I am Lukáš, a Chef of a classic Czech eatery, and I have a soft spot for one dish in particular: the famous fried cheese (in Czech "Smažený sýr"). Every time I lay my eyes on a block of Edam or Hermelín, my heart races a little in anticipation of turning it into the crispy, gooey delicacy that locals and tourists can't get enough of. The origins of Smažený sýr are debated, but what is for sure is that after World War II, meat became scarce, and resourceful Czech cooks started using cheese as a protein substitute. The result was an iconic dish that remains loved by many today. Preparing Smažený sýr is an art. I start by taking a thick slice of cheese, typically Edam for its perfect melting characteristics. Dipping it meticulously in egg, then coating it with breadcrumbs, I make sure it's well-covered to seal in the creaminess. The sizzle and aroma when the cheese hits the hot oil in the pan is intoxicating. It's not just cooking; it's a performance, one I've repeated countless times but never tire of. I often serve it traditionally on a bed of lettuce with tartare sauce and a side of French fries. But the key is to serve it immediately, while it's piping hot, ensuring that diners experience that perfect moment when they cut into the cheese, and a cascade of melted goodness flows out. I've seen the joy it brings to people's faces. Families introducing their children to their first bite of Smažený sýr, tourists exclaiming in delight as they discover a new favourite dish, or locals reminiscing about their childhoods with every bite. In a world that's constantly evolving, with ever-changing culinary trends, it's comforting to know that some dishes remain timeless. For me, Smažený sýr is more than just a dish; it's a symbol of Czech culture, resilience, and innovation. Every time I serve it, I don't just present a meal but a piece of history, a tradition, and an experience that connects generations.