Belper Knolle - Success or Failure? 😳

[@phileas007]

Gavin, you are so far ahead of the curve. This cheese is barely even known in Switzerland itself.

[@funny_money_ad_infinitum]

It become more and more popular even in Switzerland but you can buy it from specialized cheese shop (Käselädli).

[@PatriciaGauci]

“Bloody hell! Phew!! (*smiles*) Let’s try another bit!” LOL, Gavin, you are so devoted to cheese! Glad it turned out to be such a great-tasting cheese after such a scary initial appearance. (Also glad to know, in a way, that my cheese cave isn’t the ONLY one hopelessly infested with P. Roqueforti spores.)

[@Tabroxfcc]

I had to vac pack my parmesan quick smart because it got a patch of blue. I'm sure blue parmesan would be interesting but that's not what I'm after!

[@melandor0]

@Krogan Love sounds like it's time to make one of the cheeses that needs cheese mites then!

[@GlaciusTS]

You mentioned reusing the mold for a future cheese. Would love to see you do that sometime so we know how it’ll turn out in practice.

[@2guysandacooler]

That looks so delicious!! Garlic and black pepper are my 2 favorite ingredients 😁😁

[@janeteholmes]

I used honey preserved garlic in my knolles. They have a milder flavour than regular garlic. I hope it’s not too mild. Won’t know for a few weeks tho.

[@patriotsongs]

I've been making Belper Knolle for several years and the only times I've had a problem with blue mold is when I haven't covered every bit of the surface with pepper. I've scraped off the mold and rerolled it. But then, I check my cheese often. By the way, the "e" at the end of Knolle is not pronounced EEEE, but more "EH". I'm the only one in this area that makes it and I have a few friends who look forward to my ministrations. Incidentally, I shave the cheese and put it on salads. Excellent! One of my favorite cheeses. In fact, I'm making a batch now.

[@jonhu4127]

This sounds like my kind of cheese. Thank you for posting all the videos on making these delightful curds.

[@fasya2241]

Mr. Webber you are a truly lovely man!!! Im always thankful for your videos. I hope you are well ❤️ warmest hugs from Indonesia!

[@FromagerUrbain]

I could feel the pepper heat on the other side of the planet during the taste test! Great one there, amazing cheese! 😀👌

[@rogersli]

We here in Switzerland cut the Belper Knolle just like a tart, this way you only taste a little of the pepper and grated it is fantastic on a toast or a french baguette or of course you can use this cheese in raclette, just melt it and pour it over a a steamed potato, some pickles on the side... delicious!

[@GavinWebber]

Thanks for sharing!

[@kevinklingner3098]

I wonder if the mould would bring a peppery flavour in other cheeses in a more subtle way

[@dianaferreira8336]

Gavin, I have started to add lipase to my Knolle and let them dry out completely. The taste with the lipase is much more dense and perfect grated over a pasta or salad. I also use as little garlic as possible, but found that the garlic taste is almost gone & in its place a flavour that is not really garlic, but just really pleasant. And for people who battle with the curd being very soft after they drained it. Mill in the salt & garlic mix and hang it for another 8 - 12 hours. The salt will help to expell whey & it is less messy to roll the balls

[@GavinWebber]

Good tip!

[@emilyr6260]

I don't think that hot spicy cheese is for me but I enjoyed your reaction. I love your channel! There is something super relaxing about watching cheese being made.

[@Blxz]

That first pepper burst sent your voice half an octave higher. Must be a very uplifting cheese. Mine is currently at the 2 week age and it need a white mould scraping yesterday. Can't wait until it reaches grating age based on that great result in this video.

[@thisculturedlife2220]

Mine was a total success! Even the kids loved it...We ate one each week to see where we liked it best and still can't decide. We loved it at every stage. I would just rub the mold off every time I had the cave open and that kept it at bay.

