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Belper Knolle cheese was invented in Switzerland relatively recently (about 20 years ago). The name consists of two parts. The first part is derived from the name of the city of Belp (Belp), near Bern. There is this cheese came up. The second part is Knolle. So Swiss German is called mushroom truffle, which this cheese is similar in appearance.
Ingredients for Belper
- Milk - 3 years
- Calcium chloride - 0.5 g
- Salt - 1 tsp.
- Garlic - 2 the tooth.
- Black pepper - 2 tbsp
- Calcium chloride
- Black pepper
Step by step instruction of cooking Belper
Leave at room temperature for 12-14 hours. Line a rimmed pan with a cloth and put a clot with a slotted spoon into the fabric.
The resulting mixture mix with the cheese mass.
Horoscopy warm black pepper on a dry pan and grind in a coffee grinder or in a mortar. We must not grind very finely.
Form cheese mass small balls slightly bigger than a Golf ball
Roll the balls in pepper. Let dry a couple of hours at room temperature. Pepper needs to dry.