Originating from Switzerland, Belper Knolle is known as "the truffle of cheeses" because each ball looks like a truffle (the fungus, not the dessert).

Traditionally coated in black pepper with a garlic and salty centre, Belper Knolle cheese is one of the easier cheeses to make at home. It can be eaten young (at 2 weeks) or it can be aged 6 months or longer, when it has a much harder texture, similar to parmesan.

Mary Anne shows you how to make this beginner cheese with easy-to-follow steps done in her own kitchen. Some milk, rennet, salt, garlic, pepper and bacterial culture are all you need. You can even get creative with the recipe by adding a variety of other coatings such as ground espresso & smoked paprika--why not try coating these cheese balls with rosemary, poppy seeds, za'atar or everything bagel spice?

Get on the cheese band wagon and learn about why everyone is talking about this fabulous cheese!

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Learn about how to make other cheeses at home (i.e. cheddar, feta, camembert, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, Nabulsi, colby, yogurt, as well as crottin-, valencay-, and boursin-style cheeses).

To order cheesemaking supplies, look on-line for:
In Canada: Glengarry Cheese Supply
In the USA: New England Cheese Supply

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