Belper tuber
The Belper Knolle ( French Boule de Belp ) is a type of raw milk cheese from Belp , in the Bernese Mittelland , Switzerland . The Belper Knolle is marketed as cream cheese with the addition "red" or with a red closure band and as hard cheese with the addition "gold" with a gold band. The hard cheese variant is grated and used as a seasoning ingredient. It is creamy and melting with a fine, slightly sour taste with only a subtle garlic or herb aroma. The name alludes to the appearance of the tubers, which is reminiscent of both potatoes and truffles.
history
The master cheese maker Peter Glauser from the family-run cheese dairy Chäs Glauser in Belp developed a cream cheese made from raw cow milk in 1989 . The cheese mixture is mixed with mild, sweet Swiss garlic, shaped into balls and coated with black ground pepper . Many years later, Glauser managed to store the cheese in such a way that it becomes very hard without falling apart, whereby it loses almost half of its volume when it dries out, and when finely grated it develops a very good taste. Like a truffle or parmesan , this hard cheese could be used as a seasoning. The demand for the hard cheese variant has now exceeded that for the cream cheese. According to various legends spread by the family and the Jumi sales company, the development is said to have been coincidental in that a cream cheese was forgotten in the ripening room and hardened there. More likely, however, is the deliberate development, as described by Mike Glauser in an interview with the newspaper "Der Bund": " In the first attempts, hundreds of cheeses split open, the necessary constancy of the operating conditions was lacking. But finally we found a way, a matured one Making cream cheese that hardens . "
Manufacturing
The Belper Knolle is only made with unpasteurized milk (raw milk) from the region in the family's own cheese dairy in Belp. Immediately after milking, the milk is mixed with animal rennet and yoghurt and then thickened within 24 hours . After cutting, Himalayan salt and fresh garlic are added, kneaded and balls formed. After ripening to a hard tuber, which takes 13–15 weeks, it has about 42% fat i. T. The Belper Knolle gold can be kept for several months.
use
The Belper Knolle can be eaten as cream cheese after the pepper has been rolled up. After several months of storage and drying, the cheese shrinks and is then used as grated cheese as an addition to various dishes such as pasta, egg dishes, salads, carpaccio or steak.
- Belper tubers
Two Belper tubers, on the left as hard cheese to grate, on the right as cream cheese
Cheese grater for Belper tubers, characteristic packaging in a cloth bag
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marketing
In addition to Switzerland, Belper Knolle is marketed throughout Europe and the USA. In 2007 the cheese was awarded the Prix d'innovation Agricole Suisse (PIAS). The Belper Knolle has also established itself in haute cuisine in the meantime . The Belper Knolle is sold internationally by the Jumi company, one of the founders of which is the nephew of the cheese maker, Mike Glauser, and which also holds the trademark rights to the cheese and the packaging in small, breathable fabric bags.
Web links
- www.belperknolle.ch
- www.chaesglauser.ch
- Post about Belper Knolle by Galileo (from 0:04:27) on YouTube , accessed on February 4, 2020
- Contribution of Swiss television about the Belper Knolle (French)
literature
- Dominik Flammer, Fabian Scheffold: Swiss cheese: origins, traditional varieties and new creations. 2.A., 2009. ISBN 3-03800-474-X
Individual evidence
- ↑ a b c d The Belper Knolle: the truffle among the grated cheese. In: Baden's latest news. August 19, 2017, accessed on February 10, 2020 (German).
- ↑ a b c d e The Bund, Tamedia Espace AG: Belp's sharpest tuber . ISSN 0774-6156 ( derbund.ch [accessed on February 10, 2020]).
- ↑ a b culture: the word on cheese. Retrieved February 10, 2020 .
- ↑ The Belper Knolle in haute cuisine
- ↑ Mathias Morgenthaler: “The post really takes off on the 'Märit'” | NZZ. Retrieved February 10, 2020 .