How to make Belper Knolle
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- เผยแพร่เมื่อ 9 พ.ค. 2021
- The Belper Knolle is a Swiss cheese made in the city of Belp, Switzerland. Made from unpasteurized cow's milk, it can be found in two variants, red or gold depending on its degree of maturation, fresh or dry. I'm trying both fresh and hard methods, the only difference is a longer aging period for the hard variety. A second taste test will be filmed in 4 weeks!
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You have no idea how cool you are. It’s so amazing that you have such a rich and well informed hobby that you teach other people about it
Thank you Ronnie
As a Swiss I must say, this is awesome!
It's so cool to see someone from the other side of the globe making and enjoying Swiss cheese. ❤
This looks amazing, love your work, keep the videos flowing my friend!
I have this on my shortlist. Glad to see you have made it so now I can see the steps in action.
Wonderful vid as always Gav!
Just found this video! Great stuff Gavin! Not sure if anyone has said this yet. But your ability to distinguish and describe the individual ingredients in the final product is amazing and very helpful! Thank you so much, looking forward to future videos.
Glad it was helpful!
so glad you kept your hands on while washing.....lol. you make everything looks so easy and i watch frequently and one day i will try this and other recipes....thanks millions for the recipes and the humour.
That is a superb looking cheese. Cheers, Gavin!
Really great cheesemakers channel. Glad I found you!
Welcome!
great work, mr. webber!!
I love cream cheese so I am going to have to try this one. It looks so interesting.
Keep up the great content! Love your videos
Thanks! Will do!
totally did not see this coming!
great video as always
Hi Gavin, that is an interesting cheese one that will go on my must make soon list :) cheers
Just finished rolling the little guys in pepper. Can’t wait to try them!
I made a similar cheese, the main difference being the culture (I used MW038A) and I'm using it just as a spreadable cheese as is - no garlic, no pepper, nothing - and it is fantastically tangy. I love it!
I love your intro it is the best thing this mortal plain has to offer
That looks like a wonderful cheese.
Gavin, I haven't been watching the channel so that I could come back and binge new vids. This video format is new to me and i LOVE that youve combined making the cheese WITH the tasting at the end. So awesome! Love the new intro too. Thanks for all the great vids!
Welcome back!
Looks so good.
Thank you 😋
Just made a batch, looking forward to trying it in a few weeks, should go well with a pint 🍺
This man is awesome!
Found you via a tweet, after watching some videos I now want to make cheese. Thank you for the help and amazing content.
Same same. The mans a legend and probably doesn’t even realize haha.
love this channel i ought to make cheese considering i'm a wisconsinite
We made this, it’s delicious, rich taste and beautiful when grated on pasta.
Hey Gavin! Love your videos and I’m trying this one for the first time. I have a question. Do I need to leave the curds at temp for the 12 to 18 hours after adding the rennet?
I made this cheese just this Christmas past and It was marvelous. I used goats milk and tri-color peppercorns (toasted). I stored one in the normal fridge and just used half yesterday grated on Pasta Puttanesca, and it is if it were made for this dish. So after 5 months it was still wonderful.
The one you stored in the normal fridge, how did you use it..
Did you dry it and then store it or did it keep it fresh and you used like a cream cheese??
Hi Gavin from the UK, i ‘ve just watched the two Bella Knoll video. Should you want to make this cheese without the high heat try using white peppercorn and only lightly roasting. I,m sure it would be milder.
Really enjoy your videos, Gavin, I'm just a beginner but this seems a good cheese to choose for a first aged cheese. It sounds delicious. You didn't say so I'm assuming the first 12-18hours after the rennet are at room temperature.
Yes
A racquetball is between a golf ball and a tennis ball in size (~57mm).
Do you have a video for Dunlop Cheese? Or would it be similar to something you have already made?
Thank you for this recipe, it is wonderful, i made it this week. I don’t think i can age it as it keeps disappearing. Each time i go to turn it another ball has gone😂.
Great job!
Yum!
Обожаю этот сыр👍
Hi Gavin. It is possible to make Mongolian cheese cured or fermented milk (mare) ? Because I want to know it.
The K at the start and e at the end aren't silent :)
Whats the best cheese combo for mac and cheese
Heya Gavin, I'm nearly finished making my Belper knolle and was wondering if you ended up testing it after 2 weeks as mentioned towards the end of the video. Did it dry up as you expected or should I drain it for a little bit longer?
