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What is Belper Knolle?

Belper Knolle is a raw cow’s milk cheese made in Belp, a small town in the canton of Bern, Switzerland. “Knolle” means “tuber” or “truffle” in German, referring to the cheese’s round, knobbly shape. This cheese is instantly recognisable due to its black pepper coating and its rough, textured surface, resembling a truffle.

It’s a hard cheese, aged to develop intense flavours that make it a fantastic ingredient in various dishes. Some compare its use to that of Parmigiano Reggiano—it’s often grated over pasta, risotto or salads rather than eaten in slices.

The history of Belper Knolle

Unlike many Swiss cheeses that date back centuries, Belper Knolle is a modern creation. It was first produced in the early 2000s by Beat Wampfler, a Swiss cheesemaker and veterinarian. His goal was to create something unique, using traditional techniques but with an unconventional approach.

The cheese gained popularity in fine dining circles, with chefs embracing its intense, umami-rich flavour. Today, it’s a cult favourite among food lovers, particularly in gourmet kitchens.

How is Belper Knolle made?

1. The Milk: Belper Knolle starts with raw cow’s milk, sourced from local Swiss farms. This ensures a rich and complex base flavour, as raw milk retains natural bacteria and enzymes that contribute to the cheese’s depth.
2. Curd Formation and Draining: The milk is lightly curdled and then drained through cheesecloth, forming a soft cheese base similar to fresh Quark. Unlike many aged cheeses, Belper Knolle does not go through a pressing process.
3. Seasoning: This fresh cheese is mixed with garlic and Himalayan salt, giving it an initial punch of flavour. Some producers also experiment with other spices, but the classic version relies on garlic and salt as the key seasonings.
4. Shaping and Coating: The cheese is hand-rolled into small, truffle-sized balls and coated with cracked black pepper. This coating not only adds flavour but also helps preserve the cheese during ageing.
5. Ageing Process: Belper Knolle is aged in a cool, humid cellar for several weeks to several months, depending on the desired texture. As it matures, it hardens into a consistency similar to a grating cheese like Pecorino Romano or aged Gouda.

What does Belper Knolle taste like?

The flavour of Belper Knolle is bold, complex and unforgettable. It offers:

• Garlic intensity – The fresh garlic mixed into the curd gives it a strong, aromatic bite.
• Peppery heat – The cracked black pepper coating adds a spicy kick.
• Umami depth – The ageing process enhances the cheese’s natural savoury qualities, making it incredibly rich in umami.
• Nutty and earthy notes – Over time, Belper Knolle develops subtle nutty and mushroom-like aromas.

Its texture is firm and crumbly, perfect for grating over dishes.

How to eat Belper Knolle

1. Grated over pasta

One of the best ways to enjoy Belper Knolle is by grating it over fresh pasta, much like you would with Parmesan or Pecorino. The cheese melts slightly from the heat, releasing its garlicky, peppery aroma into the dish.

• Best Pairing: Freshly made pasta with butter or olive oil, and a sprinkle of herbs like basil or parsley.

2. Shaved over risotto

A few shavings of Belper Knolle can transform a simple risotto into a gourmet experience. The combination of creamy rice and the cheese’s spicy, umami notes is unforgettable.

• Best Pairing: Mushroom risotto, saffron risotto or truffle risotto.

3. Sprinkled on salads

If you want to add a punch of flavour to your salad, finely shaving Belper Knolle over fresh greens works wonders. It pairs particularly well with bitter greens like arugula or radicchio.

• Best Pairing: Arugula, walnuts, pear slices and a light balsamic vinaigrette.

4. Served on a cheese board

Belper Knolle can be a conversation starter on a cheese platter. Instead of slicing it, present it whole with a small grater so guests can shave their own servings.

• Best Pairing: Fresh bread, honey, figs and a glass of white wine.

5. Used in soups

Grated Belper Knolle can elevate soups, adding a layer of richness. It works beautifully in potato soup, French onion soup or creamy pumpkin soup.

