Recipe for: Grilled cheeses with marjoram (oscypek + yellow cheese) - photo 1
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Recipe for: Grilled cheeses with marjoram (oscypek + yellow cheese)

Snacks Regional Cuisine of Poland 20 min Easy 2 wyświetleń ~51.58 PLN * - (0)
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Description

A quick, rustic Polish snack combining smoked oscypek with delicate yellow cheese, seasoned with dried marjoram and served with a bit of butter or oil, along with optional honey and dark rye bread. The dish has a distinct salty-smoky aroma from the oscypek, a creamy, stretchy texture from the yellow cheese, and a herbal, slightly balsamic note from the marjoram. Perfect for the grill, a grill pan, or a quick gathering with friends – it looks decorative (with visible grill marks and a slightly caramelized edge) and is easy to serve as a snack with beer, cider, or light wine. The recipe includes detailed step-by-step instructions on how to cut, season, and grill the cheeses so they don’t melt too much and maintain a nice structure.

Ingredients Used

Ingredients (9)

Servings:
4
  • Oscypek 4 szt. (~400 g)
  • Cheese 200 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Marjoram 4 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 30 ml
  • Rye bread 200 g
💰 Szacowany koszt dania: ~51.58 PLN (12.90 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the cheeses out of the fridge 10–15 minutes before grilling to reach room temperature — heating cold cheese causes uneven melting. If the oscypek is in one piece, cut it into slices about 1 cm thick. Cut the yellow cheese into slices 8–10 mm thick. Arrange the slices on a board, leaving gaps between them.

Ingredients: Oscypek, Cheese
Use a sharp knife and a wooden board. Room temperature is about 18–20°C; do not leave the cheese out of the fridge for more than 30 minutes.
2

Prepare the fat and spices: melt butter (30 g) in a small saucepan or prepare rapeseed oil (15 g) in a small bowl. In a small bowl, mix marjoram (4 g), salt (2 g), and pepper (1 g). Lightly brush each slice of cheese with a thin layer of butter or oil using a silicone brush — only the outer side that will come into contact with the grill or pan. Sprinkle the top with the marjoram and pepper mixture (distribute evenly, about 0.5 g of marjoram per slice).

Ingredients: Butter, Rapeseed oil, Marjoram, Salt, Black pepper
Use a silicone brush to evenly spread the fat. If you don't have a brush, dip a spoon in the fat and spread a thin layer with the spoon. Do not oversalt — oscypek is naturally salty.

Grilling

3

Preheat the grill or grill pan over medium-high heat. If using a stovetop, set the burner to about 6/9. If using a gas grill, heat for 5–7 minutes until the grate is hot; for a grill pan, heat for 4–6 minutes. Check the temperature with a drop of water — if the water sizzles and evaporates immediately, the pan is ready.

Ingredients: Rapeseed oil
Use a grill pan with a diameter of 26–28 cm or a grill rack. For temperature testing, you can use a surface thermometer (about 180–200°C).
4

Place slices of oscypek and yellow cheese on a hot grill or skillet. Grill without moving for 1.5–3 minutes (yellow cheese for 1.5–2 minutes, oscypek for 2–3 minutes), until clear grill marks appear and the edges caramelize slightly. Gently lift one slice with a spatula — if it comes off easily and there are golden stripes on the bottom, flip it to the other side.

Ingredients: Oscypek, Cheese
Use tongs or a wide spatula to flip. Do not flip the cheese often — turn it only once to avoid breaking the slice.
5

After flipping, grill the other side for the same amount of time (1.5–3 minutes). Watch the edges: the cheese should start to stretch slightly but not completely ooze out. Oscypek should maintain a firm structure with a soft interior. The finished slices should be golden, slightly crispy at the edges, and springy to the touch.

Ingredients: Oscypek, Cheese
If the cheese starts to melt quickly and ooze out, reduce the heat by one level. To check for readiness, use a wooden spatula — the cheese should come away without sticking.

Serving

6

Transfer the slices with a wide spatula to a plate lined with paper towels for 10–20 seconds to drain excess fat. Arrange on a board or plate mixing types of cheese for contrast. If using honey (optional), drizzle 10–15 g of honey over a few slices just before serving — this will create a pleasant sweet-salty contrast. Serve with slices of warm rye bread (optional) or fresh vegetables.

Ingredients: Honey, rye bread
Use a spatula with a wide blade. Do not cover the hot cheeses with a lid — the steam will make the crust soggy.
7

Optionally sprinkle with additional marjoram before serving and serve immediately — the cheeses taste best hot and slightly stretchy. For aesthetics, you can add a slice of lemon on the side for squeezing (optional) or fresh marjoram leaves.

Ingredients: Marjoram
Serve immediately after preparation; the cheese loses some creaminess as it cools. Additionally, you can add honey to enhance the flavor/texture.

Fun Fact

💡

Oscypek is a traditional highland cheese from the Podhale region with a protected designation of origin (PDO) — it is one of the most recognizable Polish delicacies and pairs wonderfully with sweet and savory elements.

Best for

majówka impreza na świeżym powietrzu przekąska przed obiadem

Tips

🍽️ Serving

Serve immediately on a warm board or plate; light beer, cider, or semi-dry white wine pairs well with cheeses. For a flavor contrast, add a slightly sour accompaniment (e.g., rhubarb chutney) or fresh pickled cucumbers.

🥡 Storage

If there are leftovers, store them in an airtight container in the refrigerator for up to 48 hours. It’s best to reheat in a pan for 1–2 minutes over medium heat to restore some of the stretchiness. Do not freeze — the texture of the cheese will deteriorate.

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