The Truffle of Cheeses--Making "Belper Knolle" at Home

[@mdshawki3]

Nice and good job and amazing result

[@IsadoraDelCarmen]

This was very inspiring, thank you!

[@GiveCheeseaChance]

I hope you make it, Isadora!

[@fincarosa6767]

Another lovely video! 😍 thank you Mary Anne!

[@GiveCheeseaChance]

Thank you! :-)

[@nancyyamout8499]

I never ate this cheese before, but its so similar to our Lebanese Shanklish. Except we do it from yogurt instead of milk, no specific culture added, mixed with salt, hot pepper (like cayenne), Oregon. Lastly after making it balls we cover it with dried mint and paprika. We sun dry them, buy mine were very dry last year. I'm sure going to try your recipe, but will change the spices.

[@MaryMary-du5xv]

Yummy cheese recipe, thank you kindly, Mary! we love your Channel.

[@GiveCheeseaChance]

Thank you so much! I hope you try to make it!

[@lynnaedudley763]

Your love for cheese really shines through.

[@GiveCheeseaChance]

True, I find making cheese fascinating as it involves several spheres of learning.

[@ginabisaillon2894]

I wanted a nice tangy cheese to use as a spread, and I thought this might work. It did! I made a quarter recipe - 2 litres of milk - and used a little bit more rennet and I'm glad I did because the curd was very loose in spite of it. I transferred it to cheese cloth anyway, and salted it halfway through while it was still very runny. To my delight I got exactly what I was hoping for! After a couple of hours in the fridge the texture was nice and firm. And the yield was very good at 325 g (16%). I did not add garlic nor did I make balls, I just packed it in a nice bowl. Thanks for the recipe!

[@GiveCheeseaChance]

That's wonderful. Thank you for telling me! :-)

[@edwinjanser9092]

Mary Anne, you convinced me to make cheese at home, you are great!

[@maryannefarah]

I’m so glad; it’s fun and satisfying! If you make this recipe, you may need to sterilize your spices in the oven for 15 min at 375F. Some people seem to have contaminated spices which have mould spores, so please do this as a precaution before coating your cheese balls.

[@heidisnow]

I love your idea changing out the outer rubs. Very interesting on the espresso/garlic combo. I don't know if I would like to mix those two flavors, but I might have to do it for my husband. Thanks for your video!!

[@GiveCheeseaChance]

For people who are allergic to black pepper like me, we have to find other ways of adding flavour to the exterior. Most recently I tried Everything Bagel Spice and it was fantastic!

[@heidisnow]

@@GiveCheeseaChance OMGOSH Genius!! I am about to get to the rolling into a ball phase when I finish morning chores. I am totally going to use that spice. Thank you sooo much!

[@GiveCheeseaChance]

@@heidisnow Ha ha ha, that's the best response I could ask for! 🙂

[@heidisnow]

​@@GiveCheeseaChance My local grocery store, HEB, has its own brand of that spice mix that I use at least once a day. I never thought to use it on these...that's why I was so excited. Plus, I just bought a "Smokey Jalapeno" version of the spice mix yesterday. So, I used it today along with some roasted and crushed peppercorns. I cannot wait to actually try these. Going to be soooo good!

[@GiveCheeseaChance]

@@heidisnow For future batches, you may want to bake the everything bagel spice mix at 350F for 15 minutes to kill any unwanted bacteria/fungus along for the ride in the container.

[@DragonSirenHITOMI]

Are you by chance a teacher? The way you explain the process is very thorough and quite pleasant to listen to. Thank you for your time in these videos it’s quite informative and I may give this a try someday soon

[@GiveCheeseaChance]

Hello HilariRue, I am not a professional teacher, but I guess I am a wannabe home cheesemaking teacher! 🙂 I hope you really do try making cheese. It is a lot of fun and you can usually eat your mistakes too!

[@Juvts-qr9cs]

Another amazing video!!!!

[@GiveCheeseaChance]

You're the best!

[@Alexander-uj5pb]

Wow, thanks.

[@stanleynelson5102]

Hi Mary Ann, I am enthusiastic about making this. Thanks for introducing me to it. Regarding maintaining temperature for 18 hours. If you have one, a Sous Vide and a water bath is a good option for maintaining 86 degrees for 18 or more .

