Nakladaný encián, nakladaný hermelin.
Czech and Slovak pub food. An excuse to go to the pub, and to do so often.
I think I have written about this cheese before, about my attempts to make it myself. Basically, it’s a local type of pickled Camembert which is often served with onion, garlic, herbs and something spicy.
I have a goal; to find the best nakladaný encián in Bratislava. The one in Brno was not so bad either.
So, what does this legendary cheese look like?