The Belper Knolle from Jumi is a truly unique cheese. It comes in an uneven shape, coated in a dark pepper crust and fully dried. Inside, there are fine garlic shavings and an aroma that explodes in your mouth.
The Belper Knolle for grating was created almost by accident in the family dairy of Peter
Glauser in Belp. He began experimenting with the cheese in this quiet town near Bern in 1989. Initially sold as a fresh cheese, some of the Knolle were left out longer by chance and dried out with storage. Peter tasted these special specimens and immediately saw the potential in this entirely new and unique product.
After long periods of tinkering and refining, the first grating-ready Belper Knolle was finally born. It is used like a spice, finely grated over dishes – much like a truffle! The fresh cheese is made from the finest raw milk from the region. Mixed with Himalayan salt and garlic from Wynigen, grown by Peter’s brother, the balls are shaped by hand. They are rolled in pepper by hand and take on their typical form – not quite round, with a few edges and corners. Then the Knolle goes into the cellar to dry. Only when they are perfectly hard and suitable for grating they are allowed to come out.
Wrapped in loose cheesecloth and sealed with a golden string, they are ready for the big, wide world. Their home is on spaghetti, on risotto, over asparagus, in salads, on steak, in fondue, in pumpkin soup, on popcorn, with grilled vegetables, over raclette, on carpaccio, over scrambled eggs, with tartare, and so much more…