Grilled Oscypek with Cranberry Sauce
Oscypek is a firm, salty, wood-smoked sheep's-milk cheese made by highland shepherds (bacas) in Poland's Tatra Mountains, its spindle shape and production legally protected to the Podhale region. True oscypek requires days of artisanal brining and smoking that can't be replicated at home, so this recipe captures the cheese's most iconic serving method instead: briefly grilled until golden and paired with tart cranberry sauce, a genuinely traditional combination that cuts the cheese's saltiness and smoke.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g oscypek cheese (or a firm smoked sheep or goat cheese, such as smoked kashkaval, as a substitute)
- 1 tbsp olive oil
- 4 tbsp cranberry sauce
- Rye bread, to serve
- Dill pickles, to serve
Steps
- Slice the oscypek into rounds about 1 cm thick.
- Brush lightly with olive oil.
- Grill or pan-fry for 1-2 minutes per side until golden with light char, the cheese softening but holding its shape.
- Plate immediately and top each round with a spoonful of cold cranberry sauce.
- Serve with rye bread and dill pickles.