Description
Pub grub from the Czech Republic, Marinated Czech Cheese (Nakládaný Hermelín) is a soft cheese marinated with spices, and peppers
Ingredients
- 2 small rounds of pasteurized Camembert (about 8–10 oz. each), not too ripe
- 1–2 cups olive oil, for sauteing and enough to cover cheese completely
- 1 medium onion, sliced thinly in rounds
- 2–4 cloves garlic, minced
- black pepper
- 2 tablespoons paprika
- 1 jalapeno pepper, sliced, seeds and veins remove (wear rubber gloves for this to avoid burning your hands)
- 1 roasted red bell pepper
- 2 teaspoons juniper berries
- 2 teaspoons whole allspice
- 3–4 dried bay leaves
- baguette or other hearty bread to serve with the cheese
Instructions
Sterilize a quart jar and lid by running them through the dishwasher with heated dry cycle or submerge in boiling water for 10 minutes
Sautee onion slices in 2 tablespoons olive oil until translucent, add minced garlic and cook just until the garlic begins to brown
Slice the camembert cheeses in half, to give you two circles from each cheese, sprinkle with black pepper and paprika, add half of the onion mixture to each camembert and then top with the remaining half
Add the sandwiched cheeses to the quart jar, slicing into wedges if needed to make them fit
Add the jalapeno, roasted red pepper, juniper, allspice, and bay leaves working them into the jar around the cheese
Fill with enough olive oil to completely submerge the cheese, refrigerate up to two weeks, the oil will become thick and cloudy when chilled
Before serving with bread, microwave the cheeses enough to soften and make them almost spreadable