Czech Marinated Cheese in Spiced Oil

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A beloved Czech pub classic (known locally as Nakládaný Hermelín), wedges of soft Camembert-style cheese are soaked in warm spiced oil with onions, sweet peppers, and aromatic seeds. After a few days in the refrigerator the cheese takes on a tangy, herbaceous flavor that pairs perfectly with crusty rye bread and a cold pilsner.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 38 gFat
• 11 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 3 gSugar
• 14 gProtein
• 520 mgSodium
• 180 mgPotassium
• 220 mgCalcium
• 1.5 mgIron
• 25 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the cheese and vegetables

• 3 wheels (about 250 g each) Camembert-style cheese, cold from the fridge
• 1 large white onion, sliced into thin half-moons
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 4 cloves garlic, sliced thin
• 2 dried chili peppers, halved (optional)

For the spiced oil marinade

• 1 cup vegetable oil or light olive oil
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika
• 1 tablespoon whole black peppercorns
• 1 teaspoon whole allspice berries
• 1 teaspoon yellow mustard seeds
• 1 teaspoon caraway seeds
• 4 bay leaves
• 1 teaspoon fine sea salt

Directions

1. Cut each wheel of cheese into 6 to 8 wedges, keeping the rind intact so they hold their shape during marinating.
2. Sterilize two wide-mouth glass jars (about 500 ml each) by rinsing with boiling water and drying thoroughly.
3. Layer the cheese wedges, sliced onions, peppers, garlic, and chilies in the jars, alternating the vegetables between layers of cheese for even distribution.
4. In a small saucepan combine the oil, both paprikas, peppercorns, allspice, mustard seeds, caraway, bay leaves, and salt.
5. Warm the oil over medium-low heat for 5 to 7 minutes until fragrant and the spices have bloomed; do not let it boil or smoke, then remove from the heat.
6. Let the spiced oil cool for 2 minutes, then pour it evenly over the cheese and vegetables, making sure everything is fully submerged. Tap the jars gently to release trapped air bubbles.
7. Seal the jars, cool to room temperature, then refrigerate for at least 48 hours and ideally 3 to 5 days before serving so the flavors can fully penetrate the cheese.
8. To serve, lift out a few wedges with a fork, drain briefly, and plate with crusty rye bread, gherkins, and a glass of cold Czech pilsner.
9. Stored sealed in the refrigerator, the marinated cheese keeps well for up to 3 weeks.

Cook’s Notes

• Choose a young, firm Camembert-style cheese; very ripe wheels can turn mushy in the oil.
• For the deepest flavor, let the jars marinate a full 5 days before opening; the spices mellow and the oil turns a beautiful red-orange.
• Reserve the leftover spiced oil after the cheese is finished; it is excellent drizzled on roasted vegetables or used to fry eggs.
• Serve with dark Czech rye bread, sliced gherkins, and a tall glass of Pilsner Urquell for an authentic pub experience.
• Always use clean, dry utensils when removing cheese from the jar to keep the remaining wedges safe for weeks of storage.

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