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How To Make Belper Knolle Cheese

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Breanne, Jenessa and Sarah take you step by step through the process of making one of our favourite kinds of cheese... Belper Knolle! A Swiss cheese made in the city of Belp.
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Biegel Family
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Email: thebiegelfamily@gmail.com
Bob and Linette Biegel, Breanne, Brooklyn, Amberlin, Linnae, Julia, Jenessa, Charles, Sarah and Simon

Опубликовано:

30 авг 2019

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Комментарии : 66

@carmelosigona5561 9 месяцев назад

Just beautiful! Great descriptions and lovely family

@charlesdennis2522 6 месяцев назад

I'm a big fan of the channel! I would love if you could possibly get a recipe for a pepper jack cheese I could learn from you! You guys and young ladies have a true talent for cheese making and love for your beautiful animals on your farm! Thank you and God bless! 😊😊😊😊

@heidisnow Год назад

I rewatch this video every time I make Belper Knolle. This is the first time, though, that I really clued in on using the whey to make a new batch. I am going to try that this time! PS Gavin Webber toasts his pepper corns first. I totally recommend trying that! Gives the cheese a whole new flavor.

@fourseasonsnorth Год назад

Ooo, that sounds cool! Thanks for sharing!

@servihomestead4324 5 лет назад

This is so cool! All from your own goats and garden (and labor). That's a lot of cheese.

@fourseasonsnorth 5 лет назад

Thanks! Yes, we eat lots of cheese so we need to make lots! One of our favourite things is to nibble on it before bed by our warm stove :)

@Olla8 3 года назад

Магический процесс! Не понимаю Вашего языка, но приятно смотреть на то, что Вы делаете👍🏼🧡👍🏼😊

@fourseasonsnorth 3 года назад

Thanks so much for watching even though you don't understand our language!

@jasonmccool4342 3 года назад

Your videos put a smile on my face. Thank you!🙂

@fourseasonsnorth 3 года назад

How wonderful to hear! You're most welcome, Jason :)

@emily-sharingChrist 5 лет назад

That looks so good!!!

@fourseasonsnorth 5 лет назад

It is so good!

@Diana-fe7ts 3 года назад

Your family is very nice! My little son likes your all videos! God Bless!

@fourseasonsnorth 3 года назад

How wonderful to hear, Diana!

@hoofhenfarm1151 4 года назад

I've just discovered your channel. Breanne, you are a wonderful teacher! I just finished watching your goat milk soap video, which is what I came on RU-vid looking for. I've never heard of this cheese but I look forward to trying it.

@fourseasonsnorth 4 года назад

That's great! Thank you very much for the compliment. All the best with your cheesemaking and soap making :)

@johnsonfamilynaturals 5 лет назад

I love homemade cheese! I have never heard of this cheese before looks good👍🏻

@fourseasonsnorth 5 лет назад

It's one of our favourites. Can go on anything savoury!

@paraxuas 2 года назад

Thank you so much!!!!

@buletpoint 5 лет назад

Well done and very informative, thank you

@fourseasonsnorth 5 лет назад

You're welcome, glad you enjoyed it!

@tsdeakin 5 лет назад

Thank you for sharing!

@fourseasonsnorth 5 лет назад

You're most welcome. We're blessed to be able to do so :)

@seanalix9737 5 лет назад

Yummy! We are excited to try this! Love how you showed the entire process, even harvesting the ingredients. Are measurements not too particular? I Noticed Breanne said 3 or 4 gallons, so it seems ingredients may not need to be exact? Sure hope you share your cheese party again-God bless you all!

@fourseasonsnorth 5 лет назад

Great! Just wait till you taste it - wink wink ;-) Regarding measurements, yes, we're relaxed. Generally we use about 30% less culture because the milk is raw. It's best to use less culture because too much can make the cheese gassy. Of course, everything must be clean and there can't be competing yeasts nearby like kombucha or kefir. We're looking forward to our cheese party too! Hopefully we can make a video of it :) Bless you all

@EccentricNature 5 лет назад

Whaty what what?! Giant cheese balls? Duuuuuuuuude...its just...sniff...so beautiful!

@fourseasonsnorth 5 лет назад

Haha! Thanks - just wait till you try it!

@user-fg1rc2oq2g Год назад

Молодцы ! Приятно смотреть на вас и вашу работу. Браво!

@fourseasonsnorth Год назад

Thank you so much!! Or..... русский 'Спасибо большое!! (thanks to google translate lol ;))

@user-vh6hh4km2b 2 года назад

Вкусности. Обожаю.😋

@DaleCalderCampobello 5 лет назад

Great video. Never heard of this cheese before but it sure looks good all of your cheeses look good. Soon be breeding season again for those lady goats.

@fourseasonsnorth 5 лет назад

Thanks Dale :) Yes, we'll be getting our nanny's bred here pretty soon They're dropping their milk production because it's getting near the end of the season.

@MrVinnyboombottz 4 года назад

Awesome video and beautiful family working together. I am definitely going to try and attempt this cheese. I am wondering if this would have good results with cow's milk as well. I have access to cream-line as well as raw milk. I can get goat't milk but it is very expensive, I will buy it if the results are a big difference and worth it. Thank you for sharing.

@fourseasonsnorth 4 года назад

Yes it would work great with cows milk but we'd suggest not having it be skimmed--at least no less than 2%. Milk fat creates so much flavour in cheese!

@myjourneyinstitches Год назад

Hi, thanks so much for your great video. Do you think I could use cultured buttermilk in this recipe for my culture? I will be using raw cow's milk.