[@maryannefarah4367]

Yes, if you have one, then it certainly can be used, for sure.

[@lynnpelo]

I am so very happy to have found your videos. You really have a great knack for explaining the steps and extra pointers, with such ease. I live in Bahia, Brazil now and decided to make cheese and charcuterie to keep me busy. I have recently been able to find raw ewe's milk and am just going crazy with how good it tastes. Even yogurt is extra special and don't even mention the ricotta. At the moment, I am following your recipe for Belper Knolle with the ewe's milk. Since we are close to Christmas, I will be rolling the balls into spices that will give a Holiday feeling. I will keep you posted on the final result and what I used to cover. My next cheese will be the sheep Roquefort, but I need to find one culture - Leuconostoc Mesenteroides before. Do you have any more ewe milk recipes? Is it possible to send you some photos of my cheeses? Thank you for the posting!

[@GiveCheeseaChance]

Hello Lynn! Thanks so much for writing. I really enjoyed reading what you wrote. You are lucky to have access to ewe's milk since it is not very common for most people. I don't have any other videos featuring ewe's milk however I have made my feta recipe with 100% ewe's milk before and it worked very well. It gave me a creamier/softer feta than when I made it with goats' milk. You may have to order the leuconostoc mesenteries from a cheesemaking specialty supply store on-line. I get mine from Glengarry Cheese Supply in Canada. It would be still fine if it was shipped internationally. This ingredient is really important--I have made the roquefort recipe without it and the paste is too dense (I could show you pics to prove it). Yes, I would love to get photos of your cheeses. Send them to [e-mail] . (By the way, I have been to Brazil twice and loved it there!)

[@lynnpelo]

@@GiveCheeseaChance Hello Mary Anne, I sent you an email with some pictures of my curd productions and was wondering if you had received them? If you want to get away from the winter cold and come to Salvador, Bahia to make some ewe milk cheese, you will be my guest. I live close to the beach. Looking forward to your next video! Happy Curds!

[@GiveCheeseaChance]

@@lynnpelo Hello Lynn, no I did not receive them. How disappointing. I wonder why? Did you send them to: [e-mail] ? Perhaps the photos were too large? Do you want to try again?

[@GiveCheeseaChance]

@@lynnpelo Thanks for the invitation by the way! Sounds warm & enticing! It is zero Celsius here right now and it is about to get much colder. I'm used to it though.

[@lynnpelo]

@@GiveCheeseaChance I will send them again, but I separate emails.

[@angelbreaker3244]

The three cheese have garlic paste inside? Or only the expresso cheese? So thanks!! Did you do this cheese with chocolate cover??? Thanks again

[@GiveCheeseaChance]

Yes, all the cheeses had a garlic paste inside. I did not try one version with a chocolate coating but that sounds interesting. Will you try it? I tried one with all bagel spice and that was incredible!

[@angelbreaker3244]

@@GiveCheeseaChance i will do in a short time... i will send to you the answer

[@odettetruter1554]

The rennet that i use =2 drops per L of milk. Howmuch must i use according to your recipe above

[@maryannefarah4367]

What brand of liquid rennet are you using? Is it double or single strength? I use 6 drops of double strength rennet in this recipe, so if you only have single strength rennet, you can double this amount to 12 drops. Really, you do NOT need a lot of rennet for this recipe due to the long/overnight incubation time.

[@nancyyamout8499]

I'm about to start making Shanklish. I usually do it from yogurt, can I add culture and rennet to yogurt?

[@maryannefarah4367]

Yogurt already has lots of bacteria in it so why add bacteria to it? I wouldn’t add rennet to yogurt.

[@AmazinglyAwkward]

Had a look at this video purely because there's a town in the county of Derbyshire, which is in the middle of England, called Belper and its where most of my family grew up and I wondered if there was any connection. Turns out there's a similar sounding town in Switzerland, who'd have thunk it!

[@GiveCheeseaChance]

Now I am going to look up Belper, England. Thanks!

[@dorumoscovici2353]

Can you make this cheese with goat milk? If yes, there are any changes to the recipe?

