A distinctive spindle-shaped smoked cheese from the Tatra Mountains, grilled until the crust crisps and the interior becomes molten, served with cranberry jam.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: cranberry jam, arugula
Accompaniments: dark bread
Instructions
-
1
Slice oscypek into 1cm-thick rounds.
-
2
Heat a grill pan or barbecue to high heat.
-
3
Grill cheese slices 2 min per side until grill marks appear and cheese softens but holds its shape.
-
4
Arrange grilled cheese on plates with a handful of fresh arugula.
-
5
Serve immediately with cranberry jam on the side for dipping.
Did You Know?
Oscypek has EU Protected Designation of Origin — only cheese made by Tatra highlanders from specific sheep breeds in the mountains can bear the name.
Chef's Notes
Equipment Tips
- grill pan or barbecue
- sharp knife
Garnishing
cranberry jam, arugula
Accompaniments
dark bread
The Story Behind Oscypek
Oscypek has been crafted by Gorale (Tatra Mountain highlanders) since the 15th century using traditional methods passed from Vlach shepherds. Each cheese is hand-molded with distinctive geometric patterns and smoked over aromatic wood in mountain huts.
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