Marinated cheese (nakladany hermelin)
- Evie Harbury
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Serves 4
Easy
Prep: 20 mins
plus 2 days marinating
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This is one of Bohemia’s most iconic beer snacks, found in nearly every pub in the region. A tangy, spiced, creamy snack, it's always served with ice-cold pilsner
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Try Evie Harbury's marinated cheese (nakladany hermelin), then discover beer and rock salt pretzels with camembert dip, cheese grazing board, or baked new potatoes with camembert and poppy seeds.
It goes hand in hand with Czech beer culture, where pivní chut’ovky (beer snacks) are an essential part of the drinking experience – arguably just as important as the beer itself. This is often made with hermelín, a soft Czech cheese from Sedlcany, 25 miles south of Prague, that is akin to camembert. It’s usually served with a couple of thick slices of freshly baked rye bread and takes to beer like a duck to water. You will need a 500ml container or wide jar.
Recipes extracted from My Bohemian Kitchen by Evie Harbury (£20, Murdoch Books). Photographs: Ola O Smit. Recipes are sent by the publisher and not retested by us.
Marinated cheese (nakladany hermelin) recipe
Ingredients
Nutrition
-
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
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2 bay leaves
-
2 thyme sprigs
TO SERVE
- rye bread or toasted sourdough
Nutrition: per serving
- kcal270
- fat23g
- saturates10g
- carbs2g
- sugars1g
- fibre1g
- protein14g
- salt1.7g
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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.
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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.
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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!
More ways with camembert
Authors
Evie Harbury
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