[@GiveCheeseaChance]

I haven't tried but I don't see why not, but the texture and colour will not be the same. Give it a try and see how it turns out!

[@PeterBallW]

Wow, a cheese that combines two major food groups - cheese and coffee! I’ll bet that a little bit of chocolate or cocoa mixed with the coffee would taste great! Then the cheese would have three major food groups. Eat it with a glass of wine and you’ve covered the four major food groups - cheese, coffee, chocolate, and wine!

[@GiveCheeseaChance]

Oh Peter, you really made me laugh!

[@l2iowacowgirl893]

Could you skip the garlic on the espresso

[@rubygray7749]

@@l2iowacowgirl893 I sure would prefer to!

[@RosieGoat100]

I am going to have to try this with whole goat milk!

[@GiveCheeseaChance]

It will work great and even be whiter on the inside (because goat milk has no beta carotene).

[@dorumoscovici2353]

I'm trying it now. I am at the draining stage. Is the curd supposed to be kind of sour? BTW, exceptional teaching skills.

[@GiveCheeseaChance]

It is supposed to be a little acidic, yes.

[@sheilaandmikeyknot]

Would this work with raw goats milk?

[@GiveCheeseaChance]

Oh yes, it would be great!

[@frederickmagill9454]

, 👍👍👌👌

[@georgiosvrontakis4011]

❤❤❤❤❤❤❤❤❤❤

[@heidisnow]

Not to be an ass, but just to pass on the info, if the word Knolle is German, then it is actually pronounced like Canola as the E at the end of a German word is pronounced "uh".

[@GiveCheeseaChance]

Noted. Thanks.

[@rubygray7749]

Not only is the k not silent, but also the e is pronounced. "Kinolla"

[@maryannefarah4367]

Similar sounding to “canola” oil?.

[@rubygray7749]

@@maryannefarah4367 Yes, but with a shorter "o"

[@GiveCheeseaChance]

@@rubygray7749 I will practice my language skills more. 🙂

[@thelthrythquezada8397]

I have to stop watching your channel!!!! But I wont..

[@GiveCheeseaChance]

Don't ever stop!

[@thelthrythquezada8397]

@@GiveCheeseaChance I won’t, I have a motto “why line the pockets of the rich, WHEN I CAN DO IT MYSELF!” I want to make it all myself. Plus I know what went into the cheese (other food stuff)

[@GiveCheeseaChance]

@@thelthrythquezada8397 Go for it! Doesn't it feel empowering when you make things yourself? I love it.

[@nancyyamout8499]

I never ate this cheese before, but its so similar to our Lebanese Shanklish. Except we do it from yogurt instead of milk, no specific culture added, mixed with salt, hot pepper (like cayenne), Oregon. Lastly after making it balls we cover it with dried mint and paprika. We sun dry them, buy mine were very dry last year. I'm sure going to try your recipe, but will change the spices.

[@GiveCheeseaChance]

Hi Nancy, yes there definitely are a lot of similarities to shanklish in terms of procedure (soft cheeses using a small amount of rennet and long incubation time, etc.). The sun-drying stage while making shanklish is hard to do where I live in Canada (as the weather is so variable) and the hot peppers really change the direction of flavour to something totally different (and yummy) than a Belper Knolle, but both are so good!

[@nancyyamout8499]

@@GiveCheeseaChance I live in Ohio and I know exactly how the weather is like in terms of cold and snow. That's why I do my Shanklish in summer, and I spend my moving it from place to place due to the continuous changing weather.

[@GiveCheeseaChance]

@@nancyyamout8499 Ahhh, the things we do for cheese. :-)

[@nancyyamout8499]

@@GiveCheeseaChance so I did Belpre Knolle, but since I'm originally Lebanese, I changed few things. When I added the garlic I also added oregano and cayenne pepper. I covered it with sumac and dried mint and left it in my sunroom to dry. Today I tried one and it's very yummy, it's not the cheese it's supposed to be and it's not Shanklish either. My daughter thinks that the oregano gave her smokes after taste. So I'm gonna leave the rest to dry more, but I have no clue how to store it ! Shanklish dosen't need a fridge, but cheeses do, so what do you suggest I should do?