Marinated Hermelín (pickled soft Camembert-style cheese)

Nakládaný hermelín — soft Camembert-style cheese marinated in oil with onion, garlic and chilli; a much-loved Czech pub starter for four.

Ingredients

• Hermelín (Camembert-style cheese)2 pcs
• vegetable oil300 ml
• onion1 pcs
• chili pepper1 pcs
• garlic2 cloves
• allspice4 pcs
• bay leaf2 pcs

Method

1. Prepare the aromatics. Peel and slice the onion into thin rings. Peel the garlic cloves and slice them thinly. Slice the chilli pepper into rounds, keeping the seeds in for extra heat if you like.
2. Slice the cheese. Cut each hermelín horizontally through the middle so you have four equal halves — or slice each wheel into thick rounds if you prefer more surface area for the marinade to work into.
3. Layer the jar. Use a clean, wide-mouthed jar or deep lidded container. Arrange a layer of cheese, then scatter over some onion rings, garlic slices, chilli rounds, a bay leaf and a couple of allspice berries. Repeat the layers until everything is in.
4. Cover with oil. Pour the vegetable oil over the layers until the cheese is completely submerged — this is essential for proper preservation. Give the jar a gentle shake to settle any air pockets.
5. Marinate in the fridge. Seal the jar and refrigerate for at least 3–4 days before eating; a full week gives a deeper, more rounded flavour. The oil will solidify slightly in the cold — that is normal.
6. Bring to room temperature. Take the jar out of the fridge 30–60 minutes before serving so the oil loosens and the cheese softens back to its creamy texture.
7. Plate and serve. Lift the cheese halves onto plates or a board and spoon over some of the marinating oil along with the onion rings and chilli slices. Serve with crusty bread or rye bread as a classic Czech pub starter.

Safety & hygiene Important

• Keep fully submerged in oil. The cheese must remain completely covered by oil throughout marinating; any exposed surface can allow mould to develop. Check the jar after the first day and top up with a little more oil if needed.
• Refrigerate at all times. Unlike some oil-preserved vegetables, soft cheese must be kept in the fridge throughout marinating and stored there until eaten. Do not leave it at room temperature for more than an hour or two. Consume within two weeks of making.
• Garlic-in-oil safety. Garlic submerged in oil at room temperature can support the growth of Clostridium botulinum. Always prepare and store this marinade in the refrigerator, never in a warm cupboard or at room temperature.