Source: Atlas Obscura
In pantries across Central and Eastern Europe, you’ll find vinegar- or brine-filled mason jars stuffed with onions, beets, cucumbers, and even baby melons. But in the Czech Republic, cheese also gets the pickling treatment.
The next time you’re traveling through Czechia, keep an eye out for nakládaný hermelín on the bar menu and try some with your beer.The main ingredient is a cheese called hermelín, a Czech imitation of the Norman Camembert. Like its French counterpart, it’s a round cheese with a white rind and a creamy core that carries a slight waft of fresh woodland mushrooms. You can eat hermelín raw, but it’s more popular pickled. Nakládaný…
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