Best drinks to pair with Belper Knolle

1. White wines

The intense umami of Belper Knolle pairs well with crisp, acidic white wines that balance its intensity.

• Chablis – A mineral-driven white wine with citrus notes.
• Sauvignon Blanc – A bright, herbaceous wine that complements the garlic.
• Riesling – A slightly off-dry Riesling can tame the cheese’s bold flavours.

2. Red wines

For a more robust pairing, choose light to medium-bodied red wines.

• Pinot Noir – Its fruity, earthy notes match the cheese’s nutty profile.
• Barbera – A high-acid Italian red that cuts through the cheese’s richness.

3. Spirits & cocktails

If you want a unique pairing experience, try Belper Knolle with aged spirits.

• Whisky – A smooth, slightly smoky whisky enhances the cheese’s umami.
• Gin – The herbal botanicals in gin work surprisingly well with the garlic and pepper.

4. Non-alcoholic pairings

• Sparkling water with lemon – A refreshing contrast to the cheese’s intensity.
• Cold-brew coffee – Its deep, roasted notes complement the cheese’s savoury profile.

Where to buy Belper Knolle

Belper Knolle is not as widely available as Swiss classics like Gruyère or Emmental, but you can find it in:

• Specialty cheese shops – Some high-end cheese shops carry Belper Knolle.
• Gourmet food stores – Look for it in stores that specialise in artisanal European cheeses.
• Online retailers – Websites like C Hesse Cheese, iGourmet, or Swiss-specific cheese sites may stock it.

Storing and preserving

Short-term storage

• Keep it in wax paper or parchment paper inside a breathable container in the fridge.
• Avoid plastic wrap, as it can trap moisture and alter the flavour.

Long-term storage

• Vacuum-sealing can extend its shelf life for months.
• If you have multiple pieces, store them in a cheese cave or a dedicated cheese drawer in your fridge.

Featured Recipe: Creamy Belper Knolle Pasta

This creamy Belper Knolle pasta is easy to make, yet rich and indulgent. The cheese’s garlicky, peppery notes elevate this dish, making it perfect for a gourmet home-cooked meal.

Ingredients (Serves 2-3)

• 250g pasta (tagliatelle, fettuccine, or spaghetti)
• 2 tbsp unsalted butter
• 2 cloves garlic, finely minced
• 200ml heavy cream
• 50g Belper Knolle, finely grated (plus extra for garnish)
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp olive oil
• ½ tsp lemon zest (optional, for brightness)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Make the sauce: In a large pan, melt butter and olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Add the cream: Pour in the heavy cream and stir well. Let it simmer gently for 2 minutes, allowing the flavours to combine.
4. Melt the cheese: Lower the heat and stir in the grated Belper Knolle. Keep stirring until the cheese is melted into the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
5. Combine the pasta: Add the cooked pasta to the sauce, tossing it gently to coat evenly. Let it cook for another minute, allowing the pasta to absorb the flavours.
6. Season and serve: Season with salt and freshly ground black pepper to taste. Add lemon zest for a hint of freshness. Sprinkle with chopped parsley for colour and extra aroma.
7. Garnish with extra cheese: Grate more Belper Knolle over the top before serving for an extra punch of umami and spice.

Serving suggestions

• Pair with a crisp white wine like Sauvignon Blanc.
• Serve with a side of arugula salad dressed with lemon and olive oil.
• Enjoy with warm crusty bread to soak up the creamy sauce.

Final thoughts

Belper Knolle is a hidden treasure in the world of cheese. Its bold flavours, unique texture, and versatility make it a must-try for cheese enthusiasts. Whether you grate it over pasta, shave it onto a salad, or enjoy it on a cheese board, this Swiss gem is sure to impress.

If you haven’t tried Belper Knolle yet, now is the time to seek it out and experience its incredible depth of flavour.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

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