Belper Knolle cheese was invented in Switzerland relatively recently (about 20 years ago). The name consists of two parts. The first part is derived from the name of the city of Belp (Belp), near Bern. There is this cheese came up. The second part is Knolle. So Swiss German is called mushroom truffle, which this cheese is similar in appearance.
The milk is heated to a temperature of 30 degrees. Add mesophilic starter culture. If You don't have special cheese starter, use sour cream, whey or buttermilk. The number of the leaven according to the instructions, if you replace sour cream, etc., then 3 tablespoons If using pasteurized milk, then add calcium chloride dissolved in water. Make milk-clotting enzyme. The amount of enzyme in 2 times less than required by the instructions.
Leave at room temperature for 12-14 hours. Line a rimmed pan with a cloth and put a clot with a slotted spoon into the fabric.
Hang the fabric to glass serum. Periodically stir curd to whey better separated. Drain the whey a few hours until, until you begin to shape the balls. If the whey in the cheese mass are many, the balls will spread out and won't hold Fori if the curd is dry, it will not stick together.
In a mortar crush the garlic with the salt. The recipe uses pink Himalayan salt, but if You don't have one, you can use regular.
The resulting mixture mix with the cheese mass.
Horoscopy warm black pepper on a dry pan and grind in a coffee grinder or in a mortar. We must not grind very finely.
Form cheese mass small balls slightly bigger than a Golf ball
Roll the balls in pepper. Let dry a couple of hours at room temperature. Pepper needs to dry.
Cheese ripens 3-4 weeks but can be longer. The longer the ripening, the richer the flavor. The result is a hard cheese. It is necessary, cut thin shavings of use peelers or very sharp knife. If You don't like spicy taste, pre-scrape off the cheese with peppermint sprinkles.