Second taste test coming soon. They are quite hard now.
Hi please can u give me the name of the book u used in one of the shows please thanks Erika
why Himalayan salt does it really make a difference from regular cheese salt?
"Halfway between the size of a golf ball and a tennis ball" ... So about the size of a pool / snooker ball?
Is your "whole milk full cream" similar to American "whole milk, vitamin D" or would I need to add cream?
Mr. Webber can you tell us how do you keep up with so many cheese, do yo have some sort of journal where you log when must be turned or washed certain cheese?
Calendar appointments with myself to remind me what to do when
Hi Gavin, if I wanted to leave out the garlic, how much salt would I then add? Thank you.
the same
11:42 Hi, what wine is there in the preparation in that background (in the yellow)?
th-cam.com/video/j_x_TUxhzo4/w-d-xo.html
Hi Gavin, nice video! Do you maintain the 86 degree temperature over the 18 hour curd set?
Eric waited and waited, but his answer simply never came, his question lost in the void for eternity
@@ryandrummond3794 LMAO!! SO True!
I'm from India I really love to give you a visit and purchase a bit of ALL your cheese 😋
Also it might be pretty hard for you to store all your cheese or eat it up don't you..☺️
The spray bottle you normally use for disinfecting, is it pure white vinegar or do you dilute it with water at all?
Plain white vinegar, undiluted.
Some stupid people would use a spray bottle with metal parts and they'd rust like nobody's business. Not me. It was a friend of a friend. 😅
(Make sure everything in the mechanism is plastic)
I came from the Parmesan video and now I never leave
Would you consider making Stinking Bishop? Apparently it's the stinkiest cheese made in the UK
This is a great cheese, one of the first I made. The flavour improved dramatically over about 3 months, to the point where friends didn’t think it was the same cheese. It’s well worth keeping longer. Please do another taste test in a couple of months.
I certainly will. I have a taste test scheduled for 6 weeks of age.
@@GavinWebber thanks Gavin, I’ll look forward to that!
Thanks for this. Going to make today after milking. And an American Racketball ball would be about right. ;-)
Perfect!
@@GavinWebber They look wonderful and my hubby is already negotiating (THINK HOSTAGE SCENE FROM MOVIE) to eat one at just one week of aging rather than waiting the full time.
Wouldn't putting fresh garlic make the cheese go bad eventually?
Also how do you sanitize your wooden mats?
It hasn't so far. I boil the mats
Did this have any small eye development from the Flora Danica?
None that I remember
I finished this recipe today and my cheese is drying. The question I have is can I vacuum pac this cheese after it hardens or will it crush the ball?
I'm asking because I watched both your taste tests for this cheese and the 2nd had blue and white molds on it..if I can I'd like to keep that off if possible for better cheese board looks
I didn't have any trouble with mine once it was dry. In fact, I still have some vacuum sealed from a couple years ago. But, mine was dried on the counter, not the fridge. And, I followed recommendations from another recipe where after hanging 12 hours, salt and rehang another 12 hours to expel more whey. So, mine was more dry than Gavin's in this video.
@annoyingfan thank you for the advice..mine are drying right now and are still very wet
Wait thads a cheese i almost thought u made a gaint meatball well done sir
During the 18 hour set time, was the heat off or on?
off
what are the uses for the whey?
As this is a lactic set cheese, the whey is very acidic. Can't make ricotta out of it, and too tart to drink.
Maybe a Billiard/Pool ball?
Curd nerds 😂, You're a legend sir
What’s the smell like during this whole process ?
I’m watching this on a train. I imagine it’s not too far off what I’m smelling right now.
It's actually creamy smelling for the 1st 12 hrs of hang drying, then it starts to smell like cream cheese.. a creamy acidic milky smell..hope that helps
I tried to make this yesterday as a double batch... It turned into a huge floating bubbly mound of sponge over night, rather than a creamy mass that sinks in the whey. Did I add too much rennet or is my room temp not right (I added 1/4 tsp and we're usually around 18°c)? Please help Mr. Gavin, I am using fresh raw milk from our cow and have made many other cheeses such as cheddar, farmhouse, cheshire, queso fresco, ricotta, and my own accidental boursin from yogurt whey.
