Swiss cheese made from raw cow's milk in the town of Belp. Cheese making is very similar to making Swiss mature cheeses. The only difference is that they are formed into balls of 80 to 90 grams simulating a truffle, allowing them to mature in the traditional way until it becomes a hard cheese (approx. 9 weeks). During the process the cheese is covered with garlic powder, black pepper and Himalayan crystal salt. First created in 1993, Belper Knolle is the brainchild of Herr Glauser, a third generation cheesemaker, who runs a small dairy located in the small town of Belp near Bern. In its first stage of maturity, the flavor is smooth, creamy, with a slightly acid flavor and a touch of herbs. At this point of maturation, the cheese is ideal to be laminated as if it were a white truffle, to refine or decorate gastronomy dishes. In its final stage of maturation (after 15 weeks) the flavor of the cheese becomes stronger with a very firm consistency and it can only be grated or flaked. Despite the dry pasta, the Belper Knolle at this age has a surprisingly intense flavor.
You can buy this cheese in units of approximately 80 grams
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