[@alexm.6148]

Never judge a food rock by its blue mold cover

[@nixboaski]

I did my first belper knolle about two weeks ago and had some issues with it too. My cheese was too wet when I coated it with pepper, so I was drying it three times a day to get rid of the moisture. It was going all right, but I had to leave them quiet for four days because I couldn't bring one kg of cheese to my mother's house without making a mess. When I came back home the cheese had a thin film of white gooey mold and the surface was terribly sticky. I just scraped off the surface and it took me a bit, but I could get rid of the mold. At first I thought I'd have to throw them off, but now I've recovered my cheeses - and they are getting firmer and drier since them! A lesson I've taken from my brief time as a cheesemaker: even when you think your cheese has gone wrong, you can still fix it.

[@mikkilewis5312]

I'll bet this would make *awesome* Alfredo. Sounds absolutely amazing!

[@catherina2611]

Sounds like this cheese would go very nicely with cauliflower, either grated on top a soup or blended in a puree.

[@peglamphier4745]

My BK's always grow that same mixture of mold--Penn. R. and Penn Candidum. I tii scrape them and sometimes re-roll them and sometimes not and its always freaking delish.

[@peglamphier4745]

Oh, also sometimes mix some Herbs d'Provence with the pepper, about two parts pepper, one part HdP. It's pretty nice.

[@cheesehistory]

Such an interesting looking cheese. Nice work Gav.

[@gonzoducks8]

Hey Gavin! I have been watching your ask a cheese man from the beginning and saw that someone else mentioned Adobera cheese from Mexico on Episode 20. I found a few video and book about it, if you're interested I could translate the text for you. Growing up I thought the cheese was exclusive to my parents state, but it actually goes to about 4 other states. Some even call it Calvillo (Cal-vee-yo) from a town in the state of Aguascalientes.

[@SwankyFlonkBuster69]

Holy canoli batman... thats something i can imagine my grandpa saying aswell :D very cheeesy humor

[@timothypirnat3754]

When my humidor gets moldy around the humidifier, I wipe it out with 191 proof Everclear(neutral grain spirit). Then let it air for a brief time. I immerse the humidifier in Everclear as well then rinse with tap water. It seems to control the mold for about a year and a half. Wiping out your fridge or even rolling around that cheese in a high proof neutral grain spirit might neutralize that wayward p. rochforti.

[@GavinWebber]

great tip! Thanks

[@kevinklingner3098]

I suggest on crackers with tomatoe and cucumber or a pickle with it sprinkled on top.

[@azrobbins01]

After a mat has mold on it, do you have to throw it away, or can it be boiled and reused? Also, if your cheese cave has lots of different cheeses in it, and many of them are open to the air, how do you prevent one cheese mold from "infecting" another cheese?

[@rachelmessham5766]

Dishwasher.

[@peglamphier4745]

I hand wash mine, then dry them and spray them with Star San, the sanitizer I use for mead and cider making.

[@djpanther9621]

love the response Gav! straight to the pool room! will have to give this one a burl…

[@funny_money_ad_infinitum]

As being from Switzerland, I have one cheese truffle of gold standard in my refrigerator.

[@JenniferLloyd-e9h]

So my Belper had blue mold as well. I brushed it off halfway through and then brushed on a bit of vodka to prevent mold growing again... was that a bad idea?

[@joelbrown4110]

Looks Awesome. Could you spray the cheeses with light vinegar to abate the mold before packaging?

[@TheEdgarMueller]

Thanks for trying to get the pronunciation right. The e is pronounced like the one in nerd, not like in beer. Knolle means btw bulb or lump and Belp is a quarter of the Swiss capital Berne.

[@BrianKelsay]

Gavin: First taste: whew! That's powerful Gavin: Let's go again!

[@vikimoody8783]

Looked yummy! Even on veggies or a salad😀

[@vaazig]

Grated on a French omelette that's still gooey on the inside. Making this recipe tomorrow.

[@mustafabek2505]

Hello Gavin, thank you very much. We are benefiting from you, but can you use the mold that you scraped to make Roquefort cheese?

[@GavinWebber]

Possibly, but you may get mixed results

[@mustafabek2505]

​@@GavinWebber Thank you very much, I will try a small amount

[@killkarl8198]

What most people can't understand about spicy foods.... once you get the initial burn going, the flavor truly begins to open up. I'd bet you $10.00 that the second bit you took was intensely more flavorful. And even you said, "different flavor again" and described a new taste. It's absolutely amazing what the flavors can depart to your taste buds once you get paste the burn.

