How To Make Belper Knolle Cheese

[@carmelosigona5561]

Just beautiful! Great descriptions and lovely family

[@charlesdennis2522]

I'm a big fan of the channel! I would love if you could possibly get a recipe for a pepper jack cheese I could learn from you! You guys and young ladies have a true talent for cheese making and love for your beautiful animals on your farm! Thank you and God bless! 😊😊😊😊

[@heidisnow]

I rewatch this video every time I make Belper Knolle. This is the first time, though, that I really clued in on using the whey to make a new batch. I am going to try that this time! PS Gavin Webber toasts his pepper corns first. I totally recommend trying that! Gives the cheese a whole new flavor.

[@fourseasonsnorth]

Ooo, that sounds cool! Thanks for sharing!

[@Diana-fe7ts]

Your family is very nice! My little son likes your all videos! God Bless!

[@fourseasonsnorth]

How wonderful to hear, Diana!

[@servihomestead4324]

This is so cool! All from your own goats and garden (and labor). That's a lot of cheese.

[@fourseasonsnorth]

Thanks! Yes, we eat lots of cheese so we need to make lots! One of our favourite things is to nibble on it before bed by our warm stove :)

[@hoofhenfarm1151]

I've just discovered your channel. Breanne, you are a wonderful teacher! I just finished watching your goat milk soap video, which is what I came on KZbin looking for. I've never heard of this cheese but I look forward to trying it.

[@fourseasonsnorth]

That's great! Thank you very much for the compliment. All the best with your cheesemaking and soap making :)

[@jasonmccool4342]

Your videos put a smile on my face. Thank you!🙂

[@fourseasonsnorth]

How wonderful to hear! You're most welcome, Jason :)

[@paraxuas]

Thank you so much!!!!

[@ajoyfullsound]

I love homemade cheese! I have never heard of this cheese before looks good👍🏻

[@fourseasonsnorth]

It's one of our favourites. Can go on anything savoury!

[@seanalix9737]

Yummy! We are excited to try this! Love how you showed the entire process, even harvesting the ingredients. Are measurements not too particular? I Noticed Breanne said 3 or 4 gallons, so it seems ingredients may not need to be exact? Sure hope you share your cheese party again-God bless you all!

[@fourseasonsnorth]

Great! Just wait till you taste it - wink wink ;-) Regarding measurements, yes, we're relaxed. Generally we use about 30% less culture because the milk is raw. It's best to use less culture because too much can make the cheese gassy. Of course, everything must be clean and there can't be competing yeasts nearby like kombucha or kefir. We're looking forward to our cheese party too! Hopefully we can make a video of it :) Bless you all

[@emily-sharingChrist]

That looks so good!!!

[@fourseasonsnorth]

It is so good!

[@Olla8]

Магический процесс! Не понимаю Вашего языка, но приятно смотреть на то, что Вы делаете👍🏼🧡👍🏼😊

[@fourseasonsnorth]

Thanks so much for watching even though you don't understand our language!

[@buletpoint]

Well done and very informative, thank you

[@fourseasonsnorth]

You're welcome, glad you enjoyed it!

[@EccentricNature]

Whaty what what?! Giant cheese balls? Duuuuuuuuude...its just...sniff...so beautiful!

[@fourseasonsnorth]

Haha! Thanks - just wait till you try it!

[@НадеждаАнтонова-м4э]

Вкусности. Обожаю.😋

[@александрлихогляд-е1щ]

Молодцы ! Приятно смотреть на вас и вашу работу. Браво!

[@fourseasonsnorth]

Thank you so much!! Or..... русский 'Спасибо большое!! (thanks to google translate lol ;))

[@tsdeakin]

Thank you for sharing!

[@fourseasonsnorth]

You're most welcome. We're blessed to be able to do so :)

[@DaleCalderCampobello]

Great video. Never heard of this cheese before but it sure looks good all of your cheeses look good. Soon be breeding season again for those lady goats.

[@fourseasonsnorth]

Thanks Dale :) Yes, we'll be getting our nanny's bred here pretty soon They're dropping their milk production because it's getting near the end of the season.

[@suzishealthyhome8678]

what's a "scape"? the dandelions in the garlic looked great! do you use them?

[@fourseasonsnorth]

A scape is what grows on hardneck garlic. It taste just like garlic and makes the best pesto! And yes, we use the dandelion roots to make some Dandy Coffee: www.thebiegelfamily.com/product-page/dandy-coffee-all-natural-caffeine-free-dandelion-coffee-5-oz

[@chericovalt9540]

Which Rennet did you use? Where do you buy your supplies?

[@fourseasonsnorth]

We now use Walcoren rennet: www.walcoren.com/ We purchase our supplies from hoeggerfarmyard.com and Cheesemaking.com

[@MrVinnyboombottz]

Awesome video and beautiful family working together. I am definitely going to try and attempt this cheese. I am wondering if this would have good results with cow's milk as well. I have access to cream-line as well as raw milk. I can get goat't milk but it is very expensive, I will buy it if the results are a big difference and worth it. Thank you for sharing.

