Nakládaný Hermelín (Czech Marinated Cheese)
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5.0
21 reviews
Excellent
Nakládaný Hermelín (Czech Marinated Cheese)
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Nakládaný Hermelín is Czech marinated cheese. It's sometimes called pickled cheese, although it's not actually pickled. It's very popular in Bohemian pubs, and super simple to make yourself at home! Serve it with rye bread and a cold pilsner.
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Ingredients
- 7 to 8 ounce wheel Hermelín, Camembert, or Brie cheese
- 1 small onion or ½ medium onion, peeled, halved, and thinly sliced
- 3 cloves garlic, minced (about 1 ½ tablespoons)
- 1 red chili pepper or jalapeno pepper, thinly sliced OR 1 teaspoon ground crushed chili flakes or cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon whole peppercorns
- ½ teaspoon whole allspice berries
- ⅛ teaspoon kosher salt
- 3 bay leaves
- 1 ½ cups olive oil, grapeseed oil, or sunflower oil, or enough to cover
Instructions
- Cut the cheese into 8 cubes or wedges.
- In a mixing bowl combine the onion, garlic, chili pepper, paprika, thyme, peppercorns, allspice berries, salt, and bay leaves. Then add the cheese cubes and stir to coat.
- Transfer the cheese mixture to a glass jar (24 ounces is perfect but larger is fine) and add enough oil until it’s completely submerged. Seal tightly and marinate in the refrigerator for about 3 to 5 days or up to 2 weeks. The oil will get thick and cloudy when chilled (it may stay liquid until the first time you remove the lid and agitate it, but eventually will thicken).
- Allow the jar to sit out at room temperature for about 30 minutes before serving to allow the oil to liquify and the cheese to soften. Serve with rye bread (traditional) or any other bread you prefer.
Notes
- Hermelín is a mold-ripened cheese originating in the town of Sedlčany in Czech Bohemia. Camembert and Brie are both fine substitutes.
- I’ve seen this made 2 different ways: 1 where the wheel of cheese is cut crosswise into 2 halves and spread with herbs and spices, then sandwiched closed and either marinated whole or cut into pieces before marinating; the other is like this where it’s cubed and then simply marinated which is a bit easier and just as good.
- I reused a 24 ounce jar from a Classico pasta sauce that I had saved. It was the perfect size.
- Traditionally this is made by leaving the mixture out at room temperature for days or weeks to marinate. Due to concerns of food-born illness I feel it’s much safer to marinate it in the fridge, and that is what I recommend.
- When taking cheese out of the jar to eat, make sure you use a clean spoon or fork so you don’t contaminate the rest of the cheese.
- This is traditional Czech pub food. Don’t forget the pilsner!
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
4g
(1%)
Protein
12g
(24%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Cholesterol
57mg
(19%)
Sodium
394mg
(16%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 57mg | 19% |
| Sodium | 394mg | 16% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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