Grilled Fresk-o Cheese with oregano and Olive Oil


  • 1 lb FresK-O Fresco cheese or Paisa Cheese, cut into 12 rectangular blocks
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoon dried oregano, crumbled

Special equipment:

12 (6- to 8-inch) wooden skewers


Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.

Stir together oil and oregano in a 13- by 9-inch shallow dish.

While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total.

Add cheese skewers to oregano oil and turn to coat.