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Belper Knolle Recipe

Belper Knolle Recipe (Belper Knolle)

5.00 stars, based on 2 reviews
1Heat & Acidify Milk If using pasteurized milk, add about 1/8-1/4 tsp of Calcium Chloride at this point. Begin by heating the milk to 86°F (30°C). You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the...
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Reviews 1-2 of 2

A Little Powerhouse

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From: Nashville, TN
I have made this cheese four times, now. We love it!



The first two times I made it I followed the recipe exactly. The first time I discovered that I didn't allow enough time for it to drain before rolling into balls and coating. It was a really mess! I also learned that it is best to form all the cheese balls before coating them in the pepper.



The third time I made this cheese I added an eighth tsp of sharp lipase. I also aged in the fridge for a full eight weeks. This batch turned out the best of all! It dried through to the center and was very powerful in flavor.



I started my fourth batch two days ago using goat's milk this time. I'm able to buy it in one quart containers and I just divide my culture packet into quarters and sprinkle it into the containers to form the curd. SOOOO EASY and CLEAN!! I believe I've found just the right moisture level to begin forming the cheese into balls. I'm very eager to see how this one turns out.

Belper Knolle - a fine treat

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From: Greenville SC
I have made this product back in January '17 and was rather surprised how potent this cheese is when properly aged. My daughter (the cheese buyer at our local Whole Foods store) claims it is her favorite.

Using a truffle slicer to slice it over homemade pasta is an incredible flavor addition (better than any Parmesan cheese).

Reviews 1-2 of 2