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Pickled Camembert

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Ingredients for 10 servings:

  • 1 kg Camembert(s) or Brie
  • 250 g shallot(s)
  • 10 cloves garlic
  • 5 bay leaves
  • 2 tsp herbs de Provence
  • pepper
  • Salt
  • 1 ½ liters of oil (sunflower oil)

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

Cut the Camembert into approximately 2 cm pieces. Remove the skins from the shallots and garlic cloves. Layer everything alternately in a large, sealable glass container. Season each layer. Finally, pour on the oil until the last layer is well covered. Let everything marinate in the refrigerator for 2-4 days. The cheese will keep for about 14 days. Once the cheese is gone, the oil can still be used for frying. However, it should be used relatively quickly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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