Thank you kindly,
Jess
Sounds like a coliform infection. I would not eat it. th-cam.com/video/JmdXzpExUvo/w-d-xo.html
@@GavinWebber Thank you kindly, I will give it to the pigs. She tested clean for coliforms this morning. We have a test kit that we use regularly and it has come up negative each time. I will try again with a smaller batch and use less rennet, let you know how it goes. We have raw milk so we can enjoy all the benefits. I really don't want to pasturize it if it's good clean milk.
@@GavinWebber it worked great the second and third time without pasteurization. May have been way too much rennet and the fluctuations in room temperature, I don't know?
The third batch I used a half cup of whey from the second batch to culture the third. Turned out great! I also used a blender to grind the garlic with a bit of the cheese before mixing it all together. It tastes lovely. I can't wait until it's ready. Thank you for your great videos! 🙏💛🍻
Gday Kurd Nerd. Have you tried making a Maltese cheese called gbiejniet?bits super easy and can be a soft cheese or a hard cheese. Unlike the Italians, Maltese people won’t be upset if you make it
Got some in the fridge aging right now. Video out in about 3 weeks time
Daddy Gavin the cheese god
I'd try this. It'd spread it on rye bread and put a little bit of rose jam on it.
Rose jam is a thing??? :0
@@dorianbailey7314 It is heavenly, especially if it has minty spices and combined with Nutella.
Can i use raw full cream milk?
Yes, definitely
Now that's a cheese with some clickbait appeal. I approve.
What's so good about this cheese?
th-cam.com/video/AGo0746S1X8/w-d-xo.html
Have wanted to try making this one for a while, but for some reason held off and always made some other cheese instead.. Will have to have a go at it now!
I don't have either of the cultures you mentioned at the moment * sigh* Is there another I could possibly use???
Thank you thank you Gavin..
Any aromatic meso will work
Is it heresy if start with store bought cream cheese?
No, but you won't get the amazing flavour of simple, homemade cream cheese. Store bought cream cheese (I'm looking at you Kraft) is full of additives and thickners.
@@GavinWebber gotcha, just trying to dabble with simple cheese recipes since I have 0 experience in this
I’d prefer your wonderful voice over any background music.
5:02 Hamish disappears into thin air...
It the size of a baseball. 🎉
Gavin, since I cannot post a message on your 'Community' TH-cam page (I do not know why, but there is no option for a user to post to your channel) I will post my comments here.
I did miss your Live Stream the other day. Please tell Kim that I wished her a happy Mother's Day. (I must say, I was disappointed when I went to your TH-cam Channel as saw that you were Not going Live, although I do fully understand why not, and can agree with you 100%.
Thanks Jim. Kim had a lovely day and a well deserved rest. See you on Sunday
You need an asmr channel. Your voice puts me to sleep 💤
Wow, thank you. In a good way, I hope.
@@GavinWebber haha yes most definitely a good way. You have a very cool, soothing voice sir
Where are the angry Italians
I am disappointed
Facebook brought me here haha
god ur wife is one lucky lady
Who’s here from brown cardigan?
😎👌👍🖖✌😁
Funny pronunciation of the name. LOL! Speak it like Ka-nol-leh if you do not manage to drop the a but to keep the k pronounced, but "nol" is totally wrong.
استاذ،اتمنى ان احذوا حذوك في صناعة الجبن على سبيل استهلاك شخصي وليس غرض الإنتاج والبيع،مع ان غالبية المواد المصنعة للجبن باستثناء الحليب المجفف غير متوفرة في بلدي الجزاءر،ولان الأجبان المستوردة بكمل أنواعها من اوروبا تاع باثمان غالية،لا يشتريها الا الاغنياء او اصحاب الدخل المريح الذي يضمن الرفاهية،شكرا على الفاءدة.
The fact that you haven't made Roo-Milk cheese makes me upset. You're not fulfilling my expectations of Australia.
Wonderful recipes. Comical pronunciation. Belper K-noller is closer. Pronounce the "K" and add an "uh" on the end.
Looks delicious, but also looks like wombat poop ಠ‿ಠ
Indeed seeing that they poop cubes.
@@GavinWebber Resourceful little critters. They know It's hip to be square ʕ º ᴥ ºʔ😁
I greatly appreciate you cutting out your chewing noises. Proper editing.
You weakling, to deny chewing noises is to deny your own humanity.
I find it weird how people get caught up on such nonsense.
hi i tarn 6 yar old taday
Happy Birthday
Belper means from the city olf Belp and Knolle means bulbs.
It's German and you pretty much misspell it 😊
Let google spell it for you.