Marinated Camembert „Nakládaný hermelín”

Marinated camembert is a dish very easy to make, but it takes some time to marinate it. It is a very popular “pub dish” usually paired with bread and beer. You can find it on the menu in almost every Czech pub.

Nakládaný hermelín



  • 4 pcs camembert (you can use also brie or goat cheese of “camembert type”)
  • 1 large onion
  • 8 cloves garlic
  • 1 cup pickled chilli  peppers
  • 1 tsp whole peppercorns
  • 1 tsp paprika
  • 2-3 bay leaves
  • 2 tbs thyme (fresh or dried)
  • Extra virgin olive oil – as much as you need to cover the cheese up
  • Salt to taste

You will need a Fido jar – clean and dry. Cut all the pieces of Camembert widthwise. Peel and crush the garlic and slice the onion. Spread the garlic on top of all the insides of the cheese. Sprinkle with paprika and salt, add onion slices and top with the other half of the cheese. Place the cheese in the Fido jar and add the bay leaves and whole peppercorns. Try to arrange the cheese as close as possible to avoid using too much olive oil to cover the cheese slices. Add the thyme and pickled chilli peppers and any leftover onion. Top with the extra virgin olive oil until the cheese is covered. Shake the jar to get the air bubbles out. Close the Fido jar and keep it away from direct sunlight at room temperature for 1-6 weeks. Shake every 2-3 days to get the air out. The time depends on how mature the cheese is. If it is already soft, it may take as little as 5 days. If the cheese is mild, it will take approximately 2 weeks to marinate and soften. Once ripen and soft, store in the fridge for up to 2 weeks. Serve with pickled chillies, onion rings and bread.