Belper Knolle cheese

Belper Knolle cheese

Category: Dairy and egg dishes

Ingredients
Whole cow's milk	4 liters
Dry mesophilic starter culture	1 / 8h l. (0.65g.)
Rennet extract	liquid-5 drops, if dry-0.1 g.)
Calcium chloride solution 10%	4ml
Garlic	2 teeth
Pink Himalayan or non-iodized sea salt	2-3 teaspoons
Black peppercorns	40g.

Cooking method

• 
• The name "Belper Knolle" is translated from German as "Belp tuber". Under the black crust of aged cheese, there is a very hard core, which cannot be cut with a knife, but you can only make shavings or break into pieces.
• The cheese was invented by the Swiss cheese maker Herr Glauser in 1993.
• The recipe is very simple and for novice cheese makers (like me, for example) it will give great pleasure from the cooking process.
• So, let's begin!
• Pour boiling water over the saucepan in which the cheese will be cooked, all measuring spoons, cups, slotted spoon and other utensils.
• In whatever form you use calcium chloride and rennet (in dry or in solutions), they must be diluted in addition in 30 ml of water at room temperature.
• 
• Slowly heat the milk to 30C, stirring constantly.
• 
• Then add diluted calcium chloride, mix and leave for 3 minutes.
• Sprinkle the sourdough powder on the surface of the milk, leave it to absorb moisture for 3-5 minutes, then stir.
• Pour in the rennet diluted in water and mix well again.
• Leave the milk covered for 12-14 hours at a temperature of at least 22 degrees. If the temperature in the room is lower, wrap the pot of milk with towels or a blanket. I leave it overnight.
• In the morning, the serum will float to the surface of a dense, jelly-like clot.
• 
• Line the colander with a double layer of gauze or muslin, put it in the sink. Using a wide slotted spoon, carefully transfer the curd from the pan to a colander and leave for half an hour.
• Tie the edges of the fabric and hang the curd to dry for several hours (8-12 will be enough). Untie the fabric three times during this time and gently stir the mass with a spoon (so that it dries evenly).
• When communicating with other lovers of this cheese, I followed their advice.
• First, I divided the entire mass into 2 parts and hung them separately.
• Second, after the second mixing, I added 2 tsp. salt, joined both masses and hung again for 4-5 hours.
• All this helps to separate the whey even better.
• My salt is like this:
• 
• The first batch of knolly I made with sea salt, the subsequent ones with Himalayan. To be honest, I didn't feel the difference.
• 
• 
• While the cheese mass is draining, take two packs of peppercorns (I have them 20g each) and ignite in a dry frying pan for 3 minutes.
• Then grind it, but not in a coffee grinder. I took 2 sheets of parchment paper and crushed the peppers between them with a rolling pin.
• Peel the garlic, chop finely with a knife (not with a press!)
• 
• We extract the cheese mass from the fabric, it looks like this:
• 
• We shift the cheese mass into a bowl, garlic there, you can add another teaspoon of salt (I did not add it, I was just right) and mix.
• We start sculpting balls.
• I measured the cheese mass on a scale, divided it into approximately equal pieces.
• For myself, I realized that the most optimal weight is 100-110g (when ripe, the balls lose weight significantly).
• We sculpt a round ball, sealing it with our hands. Next, gently roll each in ground pepper to form a dense cover without gaps and lay it out on a drainage mat. No paper napkins are needed. At first I planted them too, but then I removed them. If there is, it is better to replace it with a new drainage mat, if there is no second one, it is not scary)
• 
• When all the balls are formed, you need to leave them to dry for 2-3 days at room temperature.
• I left them on the drainage rug under the fan in the kitchen. I turned it off at night, as it is cooler there at this time of day. Periodically, Knolls need to be turned over so that they dry evenly.
• 
• The cheese is quite soft at first, the balls may be slightly deformed during drying, and also give off a lot of moisture. Do not be upset if the shape is not ideal, it does not affect the taste))
• After the knolles have become harder and the pepper stops sprinkling, they must be sent for further maturation either in the refrigerator (vegetable compartment), or in a room with a temperature of 11-13C and a humidity of 75-80%.
• I transfer them to a container that I do not close the lid and let them dry well for 3-4 weeks, turning them a couple of times a week. Then you can close the container tightly (I am vacuuming).
• The cheese ripens from 9 weeks to a year. The longer it ripens, the better and richer the taste will be. One year old knolls are as hard as stone.
• Belper Knolle is used in shavings for spaghetti, pasta, salads and more. For spicy, you can peel the pepper lightly before rubbing the cheese into the dish.
• And I cracked the ball and ate a bite of coffee)))
• The balls can be wrapped one by one in beautiful paper and you will get a wonderful gift!
• Pictured is Knollik aged 3 months.
• 
• In Russia, there is a huge selection of online stores selling everything that is required to make cheese. In Ukraine, all this is much more modest. But there is a great desire to have your own delicious and unique cheese!
• Try it, you will like it!
• 0Mt1ZtFiP_I

• I took the recipe from the site
• 🔗

The dish is designed for

5 knolls weighing 100-110g.

