Belper Knolle

Crafted from fresh Swiss cow’s milk, this artisanal cheese is seasoned with garlic, pepper, and Himalayan salt, and aged for no less than nine weeks. The milk is used immediately after milking—never warmed or cooled—preserving its pure, natural character; small rounds are shaped entirely by hand, then rested for about a week before being moved to a cool cellar to mature for a further six to ten weeks. Far finer, rounder, and more balanced than truffle-infused alternatives, it shines in every setting: toss it over pasta or risotto, melt it for raclette or fondue, shave it over carpaccio, salads, or soups, or serve alongside grilled meats—truly a cheese that works beautifully everywhere.