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Nakládaný Hermelín — Czech Marinated Cheese with Garlic and Paprika
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Source: https://recipheon.com/en/recipes/snacks/nakladany-hermelin-czech-marinated-cheese-with-garlic-and-paprika
About this recipe
Nakládaný hermelín is a Czech cheese with a white bloomy rind, marinated in oil with onion and aromatic spices. Garlic and sweet paprika paste is spread between the cheese halves, seasoning the creamy interior too. The filled rounds are cut into quarters that fit easily into an ordinary one-liter jar. In this home version, the cheese marinates for two days in the refrigerator, developing a pronounced garlic and paprika flavor. Drain the cheese pieces and onion well before serving.
Ingredients
Cheese and vegetables
400 g plain hermelín made from pasteurized milk, 4 ripe 100 g rounds, ready-to-eat, with the white bloomy rind left on
100 g raw yellow onion, weighed after peeling
12 g raw garlic, weight of the peeled cloves
Paste and marinade
15 ml sunflower oil for the garlic and paprika paste
400 ml sunflower oil to cover the cheese; this is a marinating bath, drained and discarded before serving
5 g ground sweet paprika
1 g fine salt
1 g ground black pepper
2 dried bay leaves; remove before serving
3 whole allspice berries; remove before serving
Steps
Thoroughly wash and scald a one-liter glass jar with a lid, then leave to dry and cool; prepare the ingredients meanwhile. Cut the onion into thin half-moons. Use ripe hermelín with a soft interior that still holds its shape and can be cut evenly.
Finely grate the garlic and mash it with the salt in a small bowl. Add the sweet paprika, ground pepper, and 15 ml oil, then mix into a smooth, thick paste. It should spread easily in a thin layer over the cut cheese surface.
Cut each cheese round horizontally into two flat halves, leaving the white rind on. Divide the paste among the four cheeses, spreading it on one cut face of each round, then put the halves back together. Cut each reassembled cheese into four triangular pieces, making sixteen filled quarters.
AI-generated Put a little onion in the bottom of the cooled, dry jar, followed by pieces of filled cheese. Add further layers of onion and cheese, tucking the bay leaves and allspice between them. Pack the pieces fairly closely, but without crushing, so they fit in the jar and stay whole.
Slowly pour in 400 ml oil, gently moving the pieces with a spoon so it fills the spaces and covers the cheese and onion. Close the jar, note the preparation date, and immediately refrigerate at a temperature no higher than 4°C for 48 hours. Because this contains raw garlic in oil, keep it only in the refrigerator and use within 4 days of preparation at the latest. Do not leave the jar to mature at room temperature.
After 48 hours, lift the cheese and onion into a sieve with a clean slotted spoon and leave for approximately 5 minutes to drain off excess oil. Remove the bay leaves and allspice berries, and discard the remaining marinating oil. Divide the cheese and onion into four portions, with four cheese pieces per person, and serve cold.
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