Name: Marinated cheese (nakladany hermelin)
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250g wheel of hermelín or camembert; 125-185ml rapeseed or vegetable oil; 1½ tsp sweet smoked paprika; ½ small onion finely sliced; ¼ small red pepper finely sliced; 2 garlic cloves finely sliced; ½ red chilli finely sliced; ½ tsp sea salt flakes; ¼ tsp ground allspice; 1 tsp dijon mustard; 2 bay leaves; 2 thyme sprigs; rye bread or toasted sourdough

Czech marinated cheese (Nakládaný hermelín) on a plate

250g wheel of hermelín or camembert
125-185ml rapeseed or vegetable oil
1½ tsp sweet smoked paprika
½ small onion
finely sliced
¼ small red pepper
finely sliced
2 garlic cloves
finely sliced
½ red chilli
finely sliced
½ tsp sea salt flakes
¼ tsp ground allspice
1 tsp dijon mustard
2 bay leaves
2 thyme sprigs

TO SERVE

rye bread or toasted sourdough

Method

step 1
Slice the cheese in half horizontally. In a bowl, mix 1 tbsp of the oil with the paprika until well combined. Add the onion, pepper, garlic, chilli, salt, allspice and mustard. Season to taste with black pepper (I use about ¼ tsp), then mix well. Spread the mixture over one of the cut halves of the cheese, then top with the other half of the cheese. Put into a snug jar or container and add just enough oil to submerge the cheese. Add the bay leaves and thyme to the oil.
step 2
Leave to marinate for at least two days in the fridge before removing from the oil and enjoying on rye bread or toast.
step 3
The cheese will keep in the fridge for a week and gets better day by day. Some people will eat the cheese up to three weeks later but this is not for the faint-hearted!