Jumi Belper Knolle
$23.00 / 3 oz Puckprice is $23.00 by 3 oz Puck
- Raw
- Animal Rennet
- Age: 15 weeks
- Cow Milk
- by Jumi
- Switzerland
- ApproachableAdventurous
- SoftHard
Looks like a truffle, tastes like cacio e pepe... Belper Knolle is one unique cheese. In Switzerland, Jumi creates balls of tangy raw cow’s milk cheese infused with Himalayan salt and garlic. After a roll in black pepper and a few months of aging, it’s firm and grateable, ready to be showered over any dish that could use a savory, cheesy lift. It’s one ingredient with a world of flavor. Go classic and grate it over Murray’s Mac or get creative and use it as a finishing touch on a McClure’s Bloody Mary.
“I love to give Belper Knolle as a gift! Watching people go from confusion to discovering that cheesy, peppery bliss is such a delight. When I have it in my fridge, I find myself reaching for it over and over—from my morning avocado toast to a Caesar salad.”
Raw Cow Milk, Garlic, Pepper, Salt, Animal Rennet, Cultures
- Made in Switzerland, Belper Knolle gets its name from German: “knolle” meaning tuber (a reference to its shape) and “Belper” meaning it comes from Belp, a town near Bern.
- Belper Knolle starts with fresh cheese that’s aged until firm—a practice common in some parts of Europe that’s rarer in the United States.
- The cheese is infused with garlic and Himalayan salt and coated in pepper, resulting in a final product that’s tangy, savory, salty, and peppery. A total flavor bomb.
- Think of this cheese more as an ingredient than something to enjoy on its own—swap it for parmesan or pecorino in your next pasta.
- Each piece comes in an individual bag, making it ultra-giftable for the enthusiastic home cook in your life.
- Building on five generations of cheesemaking in Switzerland, Juerg and Mike founded Jumi to produce and select high-quality, innovative Swiss cheeses.
- Their focus is on crafting unique varieties of Swiss cheese, beyond the well-known AOP cheeses like Gruyère or Appenzeller.
- Their milk comes from small dairies in the Emmental valley, where cows graze on the pasture, and the farmers deliver their milk to the cheesemakers twice a day.
- They make cheese seven days a week, so that they’re always working with fresh milk that’s never cooled.
- This fresh milk is combined with their own cultures, and the cheeses are carefully matured in their cheese cellars.
Family Owned
