Slice the cheese lengthwise, 1/2-inch to 1-inch thick.
Sprinkle flour evenly over a large plate and dip the cheese in the flour, dredging until lightly coated on all sides.
In a small cast-iron or stainless steel skillet over high heat, heat the oil until it shimmers.
Carefully place the flour-coated cheese into the oil. Remember to lay the cheese in away from you.
Fry on one side about 2 minutes until golden and crisp. Then flip, again flipping away from you, and fry the other side another 2 minutes until golden and just starting to melt.
Remove from the heat.
Have a pot lid handy in case you need to cover the pan to suppress the flames and make sure that nothing is hanging over the pan.
Pour the ouzo over the cheese. DO NOT POUR DIRECTLY FROM THE BOTTLE.
Using a stick lighter or long match, carefully set the ouzo aflame.
As the cheese flambes, carefully shake the pan gently to help disperse the flame until extinguished and the alcohol is burned off.
Serve immediately.