Entree: Poland – Highland / Gorale – Oscypek z Grilla (Grilled smoked sheep's-milk cheese from the Polish highlands, served charred with tart jam)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 oscypek cheeses, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) butter or neutral oil for grilling
- 4 tbsp (60 ml) cranberry jam
- 1 tbsp (15 ml) honey (optional)
- Freshly ground black pepper
- Lemon wedges for serving
- 8 slices (8 oz (225 g)) dense rye or country bread, toasted (such as Rye bread)

Show original ingredient measurements

- 2 oscypek cheeses, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) butter or neutral oil for grilling
- 4 tbsp (60 ml) cranberry jam
- 1 tbsp (15 ml) honey (optional)
- Freshly ground black pepper
- Lemon wedges for serving
- 8 slices (8 oz / 225 g) dense rye or country bread, toasted (such as Rye bread)

Instructions

1. Bring the oscypek to room temperature while preheating a grill pan or outdoor grill to high heat. Mix the butter or oil with a little honey if using. Lightly score the cheese surface with diagonal cuts to help prevent warping and brush each piece on both sides with the butter or oil.
2. Grill or sear the cheeses 2–4 minutes per side until deep golden and marked by char lines but still holding shape. Transfer to a board, top each with a spoonful of cranberry jam and a twist of pepper, serve immediately with lemon wedges and toasted rye for spreading.