Creamy and smooth with an almost velvet-like texture, this marinated or “pickled” cheese is a favorite appetizer found in most any local restaurant in the Czech Republic. Garlic, onion, herbs, and a some hot peppers give this treat an amazing depth of flavor. Served with some dark rye toast and a cold Pilsner Urquell, it is easy to see why this treat is a local favorite.
Marinated Cheese ~ Nakladany Hermilin
Prep Time
15 mins
Marinate
4 d
Creamy and smooth, full of amazing flavors this marinated or "pickled" cheese is an easy and delicious appetizer to serve for any occasion.
Course:
Appetizer
Cuisine:
Eastern European
Servings: 6
Ingredients
- 1 round block of Hermelín Camembert, or Brie
- 8-10 dried red chilies chopped
- 1/2 Tbsp paprika powder
- 1/2 tsp crushed dried thyme
- 1/2 tsp whole black peppercorns
- 1 pinch salt
- 1 medium onion thinly sliced
- 4-5 cloves garlic thinly sliced
- 2 bay leaves
- 3-4 springs fresh thyme
- 1-2 cups olive grape seed, or sunflower oil
Method
-
Sterilize a wide mouth quart jar and set aside to cool.
-
Cut cheese wheel in to 8 pieces
-
Mix chilies, paprika, thyme, peppercorns, and salt in a medium-sized mixing bowl.
-
Thinly slice onion and garlic and add to bowl.
-
Add cheese and bay leaves and toss carefully to coat.
-
Place a sprig of thyme in the bottom of the jar.
-
Using tongs carefully place the cheese in to the jar layering with the onions, garlic and thyme. Spoon any remaining spices in to the jar.
-
Fill jar with enough oil to completely cover the cheese. Cover jar with a lid and place in the fridge for at least 4 days before serving.
Serve
-
When ready to serve, place jar on counter until oil becomes clear and cheese can be easily removed. Serve with dark rye toast and a cold Pilsner.
Cooks Notes
For best flavor allow the cheese to marinate or "pickle" for at least 4 to 6 days before serving. I have used the oil to make a second batch which worked quite well. I also have used the oil to make a salad dressing.
