Kaçkavall i Pjekur

Preheat your oven to 220°C (430°F). Place an oven-safe clay dish or small cast-iron skillet in the oven to heat for 5 minutes. A pre-heated vessel ensures the cheese begins sizzling immediately upon contact.

Slice the kaçkavall cheese into pieces approximately 1cm thick and arrange them in a single layer in the hot dish. The slices should be snug but not overlapping, allowing each piece to develop its own golden crust.

Drizzle the olive oil over the cheese slices and sprinkle with dried oregano and red pepper flakes. The oil will help the edges crisp while the center becomes deliciously molten.

Bake for 12-15 minutes until the cheese is bubbling vigorously, the edges have turned golden brown and crispy, and the surface has developed appetizing brown spots. Watch carefully in the last few minutes to prevent burning.

Remove the sizzling dish from the oven using oven mitts and place it on a heat-safe surface. Grind fresh black pepper over the top immediately while the cheese is still bubbling.

Serve the baked cheese directly in the cooking vessel while it is still sizzling and molten. Accompany with thick slices of crusty bread for scooping up the melted cheese. Eat quickly before the cheese cools and firms up.