Hermelin is a type of Czech cheese which was invented in the 1920s to imitate the famous French Camembert. It got its name from a stoat’s fur (in Czech “hermelin”) because of a white mold coating. Marinating was already widely used when Hermelin was brought to pass, therefore it didn’t take long, for back then, Czechoslovaks to add some more taste to it and put it into jars with spices and herbs or gril it.
Super simple summer must-have!
For 4 servings, you will need:
4 Hermelins (or Camemberts)
4 tsp favorite dry rub (do not worry to go wild but it needs to contain salt)
12 tsp vegetable oil
Hermelin is sold in from one side paper, from the other aluminium foil material which I actually like using for grilling it. Some people prefer classic aluminium foil.
Mix together your favorite rub and vegetable oil properly. Open the Hermelin foil and make sure the cheese is in the middle of it. Cover the top and sides with the rub mixture, not the bottom so the spices do not burn and get bitter. Place the cheese in the open foil on the gril and wait until it gets round (when it is ready, it almost completely looses edges), than serve beautifully looking cheese on the outside but completely melted on the inside with nice home-made bread, vegetables, meats or just the way it is.
Out of barbecue season? Never mind, put Hermelin in the oven. It takes approximately 10 minutes and 250 C/480 F.
The Czech Guide To Cooking 