It’s a rock! It’s a truffle! It’s… one of the most unique cheeses we’ve ever seen! Belper Knolle literally translates to “the tuber from Belp,” a nod to its iconic earthy appearance. (“Belp” is the Swiss town in which the cheese is made.) Aged 13 to 15 weeks, the small cow’s milk sphere from Jumi is firm and flaky, perfect for shaving over pasta, salad, steamed potatoes, or steak. Once it lands on your tongue, herbal, garlicky notes run rampant.

Raw milk is delivered directly to the dairy without being heated or cooled—instead, it’s made into cheese right away. Infused with garlic and rolled in ground black pepper, this cheese makes a statement on the eyes and the palate. 

Want to try Belper Knolle? Email findcheese@culturecheesemag.com to find out how.

Photographed by Evi Abeler, Styled by Nicole Twohy

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.