Spicy oil-marinated Hermelín (Czech camembert-style cheese) with onions and hot peppers

Tip: tap a step to mark it as done.

1. Slice the cheeses

   5 min

   Use a sharp knife to slice each Hermelín horizontally into two thinner halves.

2. Spread with the paste

   10 min

   Press the garlic and mix it with the paprika, ground black pepper, and 2 tbsp of oil to make a thick paste. Spread it over the cut surfaces of the cheeses, then put the halves back together.

3. Pack into a jar

   10 min

   Slice the onions thinly into rounds and the hot peppers into rings. In a clean, scalded jar with a capacity of about 1 liter, alternate layers of onions, cheeses, hot peppers, bay leaves, allspice berries, and black peppercorns. Pour in enough oil to submerge everything.

4. Let marinate

   Close the jar and refrigerate for 5–7 days. During this time, the cheese will soften and absorb the flavors of the garlic, paprika, and onions.

5. Serve

   5 min

   Remove the Hermelín and some onions from the oil, let stand at room temperature for 20 minutes, and serve with dark bread.

Tip: Keep the cheese completely submerged in oil at all times. Store the Hermelín in oil with garlic only in the refrigerator and eat it within two weeks.

This recipe was translated from the Slovak original: Pikantný nakladaný hermelín v oleji s cibuľou a feferónkou: k chlebu a pivu ako z českej krčmy