Pickled Camembert

Category: Cold meals and snacks
Pickled Camembert

Ingredients

Camembert 6 heads
Rust oil 500 ml
Garlic 8 teeth
Black peppercorns 1/2 tsp
Allspice 1/2 tsp
Ground chili pepper 1/2 tsp
Lemon juice 1 tbsp. l.
Thyme 1 tsp
Bay leaf 6 sheet.
Onion 1-2 pcs.
Pickled hot red peppers 1 small jar
Salt 1/2 tsp

Cooking method

  • I warn you right away - this is a dish for very big lovers of spicy cuisine. Ideal for the beer table! In the original, the dish is called nakládaný hermelín, and it is served in almost all beer restaurants in the Czech Republic. Germelin is a Czech cheese with white mold, but it can be successfully replaced by any soft cheese with mold - brie, Camembert, etc., the main thing is that the heads weigh ~ 100-120 g.
  • First of all, we prepare the marinade. Important: For the marinade, use oil that does not freeze in the refrigerator. Rapeseed or corn is best. So - bring butter with lemon juice, thyme, bay leaf, salt, black and allspice to a boil and immediately remove from heat. Grind the garlic with a press, add ground chili and a little vegetable oil, stir well. Cut each head of cheese into two halves and spread one of them with a garlic mixture
  • 🔗
  • Put the heads together again. Cut the onion into very thin rings and place part of it on the bottom of the container in which the cheese will be marinated. Then a layer of cheese. We stick pickled hot pepper into the holes between the heads. Fill with cooled marinade. Again a layer of onions, a layer of cheese, pepper, marinade - and until the end. Above is a bow.
  • 🔗
  • If the marinade is not enough to completely cover the marinade, you can simply pour over with pure oil, but the cheese must be completely covered.
  • We put it in the refrigerator and with great difficulty we endure for two weeks! (Although I’ll tell you a secret that in a week it’s very tasty!)

Note

If I cooked this appetizer myself, I would not dare to praise it out of modesty, although it is, indeed, unusually tasty. But Dopletimuzh prepared her, for which he was kissed on both cheeks! As usual, it was difficult to pull the recipe out of it, so I partially turned to the Internet, here: 🔗

MariS
dopleta, this is m-mmm: nyam: how delicious !!! Thanks for the recipe.
We tried fried Hermelin in the Czech Republic - that's something.
Special thanks to Let's do it.
Aprelevna
Dopplet, you get this cheese spicy ??
I have not tried the spicy pickled Hermelin here, it is marinated, all kinds of herbs, but not spicy.
there may be a feferon in a plate next to the cheese, I think that this option is just
for spicy lovers: if you want a fire in your mouth, have some cheese with pepper
Twist
Larissa, it must be delicious! Thank you very much for the recipe, I will definitely try!
Nagira
Bravo Doblet and Doppletinmuzh !!!

Original ... with exquisite ingredients ... and at the same time not difficult

Thanks for the idea!
katerix
and I was hoping that we ourselves will cook Camembert
well, I'm sick with cheeses ... my Camembert doesn't understand, although it comes out pretty well for me .. I all dream of a separate refrigerator for cheeses .. only for cheeses and I need a good memory: girl_red: Yu, but with that I'm bad ... especially with children-busurmans
but not only cheese can be pickled like this, but even well-squeezed kefir (the lower the fat content, the denser it is ... or completely zero ryazhanka ... or dried cottage cheese in balls, any convenient shape for one bite) ... but we still have add dry oregano ...
we never boil the marinade, I think in vain (it's just faster and more convenient) well, and only olive oil ... but I personally never put onions in the marinade, I'll try
I don’t know the taste of thyme, I’ll come to Ukraine I’ll definitely try and sniff spices with our names, so that the local Arabs don’t sell me "anyhow"
you know, this is how one of the sensitive nerves of the blind or people with some kind of deficiency aggravates, so it happened to me here on spices ... when I especially add a mixture for sausage, oh and poor sellers ... to find the right smell of "childhood sausage" and I find ... my husband is so uncomfortable for me that he no longer walks with me to such places, or he covers me well with a wide back, so that the locals do not laugh ... and everything drives ... and I am in the meantime ...
in a word, I no longer learn the names of local spices, only the scent
dopleta
Thank you all for your feedback! She took her gratitude to her husband, although he replied - let them do it first, try it, and then thank it.
Quote: Aprelevna

Dopplet, you get this cheese spicy ??
I have not tried the spicy pickled Hermelin here, it is marinated, all kinds of herbs, but not spicy.
there may be a feferon in a plate next to the cheese, I think that this option is just
for spicy lovers: if you want a fire in your mouth, have some cheese with pepper
Aprelevna, yes, it turns out spicy, but in moderation - after all, there is garlic with chili inside (just not with me, but with my husband)! I think you just came across Hermelin, pickled according to a different recipe, because there are a lot of them. So the Prague citizen, to whose recipe I gave the link, considers this particular recipe to be one of the classic and most successful.
katerix
dopleta, but please tell me how to serve and eat this cheese correctly, well, if the guests are Europeans or local people from Europe, come? "! we have many friends - graduates from the Czech Republic, it happens that they come in ... (of course we accept to think about and with what then ?!)
Aprelevna
Usually, you order this cheese with beer. It's on the menu under the beer cheese section.
While the main order is being prepared, you sip on fresh Czech beer and have some cheese.
Also, always in a restaurant, they put a basket with the freshest crispy bread, white and gray, on the table.
So you sit, and while they bring food, you can drink 2-3 mugs of beer and eat the whole basket of bread,
dipping it into the cheese marinade ... mmmm ... how delicious it is !!!
Aprelevna
Quote: dopleta

So the Prague citizen, to whose recipe I gave the link, considers this particular recipe to be one of the classic and most successful.
Yeah, I went to the link, now it is clear where there are feferonchiki
they are pickled there in a common marinade, otherwise at first I did not understand from your recipe where to insert the hot pepper
And so, yes, this pickled cheese is served in restaurants, I love this, only it is not spicy for me,
To make it acute, I just need to grind off a couple of Feferons
The author himself writes: "Moreover, I want to emphasize that in this case we are not talking about the fact that these peppers will make the cheese spicy. They have almost no effect on the cheese itself (nevertheless, making it spicy)."
dopleta
Quote: Aprelevna

otherwise at first I did not understand from your recipe where to insert the hot pepper
Why didn't you understand? I have it on two photos - both on a plate and in a marinade?

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