捷克冷知識： 畫風清奇的下酒菜，醃奶酪

 畫風清奇的下酒菜

你應該見過醃肉、醃魚、醃黃瓜、醃酸菜。

但是你聽說過醃奶酪嗎？？？？？

這道捷克的特色菜讓歐美人也覺得奇葩。

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但試過這道菜的人往往表示它意外地好吃。

它不是用醋醃的那種酸酸的東西，而是用油和香料浸泡的軟質奶酪，這在捷克是常見的開胃菜和下酒菜。

Pickled cheese. Ok, hold up. Before you make any assumptions about what I am about to explain, let’s dissect the Czech language real quick. The word for pickled and marinated are the same, so instead of soaking a Camembert-like cheese in vinegar ( which I know is what you were thinking), it is actually marinated in oil and herbs. That sounds WAY better now doesn’t it. Getting back, after the cheese is marinated overnight it then turns into a gooey, savory treat with your beer. It is typically served with pickles and as a nice appetizer.

醃製的奶酪。好吧，稍等一下。在你對我要解釋的內容做出任何假設之前，讓我們快速地剖析一下捷克語。“pickled（醋醃的）”和“marinated（醃製的）”的意思是一樣的，所以它不是用醋浸泡卡門貝特奶酪（我知道你是這麼想的），而是用油和香草醃製的。現在聽起來好多了，不是嗎？我們再接着講，將奶酪醃製一整夜後它就變成了一種粘稠可口的美食，可以配着啤酒食用。它通常配着鹹菜一起吃，是很好的開胃菜。