Fried Hermelín Cheese

Have you heard of the famous Czech cheese Hermelín? Its production began in 1923, and it recently celebrated its 100th anniversary! There are many recipes using this cheese, with one of the most popular being breaded and pan-fried Hermelín.

In this post: What is Hermelín cheese · Ingredients you need · How to make fried Hermelín · What to serve with · Pronunciation · Helpful tips

➜ What is Hermelín cheese

Hermelín is a traditional Czech cheese with a round shape and a noble mold on the surface. Often compared to French Camembert, Czech Hermelín has a milder taste and aroma. It is made with pasteurized milk and a different type of mold. The name 'Hermelín' was inspired by the royal cloak lined with white ermine fur.

Fried Hermelín makes a delightful Czech vegetarian dish.

Can't find Hermelín cheese where you live? I asked my wonderful community, and they recommended French Camembert or Brie as suitable substitutes.

Or try this classic Czech "Smažák" fried cheese recipe.

➜ What you need

• Hermelín cheese – I used a reduced-fat version called Figura.
• For coating: all-purpose flour, eggs, plain breadcrumbs
• For frying: my first choice would be pork lard. However, in this instance, I used sunflower oil. Canola oil is also a good alternative. All three fats are excellent for frying and have a neutral taste.

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

Note on breadcrumbs

In the Czech Republic, breadcrumbs are typically made from leftover white bread like Rohlik, Houska, or French baguette. I make my breadcrumbs at home by thoroughly drying leftover pastries, often in the oven at a low temperature.

Once dried, I grind the bread until fine and store it in a moisture-proof bag. No other spices are added to the breadcrumbs.

➜ How to make fried Hermelín

Before you start, prepare the ingredients for the coating in the order you will dip the cheese:

1. Flour
2. Beaten eggs
3. Breadcrumbs

Sprinkle the flour on a piece of baking paper or foil. When coating the cheese, I lift the ends of the baking sheet to help evenly cover it without getting my hands dirty.

In a deep bowl, lightly beat the eggs with a fork.

Sprinkle the breadcrumbs on another piece of baking paper. Coating the cheese in breadcrumbs is done in a similar manner to coating it in flour.

Take the cheese out of the wrapper and dip it in the flour first. Press lightly to ensure the flour sticks, making sure to cover the entire circumference of the cheese.

Place the floured cheese in a bowl with the beaten eggs. Using a fork, coat all sides of the cheese with the eggs. Then transfer the cheese to the sheet with the breadcrumbs. I use two forks to move it.

Dredge the cheese in breadcrumbs on all sides. To achieve an even coating, I lift the ends of the sheet to cover the Hermelín thoroughly.

Important step

To make sure the cheese is properly coated and does not leak when frying, repeat the process of coating it in the eggs and breadcrumbs.

At the very end, I recommend tapping the coated cheese on the work surface to shake off any excess breadcrumbs.

Now it's frying time!

In a frying pan, heat about 1/3 inch of fat over medium-high heat. Put the breaded Hermelín in the pan and fry until golden, about two minutes. Then flip the cheese over and fry the other side, which usually takes a little less time.

Transfer the fried Hermelín to a plate lined with a paper napkin to drain excess fat.

Serve immediately while the cheese is still warm. When cut open, you will see the melted cheese oozing from the golden crust!

➜ What goes with fried Hermelín best

If you are having cheese for dinner, serve Hermelín with mashed or boiled potatoes. Then, add your favorite vegetables to the plate, such as sliced cucumber, tomato, or a vegetable salad.

And there is one more condiment that Czechs love with fried cheese. Can you guess what it is? Here is my answer: Tatarka sauce!

➜ Helpful tips

• You can also coat the Hermelín the day before and fry it the next day. Leave the breaded cheese in the fridge overnight, but be sure to separate the slices with plastic wrap to prevent them from sticking together.
• Have leftover fried Hermelín? Let it cool completely and store it in a sealed container in the fridge, where it will keep for at least three days.
• For meat lovers, I suggest a delightful twist: cut the Hermelín in half and insert a slice of ham. Then, bread and fry it as described in the recipe.

More Czech breaded recipes:

• Traditional Řízek Pork Schnitzel
• Chicken Schnitzel (Kuřecí řízek)
• Dutch Schnitzel (Holandský řízek)