Белпер Кнолле твердый швейцарский сыр рецепт Belper Knoll solid Swiss cheese recipe

cow's milk

🥗Healthier: goat's milk

💰Cheaper: cow's milk powder

Goat's milk offers a tangy flavor while milk powder is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and canola oil is more economical.

Heat the milk to 30-32 °C, sprinkle the starter culture over the surface, and after 2-3 minutes, add the rennet and stir for one minute.

Insulate the container and let it sit for 8-12 hours or overnight to form a curd.

Place a colander over a suitable pot, line it with draining cloth (cheesecloth or two layers of gauze), and ladle the curd into it. Once the whey has drained, tie the edges of the draining cloth and hang the pouch over the pot to drain further.

Periodically shake and gently squeeze the pouch to improve whey separation.

Finely chop the garlic and mix it with the cheese mass, adding the prepared salt. Mix until homogeneous.

Shape the cheese mass into balls (knolle) of desired size, larger for longer aging.

Roll the formed balls in coarsely ground black pepper, ensuring a thick coating.

Place the finished cheeses on a draining mat or bamboo cloth to dry for 1-2 days at room temperature, then transfer to a ripening chamber at 10-12 °C and 70-80% humidity for further aging.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens