Belper Knolle

Produced in Belp, hence the name, Belper Knolle is a unique Swiss hard cheese that's shaped into a small ball. The word Knolle translates to tuber, referring to its shape and style – it's mostly used as a grating cheese.

The cheese is made from raw cow's milk, and it was created in 1993 by Herr Glauser. It's infused with garlic and Himalayan salt, then rolled in ground Oberland black pepper. Belper Knolle is typically aged in caves for about 10 to 15 weeks, the latter one becoming firm, flaky, crumbly, and extremely hard in texture, which is the reason why it's almost impossible to slice it, so use it shaved or grated instead.

The younger version is aged for about 9-10 weeks, so it can be consumed on its own or added to dishes. The extra-mature version can be grated over baked potatoes, pasta dishes, casseroles, and eggs, among others. The flavors of Belper Knolle are intense, zesty, warm, herbal, garlicky, and quite spicy.