- Cut the cheese into 1-cm (1/2-inch) thick slices. Place the slices in a bowl and cover with cold water. This cheese is very salty. It is better to desalinate it for a few hours in the refrigerator, as needed.
- In a large non-stick skillet, brown the cheese slices on each side. Drain on a paper towel.
- Place the cucumber slices on four plates and top with the cheese. Drizzle with lemon juice and sprinkle with mint. Season with pepper.