Re: The Greek version - Saganki...
Interesting thing when doing this is you end up with more oil in the pan than when you started, which must have come from the cheese. Which suggests to me, so long as it's drained, the fried version has less fat than the cheese on its own... Hmm... Speculation I'm sure...
Anyway, I tried all sorts before finding something I could get from UK supermarkets that would make a good Greek style Saganaki, so here's my version - it uses Norwegian Jarlsberg.
You take your Jarlsberg, and you want a big slice around 7-10 cm to each side and 8-10mm thick. You could cut it in half diagonally if you like.
Tip out some plain flour in a saucer (a few teaspoonfulls is all you need) with a dribble of water, a sprinkle of dried oregano if you like, and stir to make a gooey paste (use your finger - good grief man). Splot the cheese in it and smear it all over.
Shallow fry in olive oil and flip over once - you want it turning brown on both sides, but watch it closely and take it out just before it starts to collapse and splurge out from the sides.
Serve with lemon juice and a sprinkle of chopped coriander. And a properly heady Rosé - none of this weedy French stuff (OK, I'll grant them the Merlot Rosé). Macedonian is good, and cheap enough at foreign airports to bring back a stash.