How to make Czech-style pickled cheese

A delicious marinated cheese recipe to try out at home

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Photos of Czech-style pickled camembert during PRASÁTKO: A Czech-inspired pop-up in Calgary.

Many of my friends know well that Prague has become a home after from home for me. Since 2017, I have spent about two months a year there, and Czechia's delicious food is truly just the tip of the iceberg when it comes to why I am so smitten.

While there are clearly pronounced differences in Czech architecture, day-to-day culture and, of course, its cuisine when compared to Canada, the country's ingredient accessibility and penchant for seasonal cooking feels very akin to that of the Canadian Prairies.


A post shared by PRASÁTKO (@prasatkopopup)

Recently, I decided to launch a Czech-inspired pop-up to help showcase the food and drink I love in Czechia to folks here in Canada. Aptly named PRASÁTKO ("piggy", which is my Prague-dwelling best friend's nickname for me.), my Czech-inspired pop-up offers up fun Czech food and drink with subtle Prairie twists.

This recipe for Czech-style pickled camembert is a great example of what I serve during one of my PRASÁTKO pop-ups, and is very comparable to a dish you'll find on most pub and traditional restaurant menus in Prague. Though it's often called "pickled", it's truly just just a cheese that's been marinated in oil and aromatics...and I add in a few pickles too, naturally.

One thing I find particularly interesting in Czech cuisine is their regular use of sunflower oil. It's much less often—in terms of day-to-day use—in Canada, but you'll find plenty of sunflower seed producers in across the Prairies. The sunflower oil I'm using in this recipe is pressed by Quebec's Maison Orphée. The colour and flavour of this organic and unrefined oil is unparelleled, so opt for it if you can.

You'll be surprised just how easy this dish is to make and, as long as you've got enough patience to wait a week, just how delicious it is.

Na zdraví!

Czech-style pickled cheese (Nakládaný Hermelín)

2 170 g wheels camembert cheese, quartered
1 medium red onion, halved and very thinly sliced
4 garlic cloves
16 sour gherkins, or 4 quartered dill pickles
2 dried bay leaves
8 allspice berries
8 black peppercorns
2 fresh dill stems, cut into thirds
2 fresh parsley stems, cut into thirds
1 tbsp sweet paprika
Maison Orphée organic sunflower oil, enough to cover, about 2 1/2 cups
sliced bread and/or crackers, for serving

Place all ingredients in a medium mixing bowl.

Using a wooden spoon (or clean hands) gently toss to combine.

Transfer contents of bowl to 2 large mason jars or fridge-appropriate sealable container and place in the fridge.

Best enjoyed after marinating for at least a week, but allow to come closer to room temperature before serving.

Dobrou chuť!

Serves 4-6
Prep Time:
20 minutes, plus at least 1 week to marinate