After I had several requests from friends to make some more Belper Knolle, I finally remade it. It’s funny that it took me a year almost to the day to remake them. They look like black snowballs, but taste much better.
It contains crushed garlic and Himalayan Pink Salt, covered in Crushed black peppercorns. The last batch got sealed in seal-a-meal bags and worked as a nice spread on crackers and never really dried out to the right texture. This batch I’m going to try to dry them for a while before sealing up. I might seal 1 or 2 up early but the rest will have to wither and dry. We look forward to tasting them.
When I saw this recipe from Cheesemaking.com for Belper Knolle I knew I had to make it soon! It needs 4-6 weeks to age. So it was ready on April fools day. Luckily there is no joke with this cheese. It is just fun. It is great on crackers and I just had it melted on a burger and it was amazing.