Oscypek z Żurawiną
Poland's highlander treasure from the Podhale region: smoked salted sheep's milk cheese grilled over flame or skillet until warm and squeaky, served with tart mountain cranberry confiture.
Ingredients
- • 4 authentic small spindle-shaped smoked Oscypek cheeses (approx. 60g each)
- • 1 tbsp butter or oil for grilling
- • 4 tbsp Polish wild cranberry or lingonberry confiture (żurawina do mięs i serów)
- • Fresh rosemary or thyme sprigs for garnish
- • Cracked black pepper
Preparation Steps
Slice the decorative spindle-shaped Oscypek cheeses crosswise into thick 1.5cm rounds, or leave smaller cheeses whole.
Heat a cast-iron griddle pan or skillet over medium-high heat until very hot, brushing lightly with butter.
Place the cheese rounds onto the hot griddle. Sear for 2 to 3 minutes on each side until distinct golden grill marks appear and the interior softens and puffs slightly without melting away completely.
Transfer the sizzling grilled cheese immediately to a warm platter. Spoon a dollop of tart cranberry confiture onto each warm slice, garnish with fresh herbs, and serve while piping hot.