[@fourseasonsnorth]

Yes it would work great with cows milk but we'd suggest not having it be skimmed--at least no less than 2%. Milk fat creates so much flavour in cheese!

[@familyfromukraine6780]

Нічого не понімаю але цікаво, як сир зробити

[@fourseasonsnorth]

Haha! Oh dear. Not too sure how we can help with that... Sometimes you can turn on subtitles on a video and maybe there's a translator somewhere...! Hope you can find some information you can follow more clearly!

[@carmenszk]

Is it possible to make this cheese with raw cows milk? I dont find very easily goat milk here.

[@fourseasonsnorth]

Yes, most definitely!

[@carmenszk]

@@fourseasonsnorth Thank you so much for this video, I am going to try your recipe, I never had this type of cheese, looks delicious! :)

[@fourseasonsnorth]

That's great Carmen! You're most welcome and wish you all the best as you make it -- it's such a fun and tasty cheese :)

[@jwrappuhn71]

Great vid Ladies, all to interesting, so it just tastes like a peppered cheese? Thank you.

[@fourseasonsnorth]

Thanks! It tastes a bit like parmesan, only with a garlic flavour. We like to scrape off the pepper because it's quite spicy and use it in other dishes.

[@christykidd7317]

Do yall sell your products you make?

[@fourseasonsnorth]

We sell lots of products on our website and take custom orders: www.thebiegelfamily.com/shop We don't sell our cheese.

[@markwakelin9434]

Just found your channel, and just trying this recipe, but with cows milk. Looks amazing. How hard should the matured cheese be?

[@fourseasonsnorth]

The cheese balls should not be mushy at all, and hard enough to grate before moving to the aging room/fridge. You can age it for a year or two in vacuum seal bags and a cool environment. In general, you'll get better results the drier the balls are before packaging. All the best!

[@mwakelin]

@@fourseasonsnorth Thanks for your kind reply. My curds are hanging at the moment. Here's hoping it's a success!

[@fourseasonsnorth]

@@mwakelin All the best!

[@everythinghomestead9222]

You mention dream cheese - do you keep it in the fridge? Or on a shelf in the pantry? If it has garlic in the cheese, is there an issue with botulism, or is the oil covering it and the acidity of the cheese itself, plus the 'good bacteria' in the cheese enough to keep the botulism away?

[@fourseasonsnorth]

Yes we sometimes do keep our Dream Cheese in the fridge, but it also keeps well in the cool shop where aging happens quicker. We keep it in an old fridge on a shelf, but a pantry would work just fine too. We haven't had any issues with botulism. The combination of quality oil, garlic, and a well-cultured cheese make for a very healthy finished product!

[@ckblissed7701]

I have followed two of your recipes so far and they are so great! Thank you for your wonderful directions. I cultured the third batch with my second batch's whey and it worked out beautifully. Also made the traditional cheddar with and without culture. Not sure how they turned out yet but I am excited for a taste test in a couple of months. I really enjoy your instructions over Jim Wallace's as I find them more relaxed, detailed, and easier to follow for a beginner like me. Is your cheese cave plugged in or is it just kept cool by the rooms temperature. Also how do you keep the humidity?

[@fourseasonsnorth]

Thanks for the comment! That's very encouraging to hear how helpful these videos are :) Regarding the cheese cave, it's not plugged in. It stays 10-15C and it keeps its own humidity.

[@l2iowacowgirl893]

What are your favorite ways to use belper knolle?

[@fourseasonsnorth]

On eggs, veggies and salads, in salad dressings and in soups and casseroles. SO good!

[@l2iowacowgirl893]

@@fourseasonsnorth Im on my second batch waiting for it to dry! A fan sure makes a huge difference

[@mountainsidefarm8357]

I notice you milk your goats in the field, do you ever have an issue with your raw milk not setting right in your cheese? I have lost 4 wheels lately to blow out. All my goats are clean and mastitis free. I prefer to use raw milk and not pasteurize. Thanks for my help. Blessings.

[@fourseasonsnorth]

We've found our cheese tends to blow up when we have kombucha, sourdough or kefir nearby. Also, refrigerating can damage some of the good bacteria in the milk. You can watch this video we have on what we do with our "bad" cheese: kzbin.info/www/bejne/ZnetYYKOl5unaKc

[@mountainsidefarm8357]

@@fourseasonsnorth thank you so much!! I only have two goats in milk so I do refrigerate my milk for two days until I have enough for cheese. I don’t make kombucha right now but I do have other ferments including sourdough. I appreciate your answer and have learned something useful!

[@silvag.r.4955]

How To Make Belper Knolle Cheese

[@governrelations4113]

you completely butchered the name