Brie Hermelin, AKA Pickled Cheese

When I lived in the Czech Republic, I had the chance to try delicious Hermelin, or pickled cheese. It’s been a while since I’ve had it, and I no longer live in the Czech Republic, but that doesn’t mean I can’t enjoy it. Here is the recipe I used for brie hermelin (I used brie instead of Camembert because I couldn’t find the latter), in case you want to make your own without reading this blog post. I understand, nothing worse than those cooking sites that give you their life story before getting to the good stuff.

I do hope you stick around, though, because I took the time to write this post, and because I made mine a little different. Plus, there’s lots of pictures in this post, so you’ll have something pretty to look at.

Prepare the Brie Hermelin

I started by slicing the brie in half, of course. How else would you do it?

the picture shows four boxes of brie cheese for hermelin

the picture shows the brie sliced in two halves down the center

So far, so good and easy, but then that’s the thing about hermelin, whether it’s made from brie or Camembert it’s easy to make. After slicing the cheese width wise, I then added the garlic, chili powder, and salt. It looked like this.

this picture shows a round of brie sliced in two with garlic, chili powder, and salt on top of it

Doesn’t it look pretty? I told you there were going to be a lot of pictures in this post. After this, I put the two halves back together and stuck a toothpick in them in order to help them stay together. It kind of worked, though the first round I put in the mason jar split open a little bit. It’s fine, though, as the garlic and spices will just serve to season the whole batch.

Before I put the cheese in the jar, the jar, I put some bay leaves, ground black pepper, and ground szechuan pepper in the base of the jar. I didn’t have allspice, and I couldn’t find the suitable ingredients for a substitute. I am sure this will be fine, though. Then I placed the first prepared brie round in the jar. I repeated the process of preparing the brie for hermelin with the remaining three cheese rounds.

Don’t Forget the Onions and Peppers

After I put the first prepared round in the jar, I added the onions and hot peppers. I may have gone a little overboard on these things, but that’s okay. I think. I’ll have to wait to until it’s ready to eat to find out for sure.

I used both white onions and red onions because I like both, and I used a lot of hot peppers. I like spicy food, but this could be too spicy. Too spicy? Possible, but unlikely.

Add the Oil for Health Reasons

Not really. There isn’t much healthy about brie hermelin, or any hermelin for that matter. Sure, the onions and garlic add a little bit of health benefits, but we’re dealing with cheese here; cheese drowning in oil, to be exact.

this photo shows the final product, brie hermelin sitting in a jar filled with onions, bay leaves, hot peppers and sunflower oil

And that’s it. My homemade version of hermelin in China. I hate that I have to wait 3-5 days for to soak up the flavors and be ready. I want to eat it now. Oh well, good things come to those who wait, and all that. Also, I won’t be able to eat it with the rye style Czech bread because I couldn’t find that, either.

So, I hope you enjoyed reading this post, and if you have any pointers on how to improve my next batch, I’d love to hear from you. Leave a comment. Thanks for reading.

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