Low-Carb Czech Marinated Cheese

Step 1Clean and dry out a Fido jar (a jar with lid that has a rubber seal) or any sealable jar. Cut all the pieces of Camembert widthwise.

Step 2Peel and crush the garlic and slice the onion. Spread the garlic on top of all the insides of the cheese. Sprinkle with paprika and salt.

Step 3Add onion slices and top with the other half of the cheese.

Step 4Place the cheese in the Fido jar and add the bay leaves and whole peppercorns. Try to arrange the cheese as close as possible to avoid using too much olive oil to cover the cheese slices up. If needed, cut the cheese in half to fit it in the jar.

Step 5Add the thyme and pickled chili peppers and any leftover onion.

Step 6Top with the extra virgin olive oil until the cheese is covered. Shake the jar to get the air bubbles out. The chili peppers can be partially exposed but make sure the cheese is covered completely. You can reuse the oil for your next batch - just add more if needed.

Step 7Close the Fido jar and keep it away from direct sunlight at room temperature for 1-6 weeks. Shake every 2-3 days to get the air out. The air will escape through the rubber lid while no oxygen will get in, thus there will be no risk of failure.

Step 8The time depends on how mature the cheese is. If it's already soft, it may take as little as 3 days. If the cheese is mild, it will take approximately 2 weeks to marinate and soften. Once ripen and soft, store in the fridge for up to 2 weeks. Serve with the pickled chilis, onion rings and my Ultimate Keto Buns.