RAW – ANIMAL RENNET – AGE: 15 WEEKS – COW MILK – BY JUMI – SWITZERLAND
Looks like a truffle, tastes like cacio e pepe… Belper Knolle is one unique cheese. In Switzerland, Jumi creates balls of tangy raw cow’s milk cheese infused with Himalayan salt and garlic. After a roll in black pepper and a few months of aging, it’s firm and grateable, ready to be showered over any dish that could use a savory, cheesy lift. It’s one ingredient with a world of flavor. Go classic and grate it over Murray’s Mac or get creative and use it as a finishing touch on a McClure’s Bloody Mary.
Made in Switzerland, Belper Knolle gets its name from German: “knolle” meaning tuber (a reference to its shape) and “Belper” meaning it comes from Belp, a town near Bern.
Belper Knolle starts with fresh cheese that’s aged until firm—a practice common in some parts of Europe that’s rarer in the United States.
The cheese is infused with garlic and Himalayan salt and coated in pepper, resulting in a final product that’s tangy, savory, salty, and peppery. A total flavor bomb.
Think of this cheese more as an ingredient than something to enjoy on its own—swap it for parmesan or pecorino in your next pasta.
Each piece comes in an individual bag, making it ultra-giftable for the enthusiastic home cook in your life.
About the maker
Building on five generations of cheesemaking in Switzerland, Juerg and Mike founded Jumi to produce and select high-quality, innovative Swiss cheeses.
Their focus is on crafting unique varieties of Swiss cheese, beyond the well-known AOP cheeses like Gruyère or Appenzeller.
Their milk comes from small dairies in the Emmental valley, where cows graze on the pasture, and the farmers deliver their milk to the cheesemakers twice a day.
They make cheese seven days a week, so that they’re always working with fresh milk that’s never cooled.
This fresh milk is combined with their own cultures, and the cheeses are carefully matured in their cheese cellars.
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