Note

If you are not sure about the quality of milk, be sure to pasteurize it.
MILK PASTEURIZATION
With constant stirring, quickly heat the milk to 63-65 ° C and keep it at this temperature for 20-30 minutes, after which we cool it as quickly as possible.
Or
We heat the milk to 73-75 ° С, hold for 20 seconds and cool it very quickly.

Krasotischaaa! How does it taste?)

[Tereza]

Tereza, Thank you! The taste is spicy, quite spicy. If you add it to any dish, you don't need to peel it, and if you eat it, like I did with coffee, you can remove the pepper a little

[Tatka1]

Tatka1, Tanyusha, thanks for the recipe, everything is very detailed and intelligible,

[Oktyabrinka]

Oktyabrinka, thank you, Tanyusha!

[Tatka1, Tanechka]

Tatka1, Tanechka, great recipe!
I will bookmark it, as I will be more free, I will do it! ...
Thank you!

Wow, handsome!

[Nastenka, Angela]

Nastenka, Angela thanks girls for stopping by!

Angela, you make such wonderful cheeses Have you ever tried Belper?

No, I haven't done anything for a long time. Only feta cheese twice a week. Did you take the leaven there, where I advised?

And there I ordered (for semi-solid) and in ChIZ for others. They are a little more expensive, but there are packages for a smaller amount of milk.
On the weekend I am planning a Crotten of 4 liters.

I didn’t order it in cheese, but I also like that it’s not packed in 10 liters. And then as something does not work, then I feel sorry for the milk. And they have the same sourdough firm?

I tried this, a cheese dairy near Moscow, very tasty! I really liked it! But I can hardly repeat it))) thanks for the recipe

What an amazing cheese
I feel that soon I will be engaged in cheese making in your light hand

do they have the same sourdough firm?

Angela, it seems, yes

Maybe I'll be freer, I'll do it too. I don't have time for everything.

[Seberia]

But I can hardly repeat

Marina, I recently thought so too. There would be a desire

Seberia Helen, if anything, I will be happy to help

Thank you girls!

[Tatka1]

Tatka1, Tanya, delighted! I can imagine how it sounds with good coffee!

[Tatka1]

Tatka1, Tanya, how great!
Another unique cheese at our HP appeared with pleasure, I observe what kind of experiments the girls are doing here ... I myself am unlikely to make up my mind, but I applaud all the cheese queens

[Irishka, Nagira]

Of course, I will not do it, I am not yet mature enough, but I will admire
Irishka, Nagirawe are in chorus

[Rada-dms]

Rada-dms, thanks, Olga!
I myself did not expect that this cheese would impress me so, very unusual)




Irina, Gala, Thank you!)))

[Irishka, Nagira]

Of course, I will not do it, I am not yet mature enough, but I will admire
Irishka, Nagirawe are in chorus

Nooo, Gal, you have to aim at such an interesting cheese! I really want to do it! How to find milk with delivery in Moscow normal!

Ol, where to aim? Of all the ingredients, I have only pink Himalayan salt. I don't have much.
And the cheese is great!

[Olya]

Olya, that's for sure. I recently had a window in the middle of the week, and my thrush had a day off. Took it from an unknown woman and decided to make Mozzarella. Poured everything
I did it, as they say, for the hundred thousandth time, there can be no mistakes on my part. And the enzyme was fresh ...

[Tatka1]

Tatka1, Well Tatiana, not cheese, but a fairy tale !!!! Tatunchik I have two balls to try ... thank you

[kristina1]

kristina1, Thank you!
At least all 5

[Tatka1]

Tatka1, thank you, took it !!!

[Tatka1]

Tatka1, Tanechka, well done for making a separate recipe! And then some, with a girl's memory, ask you a hundred times. Sorry, I don't mean anyone but myself
Cheese masterpiece!

