Belper Knolle Recipe

by New England Cheesemaking Supply CompanyUpdated 33 days ago

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Belper Knolle is a lactic fermented cheese, meaning very little rennet is added and coagulation is mostly from acid development. Once formed, the curd is drained, seasoned with salt and garlic, and rolled in crushed black pepper. These additions to the curd create a finished cheese with fantastic flavor.

Dried for a long period in the cave and, when it is ready, Belper Knolle is served as small shavings, much as a truffle or Parmesan would be shaved to embellish culinary wonders.

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aging-time-under-2-months author-Jim-Wallace beginner c20 fromage blanc c20g chevre hard new-england-cheesemaking recipe skill-level-beginner yield-1-pound

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Description

Belper Knolle is a lactic fermented cheese, meaning very little rennet is added and coagulation is mostly from acid development. Once formed, the curd is drained, seasoned with salt and garlic, and rolled in crushed black pepper. These additions to the curd create a finished cheese with fantastic flavor. Dried for a long period in the cave and, when it is ready, Belper Knolle is served as small shavings, much as a truffle or Parmesan would be shaved to embellish culinary wonders.