Nakládaný hermelín is the crown jewel of Czech pub snacks (chuťovky). It’s creamy, pungent, and perfectly balanced by the acidity of the oil and vinegar.
While everyone has their “secret” recipe, the key is patience—you can’t rush the aging process.
🧀 The Ingredients
- Cheese: 4–5 rounds of Hermelín (or Camembert).
- The “Stuffing”:
- 2 cloves of garlic (mashed into a paste).
- 1 tsp paprika (sweet or smoked).
- A pinch of chili flakes (optional).
- The Jar Fillers:
- 2 large onions (sliced into rings).
- 6–10 Black peppercorns & 4 Allspice berries.
- 2 Bay leaves.
- Pickled hot peppers (feferonky) or goat horns (kozí rohy).
- The Liquid:
- Neutral oil (sunflower or rapeseed). Do not use extra virgin olive oil, as it solidifies and turns bitter in the fridge.
🔪 The Process
1. Prep the Cheese
Slice each Hermelín round in half horizontally (like a bagel). Rub the inside faces with the garlic paste and sprinkle with a bit of paprika and chili. Close the “sandwiches” back up. Some people like to quarter them for easier snacking later.
2. Layering
In a clean glass jar, start layering:
- A few onion rings and spices at the bottom.
- A round of cheese.
- More onions and a pickled pepper.
- Repeat until the jar is full, packing it relatively tightly but leaving room for oil.
3. The Pour
Pour the oil over the cheese until everything is completely submerged. If any cheese or onion is poking out, it will mold. Tap the jar on the counter to release air bubbles.
4. The Wait (The Hardest Part)
Seal the jar and leave it in a cool, dark place (like a pantry) for 2 days, then move it to the fridge for another 3 to 5 days.
- Pro Tip: If you keep it at room temperature the whole time, it ripens in 3 days, but you risk it spoiling if it’s too warm.
💡 Expert Tips
- The “Ripeness” Test: The cheese is ready when the center is soft and gooey, almost oozing when sliced.
- Serving: Always serve with a thick slice of fresh sourdough rye bread (Šumava) to soak up that flavored oil.
- Safety: Ensure your jar is sterilized and your hands are clean. Botulism is rare, but moisture from fresh herbs can be a risk; stick to dried spices and pickled peppers for safety.
Do you prefer yours “classic” or with a heavy kick of chili?