Nakládaný Hermelín Recipe (Czech Pickled Cheese)

Nakládaný Hermelín Recipe (Czech Pickled Cheese)

In this recipe for Czech pickled cheese (aka Nakládaný Hermelín), a creamy cheese with a bloomy rind that’s similar to Camembert is sliced, stuffed with a savory filling, and cured in oil. It’s the ultimate pub food in Prague! And bonus, it's the perfect low carb and keto appetizer.

Course Appetizer

Cuisine Czech

Keyword Czech Cheese, Czech Marinated Cheese, Czech Pickled Cheese, Marinated Cheese, Nakládaný Hermelín, Pickled Cheese

Prep Time 15

Time to Marinade: 3

Servings servings

Calories 194kcal

Author Faith Gorsky

Ingredients

2 large cloves garlic crushed
2 teaspoons fresh-grated ginger
1/4 teaspoon sweet paprika
1/8 teaspoon salt
8 ounces wheel of Brie or Camembert cheese
1 small yellow onion thinly sliced
1 red chili pepper thinly sliced
2 bay leaves
1 teaspoon peppercorns
1/2 teaspoon whole allspice berries optional
About 1 1/2 cups extra-virgin olive oil

US Customary - Metric

Instructions

Mix the garlic, ginger, paprika, and salt together so it forms a paste.
Slice the cheese wheel in half horizontally. Spread the garlic paste inside one half, and then place the other half on top.
Add a few slices of onion and chili pepper, a bay leaf, and half of the peppercorns and allspice berries in the bottom of a sterilized glass jar. Pour in about half an inch of oil.
Add the cheese (you can cut it into wedges if you need to so it fits).
Add the rest of the onion and chili pepper slices, the remaining bay leaf, and the rest of the peppercorns and allspice berries. Add enough oil so everything is submerged.
Let it marinate for at least 3 days or up to 4 weeks (I marinate it in the fridge, although the traditional method marinates it at room temperature). Let it sit at room temperature for 20 to 30 minutes to soften the cheese before serving.

Notes

Net Carbs: 5g per serving
Nutritional Information: The nutrition information for this recipe was calculated without the oil used for marinating.
Let it Sit at Room Temperature Before Serving: When this is refrigerated, the oil will harden, but that’s not a problem. Just let this sit at room temperature for about 20 to 30 minutes before eating.
Traditional Method: This dish is traditionally made by letting the cheese marinate at room temperature for up to a few weeks, making sure that the cheese is fully submerged in oil. However, I let it marinade in the fridge.

Nutrition