Czech pickled camembert-style cheese in oil (Nakládaný hermelín)

1. Use small (about 100 g) camemberts – the original Czech hermelín is rarely available outside the country, but camembert is very close in flavour and texture. Halve the cheeses horizontally.

2. Mix the paprika with the pepper and crushed garlic and spread a thin layer on the cut surfaces of the cheese.

3. Slice the onion into thin rings and the chilli into rounds. Put onion rings and 1-2 chilli slices on the bottom half of each cheese and top with the other half, like a sandwich.

4. Layer the cheeses in a clean jar with the remaining onion, chilli, bay leaves and allspice, and pour over enough sunflower oil to cover completely (you'll need about 300 ml; the recipe counts the approx. 100 ml eaten with the cheese).

5. Seal and leave to mature in the fridge for at least 5-7 days; take out 1 hour before serving so the cheese is creamy.

6. Serve with fresh rye bread as a beer snack or starter, drizzled with the spiced oil.

Tip: Nakládaný hermelín is the classic beer snack of Czech pubs (hospoda), served from jars behind the bar; the longer it matures, the softer and spicier it gets – use the leftover spiced oil for salads.