?畫風清奇的下酒菜

你應(yīng)該見過腌肉、腌魚、腌黃瓜、腌酸菜。

但是你聽說過腌奶酪嗎？？？？？

這道捷克的特色菜讓歐美人也覺得奇葩。

圖片來源：

但試過這道菜的人往往表示它意外地好吃。

它不是用醋腌的那種酸酸的東西，而是用油和香料浸泡的軟質(zhì)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.
腌制的奶酪。好吧，稍等一下。在你對我要解釋的內(nèi)容做出任何假設(shè)之前，讓我們快速地剖析一下捷克語。“pickled（醋腌的）”和“marinated（腌制的）”的意思是一樣的，所以它不是用醋浸泡卡門貝特奶酪（我知道你是這么想的），而是用油和香草腌制的?，F(xiàn)在聽起來好多了，不是嗎？我們再接著講，將奶酪腌制一整夜后它就變成了一種粘稠可口的美食，可以配著啤酒食用。它通常配著咸菜一起吃，是很好的開胃菜。

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