Beginning Cheesemakers: This Swiss Cheese Does NOT Require a Press!

Belper Knolle, a lactic fermented cheese from Switzerland, is packed with fresh garlic and then rolled in black pepper. It can be eaten fresh, or aged for years. As it dries, it hardens, making it the perfect cheese to grate over salads or pastas or soups: a peppery, garlicky flavor bomb of cheesy goodness.
RECIPE and INGREDIENTS
Primary Recipe Inspiration: • How To Make Belper Kno... (KZbin)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
How To Make Clabber: bit.ly/3nX5u3v (blog)
How to Make Clabber: bit.ly/3VPX1Me (KZbin)
Flora Danica, Optional Freeze-Dried Culture: bit.ly/3D0iBpT (New England Cheesemaking)
Black Pepper: amzn.to/3It6iUC (Amazon)
Pink Peppercorns: amzn.to/3TuKcqT (Amazon)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
4-Pack Bamboo Mats: amzn.to/4c7pZPp (Amazon)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
CHAPTERS
00:00 Belper Knolle
00:48 The Milk
01:24 Process for Lactic Fermentation
02:25 Culture
02:45 Rennet
03:36 Acidifying the Curd
04:15 Draining
06:43 Seasoning and Salting
09:20 Shaping
10:00 Coating the Cheese
10:58 Air Drying
12:49 Tasting
14:07 Aging
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Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

[@cydrych]

A drop of liquid is about .05ml so 20 drops is equal to one ml. Since liquid rennet and water are close to the same weight you could weigh out 1g of rennet for that recipe. Or pick up an eye dropper. 😜 This cheese is definitely going on my list of cheeses to make. Thanks for another great video. I’m enjoying the newsletter too.

[@bryonygrealish6663]

So fun!!

[@daVinciJane]

I couldn’t wait any longer. I tried one today-about a week of drying. It’s so delicious! I love how garlicky it is. It melts well too. I will be making that again for sure!

[@jmilkslinger]

Whoop!

[@daVinciJane]

I can’t wait to try this. It’s just what I wanted for this week!

[@VJazzman701]

Pink Peppercorns in Gouda? - Yes!

[@RosieGoat100]

I made this cheese with Goat's Milk. At first it was great .. but the longer it was in the cheese cave the worse it got. Of course, now that I think about it ..I didn't vacuum pack the balls. I'll have to try again.

[@rubygray7749]

CLUE: 20 drops = 1 cc. Use an insulin syringe to measure the rennet!!

[@rubygray7749]

Jennifer, I know you speak a second language, and are careful about correct pronunciation. So you won't mind I hope, a correction here? In German, it's not a silent "K". And the "e" on the end is pronounced. So, "Belper K'nolluh" is closer to how it's pronounced. Here are native speakers in Switzerland, discussing Emmentaler, and (1:25), Belper Knolle. kzbin.info/www/bejne/emjXlqlunrubY5Isi=TzUVZNxbpetvq546

[@jmilkslinger]

I don't mind a correction at all! And yes, I know that's how it's pronounced --- I did a bunch of research on it. However, I decided it's a little like saying How-da vs Gouda (Americanized) or Nee-ka-da-gwa vs Nicaragua (Americanized) --- sometimes it's just easier to say it in the American English vernacular... at least for now. I might change my mind later. 😅