John Myers
Camembert Hérmelín – Marinated Bohemian Way
The perfect camembert hérmelín – marinated bohemian way recipe with a picture and simple step-by-step instructions.
- 6 piece Camembertip – or cut a whole one to size
- 2 tbsp Tomato paste
- 2 tbsp Paprika paste – alternatively mild Ayvar
- 0,25 piece Hot peppers
- 1 piece Clove of garlic
- For the marinade
- Peppercorns, juniper berries, mustard seeds, bay leaf
- Rapeseed oil
- Core the peppers, dice finely, dice the clove of garlic, mix both with the tomato and pepper pulp. Cut the camembert corners from the tip, but not through. Fill the bag with the mixture. Put about 50 ml of oil in a glass, then insert the camembertake. Add the spices and fill up with oil so that everything is well covered. Let it soak in the fridge for a few days and then serve with beer and Bohemian croissants or bread.
- In the photos I did not mix the garlic with the pulp, but donated it and “peppered” the cheese.
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