Fried cheese as the king of Czech plates: Where did it come from and why do we love it so much?

History of the National Treasure

Fried cheese, affectionately called "smažák" in the Czech Republic, has a rich history dating back to the Middle Ages. The first mentions of fried cheese come from northern Italy, from where it gradually spread to other European countries. For example, in France, a recipe for fried cheese sticks appeared in 1393 in the guide for housewives "Le Ménagier de Paris".

Fried cheese probably made its way to the Czech lands through Austria-Hungary at the end of the 19th century. In Vienna, breaded cheese served as a substitute for the classic schnitzel for poorer families. During the First Republic, fried cheese appeared on the menus of luxury restaurants as an appetizer made from Emmental or Gorgonzola.

The golden era of fried cheese in our country began in the 1960s. With the advent of industrial food production and ready-made meals, fried cheese became more accessible and spread to canteens and restaurants. Initially, Moravian bread was used for its production, which was later replaced by more affordable Edam. At that moment, fried cheese became a popular dish among the general public. Since then, it has been a staple of Czech gastronomy and a favorite of many diners, as confirmed by the Edenred FOOD Barometer survey. A total of 2,807 respondents participated in the survey, of which 87% stated that they like fried cheese or even love it. Only 12% of respondents do not count themselves among the fans of this cult dish. The ratio is clearly defined – Czechs simply love smažák.

How about "smažák" a little differently?

Experiment with different cheeses

Edam 30% is a classic that is inseparably linked to Czech fried cheese. The hearts of many diners have also been won by Camembert. But why not try something different? Feta is an interesting option that brings intense flavor and a slightly creamy texture to fried cheese – if you drizzle it with honey, it immediately becomes a gourmet experience. Emmental is full of flavor and creates a tender, slightly nutty impression when fried. Another interesting choice is halloumi, which is ideal for those who prefer a firmer cheese structure. If you're not afraid of experiments, try frying Olomouc tvarůžky. For lovers of American classics, mozzarella must not be missed, which most often appears in the form of mozzarella sticks, a popular treat in the USA that stretches beautifully and is most often served with tomato dip.

Enhance the breadcrumbs

Regular breadcrumbs are classic, but you can easily enhance them! Add chopped herbs like parsley, thyme, or oregano for a fresh flavor. If you like spicy dishes, try mixing in a bit of ground chili or smoked paprika. And for an even crunchier texture, mix the breadcrumbs with crushed walnuts or almonds, which will add a subtle buttery flavor. A great combination is, for example, Emmental coated in nutty breadcrumbs, which will highlight its mildly nutty flavor and give it a more luxurious character.

Try stuffed fried cheese

Fried cheese with ham is already a well-known classic, but why not elevate it to a higher level? A great variant is bacon or Black Forest ham, which adds a more intense flavor. You can also try a combination of several cheeses. The options are many – don’t be afraid of unconventional combinations.

Where to find the best fried cheese?

For all lovers of smažák, the Vinohradský Parlament restaurant has prepared a special April event. In the week from April 9 to 15, 2025, you will find several original dishes with golden-fried cheese on the menu. "Our version of fried cheese is based on high-quality ingredients and traditional preparation, but with a modern twist,” says Jan Pípal, head chef of Vinohradský Parlament, which is part of the gastro alliance Together. The menu will feature several versions – from absolute classics to bold combinations. "In April, we are hosting a fried cheese festival at Vinohradský Parlament – and if I had to recommend just one, it would be fried tvarůžky. Mildly spicy, beautifully melted inside, and crispy on the outside. For lovers of more pronounced flavors, it’s a clear choice!” adds Pípal.

Smažák like from the Parliament

Cheese & chips

Ingredients (4 servings):

• 400 g Olomouc tvarůžky
• 100 g semi-coarse flour
• 4 eggs
• 200 g panko breadcrumbs
• 1 l rapeseed oil
• 1 kg potatoes
• 200 g mayonnaise
• 1 bunch of wild garlic
• 1 shallot
• 1 lemon
• 1 teaspoon capers
• 12 pieces of white asparagus
• salt to taste

Instructions:

1. Coat the cheese in a triple breading, just replace the traditional breadcrumbs with Japanese panko breadcrumbs.
2. Cut the potatoes into fries, rinse them in water, thoroughly dry, and fry until golden in oil. After frying, salt the fries.
3. You can make wild garlic tartar sauce from homemade mayonnaise or replace homemade mayonnaise with store-bought and blend it with wild garlic, shallot, lemon juice, capers, and salt until smooth.
4. Boil the peeled white asparagus and sauté until golden in a pan with butter.
5. Fry the cheese until golden and serve.

Tip: Buy the tvarůžky a week in advance so they can ripen a bit at home. They will then have a more pronounced flavor!

Blaťácké gold in almonds

Ingredients (4 servings):

• 480 g Blaťácké gold
• 100 g semi-coarse flour
• 4 eggs
• 200 g breadcrumbs
• 50 g almond flakes
• 0.5 l rapeseed oil
• 800 g potatoes
• 250 g soft cheese
• 1 bunch of chives
• salad vegetables to taste
• salad dressing to taste
• salt to taste

Instructions:

1. Coat the Blaťácké gold in a triple breading, return it to the egg, and sprinkle almond flakes into the breadcrumbs and coat thoroughly.
2. Peel the boiled potatoes, drizzle with clarified butter, salt, and serve with cheese, which you will season with salt and chives.
3. Fry the cheese in oil, serve with potatoes and a small vegetable salad with your preferred dressing.

Tip: Always fry in a high layer of oil. The cheese must be submerged to prevent it from leaking out!

Fried cheddar in a bun

Ingredients (4 servings):

• 480 g cheddar
• 100 g semi-coarse flour
• 4 eggs
• 200 g corn flakes
• 0.5 l rapeseed oil
• 1 kg potatoes
• 1 sprig of rosemary
• 3 meaty tomatoes
• 2 shallots
• 1 chili pepper
• 1 lime
• 4 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 package of a bun
• 4 buns
• salt to taste

Instructions:

1. Coat the slices of cheddar in a triple breading. Instead of classic breadcrumbs, use crushed corn flakes and fry in oil until golden.
2. Rinse the potatoes and cut them into quarters. Season with salt, oil, and rosemary and bake in the oven at 180 °C until golden for about 45 minutes.
3. Next, make the tomato salsa. Dice the tomatoes, add shallot, chili pepper, lime juice, and salt.
4. Slice the bun with a knife and spread mayonnaise seasoned with Dijon mustard on it, add slices of meaty tomatoes, fried cheese, and the tomato salsa. Finish with more mayonnaise, the top bun, and serve.
5. Serve with baked potatoes in the oven.

Tip: Toast the sliced bun on a non-stick pan until golden – it will soak up the tomatoes and mayonnaise much slower, making it easier to eat!