Belper Knolle, a lactic fermented cheese from Switzerland, is packed with fresh garlic and then rolled in black pepper. It can be eaten fresh, or aged for years. As it dries, it hardens, making it the perfect cheese to grate over salads or pastas or soups: a peppery, garlicky flavor bomb of cheesy goodness.

RECIPE and INGREDIENTS
Primary Recipe Inspiration: [ Ссылка ] (YouTube)
Rennet: [ Ссылка ] (New England Cheesemaking)
How To Make Clabber: [ Ссылка ] (blog)
How to Make Clabber: [ Ссылка ] (YouTube)
Flora Danica, Optional Freeze-Dried Culture: [ Ссылка ] (New England Cheesemaking)
Black Pepper: [ Ссылка ] (Amazon)
Pink Peppercorns: [ Ссылка ] (Amazon)

TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: [ Ссылка ] (Amazon)
Curd Knife: [ Ссылка ] (Amazon)
Cheesecloth: [ Ссылка ] (New England Cheesemaking)
4-Pack Bamboo Mats: [ Ссылка ] (Amazon)
Vacuum Sealer: [ Ссылка ] (Amazon)
Wevac Vacuum Sealer Bags: [ Ссылка ] (Amazon)

CHAPTERS
00:00 Belper Knolle
00:48 The Milk
01:24 Process for Lactic Fermentation
02:25 Culture
02:45 Rennet
03:36 Acidifying the Curd
04:15 Draining
06:43 Seasoning and Salting
09:20 Shaping
10:00 Coating the Cheese
10:58 Air Drying
12:49 Tasting
14:07 Aging

Read my blog: [ Ссылка ]
Recipes: [ Ссылка ]
Email me: jennifer@jennifermurch.com

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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