What is a "Belper Knolle"
Well, besides from being a very new cheese, it is a lactic fermented curd (meaning very little rennet, coagulation is mostly from acid development) that is drained, seasoned with salt and garlic, and rolled in crushed black pepper.
It is then dried for a long period in the cave and, when it is ready, it is served as small shavings, much as a truffle or Parmesan would be shaved to embellish culinary wonders.
"Belper" refers to the area of Belp (from Belp), where it was first produced, and "Knolle" is the German/Swiss for tuber, indicating the italian tartufo or truffel.
Now before I venture further in this, I need to mention that the Swiss producer has registered this name in the US, so do not try to use any related namings or publicity if you plan to make this for retail.
My intent here is to provide inspiration and a new direction for adding flavors to cheese as we go.