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Germelin is a surprisingly popular variety of cheese in the Czech Republic, the recipe for which Czech cheese makers seem to have spied on from the French. How else to explain its striking resemblance to Camembert? In fact, the French product is indeed a “relative” of the Czech Hermelin cheese. The product is not just loved in our homeland, it is known all over the world, most often associated with the national Czech beer snack. Dishes are prepared from it, from some of the names of which you already want to get to the Czech Republic for testing. Indeed, in almost every cafe and restaurant, fried cheese is on the menu, and this suggests that the dish is dearly loved by Czechs and tourists coming to the country.
The history of the name “germelin”, interesting facts about production
Translated from the Czech “germelin” means “ermine”. If you look closely at the cheese, its snow-white velvet “skin” really vaguely resembles ermine fur. The product got its name in the 1930s and was patented in 1946 by a company now called “King of Cheeses”. The firm began its activities in 1924 with a cooperative of farmers “Highland Farmers”. To date, the “King of Cheeses” is the oldest operating company producing Germelin. The second factory supplying the Czech Republic with a traditional delicacy is the Sedlchansky Germelin dairy plant.
The chemical composition of the product, its nutritional value
Cheese Germelin is made from natural cow’s milk, therefore it has a high calorie content – 303 kcal per 100 g of product. In addition, it contains 20 g of protein, 25 g of fat, 1 g of carbohydrate in a piece weighing 100 g. In addition to milk, the cheese contains rennet, salt, and various ingredients such as pepper, herbs, garlic, paprika can also be added.
Like other dairy products, Germelin contains a large amount of calcium and phosphorus, cholesterol, healthy amino acids, saturated and unsaturated fats, vitamins A, D, E, group B, vitamin PP and H, as well as zinc, magnesium, selenium, fluorine, sodium and other valuable minerals necessary for the normal functioning of the body.
Use in cooking
This product is equally good as an independent dish, for example, as part of cheeses on a cheese plate, and as a dessert, as an appetizer, salad ingredient or sauce. It goes well with light beer, young red or white dry wine, and in this form it is served with fresh bread and grapes. The cheese is marinated, baked, deep-fried and grilled. This is one of the most popular snacks for traditional Czech beer in local restaurants.
Marinated and fried Germelin: how to cook
If it is not possible to visit Prague or other wonderful Czech cities in the near future, but you really want to feel the traditional taste of the rich national cuisine of this state, you can cook a popular cheese appetizer yourself.
For pickling Germelin you need:
- 3 heads of cheese, 120 g each;
- 2 bulbs;
- 4 cloves of garlic;
- 3 pickled chili peppers;
- 5 bay leaves;
- red paprika;
- black and allspice peas;
- Provencal herbs;
- olive oil.
The container must be chosen in such a size that it contains a whole head in diameter. Cylinders of cheese are cut in half, rubbed with paprika and garlic, after which the two halves are put together and pressed down. The product in this form is placed in a jar one on top of the other. Onions are peeled and cut into rings. All the remaining ingredients, along with chopped onions, are sent to a jar with cheese, and then pour oil to the top so that the cheese is covered. The container is closed with a tight lid and put in the refrigerator for 7-14 days, depending on how spicy and spicy the product you want to get in the end. In addition to these additives, olives, black olives, sun-dried tomatoes, greens can be put in the marinade.
Cooking fried Germelin is very simple. Take for 1 serving:
- 1 head of cheese;
- 10 g boiled sausage or ham;
- 20 g breadcrumbs for breading;
- 1 egg;
- 1 teaspoon of flour;
- vegetable oil for roasting.
The circle of cheese is cut in half into two washers. Ham or sausage is placed between them, then the cheese is carefully rolled in flour. The egg is beaten into a batter. The cheese is sent to the egg mixture, after which it crumbles in breadcrumbs. The procedure must be repeated again so that the breading is dense and crispy. The product is carefully wrapped in a film and placed in the freezer for 30 minutes – thanks to this, the cheese in the pan will not spread. Oil is poured into a frying pan up to the middle of the head of cheese and heated. Germelin prepared in advance is sent to the pan and fried until golden brown. The dish goes well with a side dish of potatoes.
Secrets of storage and use of the product
The main feature of this type of cheese is that its maturation does not end at the moment when it gets from storage to the counter. During the entire period of storage and until the moment of use, its taste gradually changes. Young Germelin is tender, milky-creamy, soft and creamy. Over time, it acquires a deeper and spicier taste. The inside of the product has a yellowish color and a viscous structure, and the crust is dense, light, covered with white velvet mold.
Cling film is not suitable for storing cheese; it will be more “comfortable” for it to be wrapped in parchment for baking. A suitable temperature for it is 8-12 degrees above zero. To store it in the refrigerator, Germelin must be wrapped tightly, since the mold on it is very active and can move to neighboring products.
Before serving, the cheese is taken out of the refrigerator for 40-50 minutes, and left at room temperature. So it will be easier to cut and more vividly show its taste. It is unacceptable to rub it on a grater or cut into slices, cut the head of cheese into approximately equal triangles so as not to damage the crust.
The benefits and harms of Germelin cheese
The dairy product contains valuable for the body calcium, potassium, phosphorus – they have a beneficial effect on the skeletal system, the condition of nails, teeth, hair. B vitamins are involved in the normalization of the functioning of the nervous system of the body. Vitamin A improves vision. Magnesium and selenium are good for the heart and blood vessels. White mold helps to improve bowel function.
Cheese should not be consumed if there are problems with excess weight, individual intolerance to its components. It is also undesirable for pregnant women to eat any kind of blue cheese.
The special taste and velvety white crust make Germelin a recognizable product both in the Czech Republic and abroad. This country gave the world wonderful recipes for fried and pickled cheese as snacks for beer and wine, which made this variety so popular.