I have already written about marinated camembert before (read here). At that time I was still in England and had to marinate the cheese myself because it was impossible to buy ready-made.
Now, having moved back to the Czech Republic, I can enjoy this delicacy as often as I want without having to prepare it myself (and wait for it to marinate, which is the hardest part of it all).
You can buy marinated camembert (or nakládaný hermelín in Czech) in most pubs and some restaurants – obviously those focusing on Czech cuisine, don’t expect to find it on a pizzeria menu.
Every pub or restaurant usually follows their own recipe, so it is actually quite interesting to try out different approaches to the basic method – which is to marinate the cheese in oil with herbs and spices of your choice. Some people prefer more chilli, some want more onion/pepper/garlic/whatnot. So each time the cheese can taste differently. Once you can smell rosemary, second time you bite peppercorns, third time you might get a powerful dose of garlic.
Despite the general availability in the Czech Republic, I still sometimes make my own marinated hermelín. I can experiment, try different combinations in smaller jars and then compare the taste.
There are plenty of recipes out there, but the basics are something like this:
- a few pieces of camembert
- bay leaves
- other spices of your choice (think sweet or hot ground paprika, colourful peppercorns, allspice, chilli, rosemary, etc.)
Read about the method here. And the result can look like this:
Of course, you don’t need to stick only to camembert, you can marinate other types of cheese as well. Mozzarella, feta, blue cheese… you pick. You can even mix different types of cheese in one jar.
Now to you. Did you try marinated camembert or other type of cheese? Do you like it or not? Do you have a favourite recipe? Let me know in comments!