Czechs are fans of various spreads, the most popular being the ones made from eggs or fresh garlic. They are spread on bread, rohlíky or housky, typical Czech pastries. The basis of the cheese spread to which this recipe is dedicated is Hermelin, a famous soft-ripened cheese of Czech production.
➜ What is this cheese spread?
In addition to Hermelin cheese, the spread contains finely diced ham, onion, and hard-boiled eggs. A little mayonnaise or milk to soften will ensure the proper texture.
Season with salt and ground pepper to taste, then end with a sprig of parsley.
The Czechs call their spreads "pomazánka".
➜ About Hermelin cheese
Hermelin is the name for a Czech soft cheese with a white, edible mold on the surface. It is very similar to the French Camembert cheese. Hermelin is sold on the Czech market under various commercial names (e.g., Sedlčanský Hermelín or Král Sýrů).
MY TIP: Hermelín also tastes fantastic as fried cheese.
Hermelin is a product that Czech manufacturers export to neighboring countries. I am not sure if you can find this cheese in the refrigerated section of your local store. If not, replace Hermelin with French cheeses like Camembert or Brie.
Other suitable substitutes are Saint-André or Brillat-Savarin cheeses.
To make Czech Hermelin spread, you will need:
- Hermelín cheese; feel free to replace it with Camembert or Brie, alternatively with Saint-André or Brillant Savarin for those who live in the USA
- Ham; either whole or sliced ham
- Onion; peeled and finely chopped
- Hard-boiled eggs
- Mayonnaise; plain
- Salt and freshly ground pepper; only a little, to season the Hermelin spread
- Sprig of parsley; to garnish
- Milk; milk is not displayed in the photo with the ingredients, it is not strictly necessary. However, I recommend adding about two tablespoons of milk for better texture.
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with photos
STEP 1: Peel and finely chop the hard-boiled eggs. The same for the onion: peel and finely chop it.
STEP 2: Cut the ham and the Hermelín cheese into small cubes.
STEP 3: Put the chopped ingredients in a mixing bowl, and add mayonnaise and milk. Lightly salt and pepper.
STEP 4: Stir thoroughly. Let it rest in the fridge for at least an hour before serving. Stir again. Add salt to your liking if necessary.
Cut the baguette on the bias into slices, and layer the spread on top of each. Garnish with a sprig of parsley. Arrange on a plate and serve as a snack.
Hermelin spread layered on small slices of baguette is ideal for family gatherings or a potluck. Not only does it taste great, but it also looks good!
➜ Cook's Tip
- Please don't overdo it with salt. Hermelin cheese and ham are salty on their own, so add just a little pinch of salt at first. Let the spread rest in the fridge before serving, then stir again. You can always add more salt if you don't find it salty enough.
- If you want the spread to have a more buttery taste, add about 1/3 stick (40 g) of unsalted butter, softened at room temperature.
- Any leftovers from this spread? Put it in a bowl, cover it with plastic wrap, and store it in the refrigerator for up to three days.
More Czech spreads & salads:
- Sardine spread – sardinková pomazánka
- Red pepper cheese spread – budapešťská pomazánka
- Deli salad with mayo – pochoutkový salát
- Cheese carrot sandwich
Cheese Spread – Czech Hermelínová pomazánka
- 5 ounces Hermelín cheese (140 g) or Camembert, Brie, Saint-André
- 3 ounces ham (85 g)
- 2 Tablespoons mayonnaise plain
- 2 Tablespoons milk
- 2 eggs hard-boiled
- ½ onion
- a pinch salt
- a pinch black pepper ground
- green parsley to garnish
- Peel and finely chop the hard-boiled eggs. Same for the onion: peel and finely chop it.
- Cut the ham and the Hermelín cheese into small cubes.
- Put the chopped ingredients in a mixing bowl, add mayonnaise and milk. Lightly salt and pepper.
- Stir thoroughly. Let rest in the fridge for at least an hour before serving. Stir again, add salt to your liking if necessary.
- Makes 4-6 yields.
- SERVING: Cut a baguette in a bias into slices, layer the spread on top of each. Garnish with a sprig of parsley. Arrange on a plate and serve as a snack.
- If you want the spread to have a more buttery taste, add about ⅓ stick (40 g) unsalted butter, softened at room temperature.
- Any leftover of this spread? Put it in a bowl, cover with plastic wrap, and store it in the refrigerator for up to three days.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:Conversion chart