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Shelf stable! Delicious hard, crumbly cheese with intense herbal flavors. Melts tenderly in the mouth and leaves a lasting aftertaste of spicy black pepper. Pronounced BELL-PER KA-NOLL.
The production of this unusual looking hard cheese starts with fresh milk, still warm from the cow. Combined with Himalayan salt and garlic, the fresh cheese is hand-rolled in black pepper and dried to create Belper Knolle. When finely sliced, it’s intense flavor is a fantastic accompaniment to pasta, salads, soups or fondue.
Excellent grated over spaghetti for a quick and utterly delicious Cacio e Pepe pasta! Recommend 1 each Belper Knolle cheese per half pound pasta. Cook pasta in shallow salted water (to concentrate the starches). Reserve 1.5 cups of pasta water. Set aside pasta. Return pasta water to pan and add in 80% of grated Belper Knolle cheese; whisk together until emulsified. Check for salt. Return pasta to pan, stir, and serve! Extra cheese for topping.
Ingredients: raw cows milk, garlic, black pepper, Himalayan salt
Weight: 70 g / 2.5 oz