Nakládaný Hermelín (Czech Marinated Camembert)
“A whole soft Czech Hermelín cheese sliced and layered into a jar with onion, garlic, peppercorns, chili, and oil, then left to steep for days. Tangy, garlicky, and oozing, it is the quintessential Czech pub snack to accompany beer.”
Where it comes from
Hermelín is the Czech version of Camembert, made domestically since the early 20th century, and pickling it in spiced oil turned a simple cheese into a beer-hall legend. Found in nearly every Czech hospoda, the marinated wheel embodies the national art of pairing food with the country's famous beer. The longer it steeps, the more the garlic and chili infuse the softening cheese, making it a make-ahead staple of home pantries.
On the plate
The cheese turns lusciously soft and runs at the center, sharp with garlic and warm with chili and paprika. Smeared on crusty bread with a forkful of the marinated onion, it is salty, pungent, and made for a cold pilsner.
How it works
Steeping in oil seals the cheese from air and slowly carries the fat-soluble aromas of garlic, chili, and paprika into the paste. Over days the bloomy rind softens and the interior ripens further, deepening flavor and creaminess.
Variations
Adding sun-dried tomatoes, layering in roasted peppers, spicing with extra chili for heat, including a spoon of mustard seeds
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓15 min active · 4320 min waiting
How it's made
8 steps · Show ↓- 13 min
Halve the Hermelín cheese horizontally through the middle.
- 25 min
Thinly slice onion and garlic, and slice a chili pepper.
- 35 min
Layer cheese, onion, garlic, peppercorns, and bay leaf in a clean jar.
- 42 min
Sprinkle in sweet paprika and a little chili between the layers.
- 52 min
Pour in enough oil to completely submerge everything.
- 61 min
Seal the jar and refrigerate for at least three days.
- 71 min
Turn the jar occasionally so the marinade distributes evenly.
- 83 min
Serve at room temperature with fresh bread to mop up the oil.