Tanya, but I have a sadness, our milkmen are selling a cow. Yesterday they gave the last 9 liters and warned that there would be no more. The hostess is already aged, it has become hard for her, and the children do not want to hold and help. And their milk is always pure and sweet. My boys love the taste of milk. I don't even know where to look.
Therefore, now we will not have cheese and butter. They also bring us 6 liters, but the milk is completely different and often I can't make the most ordinary cheese from it. And it smells like a cow, I can't drink it at all and the kids can smell it.

[Marinochka]

Thank you,Marinochka!
Sadness, of course, with milk Well, maybe you can still find a suitable one, otherwise it's a pity to stay without cheese, you always get wonderful it.

[Tanechka]

At least all 5

Not not not, I have one, at least leave the gnawed one))))

Tanechka, bravissimo! I really like good cheese.
I don't even know if I will ever dare to do it myself.
Thanks for the science

[RepeShock]

RepeShock, thanks, Irisha!

[Tatka1]

Tatka1, Tanya, thanks for the recipe. At least I will have an idea of ​​how cheese is made.
It seems that everything is so simple according to the description, but in fact here you need to have such golden pens as you have, patience and love for cheeses.

Previously, they bought homemade milk, the grandchildren grew up on it. It was delicious.
This owner twice fell on very bitter milk, I had a straight choking.
He said that the cows graze, and there is a lot of ambrosia. For the third year we have been drinking only store-bought milk. And you probably can't make cheese from it

.

[francevna]

francevna, thanks, Allochka!
Personally, I only make yogurt from store-bought milk, I have not tried cheese. But most of them say it won't work

[Tatka1]

Tatka1, Tanya is a Shedevrrr !!! My admiration !!!!

[Gal]

Irishka, Nagira, you and I in chorus

and what else remains for us? in chorus, chorus ...

where to aim? Of all the ingredients, I have only pink Himalayan salt

Gal, but I don't have her either ...

[lettohka ttt]

lettohka ttt, Natasha, thank you!

Of course, I will not do it, I am not yet mature enough, but I will admire

Plus 1

[Jeanne]

Jeanne,

I will hardly do it ... BUT ...

I have here almost soon DR will be ... suddenly "who" will give

[Anya]

Anya, I'm sorry, dear, but I will not even promise. Here mine have already ordered so much for gifts that I have to think about where to get so much milk, space and refrigerators for ripening
This is how I will solve these issues, put them on stream, then it will get to Kharkov)))

[Tatyana]

I also came to admire. I feel that it is very tasty, and even more so with coffee. Tatyana, thanks for your hard work!

[gala10]

gala10, Checkmark, thanks

Tanya, and I looked into your recipe out of curiosity. I will definitely not do it, but at least I will see the whole process of producing such cheese.
And it is very interesting how such a cheese tastes when cooked at home. But the view in the photo is very impressive!

[nila]

nila, Nelechka, believe that the taste of Belper Knolle is very similar to Parmesan, but it must mature well for this. While he is still young and has little in common with his brother))) I like that it is not sour, without bitterness, and I am delighted with its pungency (although I do not like too spicy dishes and seasonings in life).
I met a girl on the Internet who cooks cheese for sale in Zaporozhye. I was not interested in prices, but she has an assortment I noticed that in her Assorted sets there are always knoll balls)))

Tanyushik, what a smart girl you are that you have laid out the recipe
looking at your masterpieces Knolliks, wait soon with a report and wish me luck)))
The process is running, in the evening, I hope I will roll the balls, God willing)))
Thank you so much for the inspiration

[Lidochka]

Hurrah! Finally my "cheesy mastermind" is back
Lidochka, Hi!
Of course, I wish you the most beautiful and delicious knolls
I will look forward to it!

[Tatka1]

Tatka1, Tanyusha, well done, growing up in the cheese business. I really like your cheeses !!!

[Loksa]

Loksa, thank you very much, Oksanochka! Cheese making is a very fun process
Today I also cook a new cheese

Belper Knolle is believed to taste very similar to Parmesan, but must mature well for that.

Tanechka, today I was preparing pizza and sprinkled with grated Parmesan that my son brought from Italy. I used to write that he did not impress me, but today such a delicious aroma stood during baking.
I can imagine what kind of aromatic cheese you have.

I can imagine what kind of aromatic cheese you have.

By the way, after roasting in a pan, peppercorns acquired such aroma. Now I will always do this. 3 minutes, and became completely different)

Girls, this cheese is delicious. Do not regret it.



You can experiment with sprinkles. I did it with paprika and Svan salt ingredients. Delicious too.