Belper Knolle
Belper Knolle | |
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Country of origin | Switzerland |
Region, town | Belp, Canton of Bern |
Source of milk | Simmental Cows |
Pasteurized | No |
Texture | hard (gold) or soft (red) |
Aging time | min. 3 months |
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![](http://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Belper_Knolle_avec_ruban_rouge%2C_WikiCheese_Lausanne.jpg/220px-Belper_Knolle_avec_ruban_rouge%2C_WikiCheese_Lausanne.jpg)
Fresh Belper Knolle with the packaging
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Belper_Knolle_Gold_with_packaging%2C_WikiCheese_Lausanne.jpg/220px-Belper_Knolle_Gold_with_packaging%2C_WikiCheese_Lausanne.jpg)
Dry Belper Knolle with the packaging
The Belper Knolle ("Belp Ball") is a Swiss cheese made in the city of Belp, Switzerland.[1]
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. A fresh Belper Knolle can be heated to 60 °C and softened in a sort of square-shaped stone before consumption.
References[]
- ^ Flammer, Dominik; Scheffold, Fabian (2010). Fromages suisses. Nyon: Éditions Glénat SA. p. 313. ISBN 978-2-9404-4617-9.
Categories:
- Cow's-milk cheeses
- Swiss cheeses