamed cheese

These are intended to be an appetizer, but they would also be a great thing to put on a bed of lightly-dressed greens as a meal-sized salad.
1 C flour
1 lb kasseri or romano cheese, cut into eight 1-inch by 3-inch rectangles
6 T olive oil
4 T ouzo
1 lemon
Mound flour on a large plate. Rinse each slice of cheese in cold water. Dip the wet cheese into the flour, coating on all sides. Set on a piece of foil or waxed paper.
Heat 3 T of oil in a large skillet over medium-high heat. Add the cheese. Saute until browned, about 3 minutes per side. Add 2 T of the ouzo and light with a long-handled match. When the flames subside, squeeze lemon juice over them.
If all the cheese does not fit into your skillet, keep it warm in the oven, wipe out the skillet, and repeat with the remaining cheese.