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Old 27.02.2011, 19:35
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Belper Knolle - Boule de Belp

At last I had the privilege of experiencing it in real! It's a great day in my kitchen's life: I have a Belper Knolle. Very hard cheese, Bernese origine, looking like a big truffel, and smelling garlic. A dream come true.

One uses it like parmeggiano/Parmesan. It tastes however not the same. It is great on top of carbonara, red meat carpaccio, in salads, and to pepps up ruccola based side dish or gnocchi. Donīt look at the price, even if it was twice as expensive it would be worth it.

Warning: you have to like garlic, otherwise, just forget it.
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Old 27.02.2011, 19:55
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Actually you can purchase this cheese at different aging stages. I prefer the young/soft/mild version. But it is delicious at any stage.
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Old 27.02.2011, 19:59
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Re: Belper Knolle - Boule de Belp

Mmmmm... so we're all going round Faltrad's for dinner, is that the plan?

We had one of those a few weeks ago - one of the younger, crumbly ones though. Ours came from the Swiss cheese stall in the Viadukt. Where did you get yours?
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Old 27.02.2011, 20:06
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Re: Belper Knolle - Boule de Belp

Being the snob I am... I got it from Belp. I have a messenger who brought it to me. My guess is that one can find it in Coop if one asks nicely or at least at Globus. I'll try when I am done with this one. I put quite little at a time, it's a very hard old one.

I'll try putting some between ham and chicoree in my Endives au jambon. Just an intuition.
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Old 27.02.2011, 20:39
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They are quite easy to find in Bern. Since I actually live in Belp, I usually buy mine from a cheese shop in town. I'm not sure I've seen them in Coop, but Globus carries them.
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Old 04.03.2011, 16:55
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Re: Belper Knolle - Boule de Belp

If you like that kinda stuff, ask the cheese shop in Jelmoli (ZH) if they can get Zincarlin cheese from the Val di Muggio.
It has more of a creamy consistency, it's spicy and not garlicky.
It's great spread over toasted bread, or mixed in with a good risotto or pasta al pomodoro :-)

Ciao

Paul
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Old 04.03.2011, 18:15
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Re: Belper Knolle - Boule de Belp

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Zincarlin cheese from the Val di Muggio.
It has more of a creamy consistency, it's spicy and not garlicky.
Good advice for other people, but I like Belper Knolle because it is dry and garlicky, so creamy-spicy won't do it for me.
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Old 10.03.2011, 11:19
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Re: Belper Knolle - Boule de Belp

http://www.belperknolle.ch/karte/

Here is a website and a map with the different places in Switzerland where the cheese is available. It is not available at the Coop.
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