[@BionicleFreek99]

If the mold is safe to eat why does it need to be removed? just for texture sake?

[@GavinWebber]

Just visually unapealling on this particular cheese.

[@matthewb8229]

If the mold HAD gone into the cheese, other than making the cheese go soft, what would be the worst that happens? Would it taste horrible?

[@GavinWebber]

It would just have a blue flavour

[@shermansherbert2570]

Fantastic descriptions, I feel like I was tasting it.

[@MadJenno]

You had me at holy canolli curd nerds 😂😂😂

[@brokenredflag]

And here i thoght i was alone in my cheese loving madness.😂 subscribd

[@Blumefair]

You can hear, that’s good sign, you aren’t lost

[@ZGryphon]

"Leave the gun. Take the knolle."

[@thewrenchreviews9986]

Belper Knolle Bleu? Could be a thing.

[@The_White_Mandingo]

Woah!!! Look at that cheese!

[@curdnerd]

Success is in the eye of the beholder. What one person deems a failure, others would deem a success. I see this cheese as a success! So what! It had a little Penicillium Roqueforti on the outside. When you make cheeses that use it, it is bound to infect your other cheeses. This is a given! It happens to me all the time, often with amazing results. It was scraped off and the resulting cheese tasted amazing. That's a success in my book!

[@TheIsland991]

Holy Knolle! 😂😂

[@hansr7437]

i just watched the first one too

[@sandwhich1050]

Yeah, that's what happens when you eat the piece that is half covered in pepper.

[@salsagardens9570]

Hmmm not the biggest fan of the blue cheeses, but garlic and pepper ...probably good on Italian, Mexican food.......yummy!

[@TobyShew]

what a reaction!

[@Knebelcm1986]

I liked cheese man as name of channel:)

[@Losttoanyreason]

Yikes it's alive and has fur!!!! 😲 Which one was hotter Gavin? This one or the one you put the capsaicin hot peppers with the seeping water into? Gotta wonder how some cheeses came about. For some of these cheeses, as hideous as they can look, people had to be literally be starving to death when they came across an old cheese. So didn't care only to find out it was good to eat. LOL.

[@Knebelcm1986]

I love spicy cheese probably my favorite food ever

[@for.tax.reasons]

As someone that knows nothing about cheese that thumbnail was so concerning...

[@crosisofborg5524]

Fuzzy green makes me think there could be toxins or pathogens. Once I’m convinced of the safety of the cheese, the stinkier the better. Limburger isn’t nearly stinky enough for me.

[@iamcoolalot]

As long as it tastes good, I'd say success!

[@ianmelzer]

Grated on top of Cacio e Pepe

[@snakewaifu10yearsago41]

Enter the Boartex and find power indescripable

[@kimberleeb1581]

Well, that would have killed me...

[@thisculturedlife2220]

Also - pronounced k-noh-luh...it means tuber in German...because it's a ball, I think.

[@dmeblue]

You should have only made 2 balls. The would have reduced the effect if the pepper.

[@GavinWebber]

Sure.

[@scardon1940]

Have you ever gotten sick by eating risky cheese?

[@GavinWebber]

No, I haven't

[@Rauchgestein]

Bäuper Chnouuä figg jaa

[@charles-y2z6c]

You are so fast scraping the mold and pepper off, when you increase the playback speed to 2x, I didn't even notice. 🙄

[@johnmirbach2338]

😁👍🖖👌✌😎

[@kingsleyrocketry]

😳

[@Gorkilein]

Canoli like you spell it is an italian Pasta 🤣 It's spelled completely otherwise 😉

[@chanelname1185]

The mold looks like the top of your balding head.

[@Milli8975]

Wow, I'm very impressed with your channel!!! Little tipp from a German- it's pronounced [ˈknɔlə] ;) I know, it sound super harsh, but it's also fun to say^^ I've used Belper Knolle a lot in dishes in a restaurant as a topping