@fourseasonsnorth Год назад

Hi and thanks for your question! yes, I think you probably could use cultured buttermilk just as well, and no problem if it's raw milk (that's even better as far as we're concerned, as long as things are good and cleanly throughout the whole process of course). Happy cheesemaking!!

@jwrappuhn71 5 лет назад

Great vid Ladies, all to interesting, so it just tastes like a peppered cheese? Thank you.

@fourseasonsnorth 5 лет назад

Thanks! It tastes a bit like parmesan, only with a garlic flavour. We like to scrape off the pepper because it's quite spicy and use it in other dishes.

@chericovalt9540 Год назад

Which Rennet did you use? Where do you buy your supplies?

@fourseasonsnorth Год назад

We now use Walcoren rennet: www.walcoren.com/ We purchase our supplies from hoeggerfarmyard.com and Cheesemaking.com

@suzishealthyhome8678 2 года назад

what's a "scape"? the dandelions in the garlic looked great! do you use them?

@fourseasonsnorth 2 года назад

A scape is what grows on hardneck garlic. It taste just like garlic and makes the best pesto! And yes, we use the dandelion roots to make some Dandy Coffee: www.thebiegelfamily.com/product-page/dandy-coffee-all-natural-caffeine-free-dandelion-coffee-5-oz

@markwakelin9434 4 года назад

Just found your channel, and just trying this recipe, but with cows milk. Looks amazing. How hard should the matured cheese be?

@fourseasonsnorth 4 года назад

The cheese balls should not be mushy at all, and hard enough to grate before moving to the aging room/fridge. You can age it for a year or two in vacuum seal bags and a cool environment. In general, you'll get better results the drier the balls are before packaging. All the best!

@mwakelin 4 года назад

@@fourseasonsnorth Thanks for your kind reply. My curds are hanging at the moment. Here's hoping it's a success!

@fourseasonsnorth 4 года назад

@@mwakelin All the best!

@everythinghomestead9222 3 года назад

You mention dream cheese - do you keep it in the fridge? Or on a shelf in the pantry? If it has garlic in the cheese, is there an issue with botulism, or is the oil covering it and the acidity of the cheese itself, plus the 'good bacteria' in the cheese enough to keep the botulism away?

@fourseasonsnorth 3 года назад

Yes we sometimes do keep our Dream Cheese in the fridge, but it also keeps well in the cool shop where aging happens quicker. We keep it in an old fridge on a shelf, but a pantry would work just fine too. We haven't had any issues with botulism. The combination of quality oil, garlic, and a well-cultured cheese make for a very healthy finished product!

@l2iowacowgirl893 Год назад

What are your favorite ways to use belper knolle?

@fourseasonsnorth Год назад

On eggs, veggies and salads, in salad dressings and in soups and casseroles. SO good!

@l2iowacowgirl893 Год назад

@@fourseasonsnorth Im on my second batch waiting for it to dry! A fan sure makes a huge difference

@ckblissed7701 3 года назад

I have followed two of your recipes so far and they are so great! Thank you for your wonderful directions. I cultured the third batch with my second batch's whey and it worked out beautifully. Also made the traditional cheddar with and without culture. Not sure how they turned out yet but I am excited for a taste test in a couple of months. I really enjoy your instructions over Jim Wallace's as I find them more relaxed, detailed, and easier to follow for a beginner like me. Is your cheese cave plugged in or is it just kept cool by the rooms temperature. Also how do you keep the humidity?

@fourseasonsnorth 3 года назад

Thanks for the comment! That's very encouraging to hear how helpful these videos are :) Regarding the cheese cave, it's not plugged in. It stays 10-15C and it keeps its own humidity.

@familyfromukraine6780 4 года назад

Нічого не понімаю але цікаво, як сир зробити

@fourseasonsnorth 4 года назад

Haha! Oh dear. Not too sure how we can help with that... Sometimes you can turn on subtitles on a video and maybe there's a translator somewhere...! Hope you can find some information you can follow more clearly!

@christykidd7317 3 года назад

Do yall sell your products you make?

@fourseasonsnorth 3 года назад

We sell lots of products on our website and take custom orders: www.thebiegelfamily.com/shop We don't sell our cheese.

@carmenszk 3 года назад

Is it possible to make this cheese with raw cows milk? I dont find very easily goat milk here.

@fourseasonsnorth 3 года назад

Yes, most definitely!

@carmenszk 3 года назад

@@fourseasonsnorth Thank you so much for this video, I am going to try your recipe, I never had this type of cheese, looks delicious! :)

@fourseasonsnorth 3 года назад

That's great Carmen! You're most welcome and wish you all the best as you make it -- it's such a fun and tasty cheese :)

@silvag.r.4955 Год назад

How To Make Belper Knolle Cheese

@mountainsidefarm8357 2 года назад

I notice you milk your goats in the field, do you ever have an issue with your raw milk not setting right in your cheese? I have lost 4 wheels lately to blow out. All my goats are clean and mastitis free. I prefer to use raw milk and not pasteurize. Thanks for my help. Blessings.

@fourseasonsnorth 2 года назад

We've found our cheese tends to blow up when we have kombucha, sourdough or kefir nearby. Also, refrigerating can damage some of the good bacteria in the milk. You can watch this video we have on what we do with our "bad" cheese: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0FJ0OXb6t2E.html

@mountainsidefarm8357 2 года назад

@@fourseasonsnorth thank you so much!! I only have two goats in milk so I do refrigerate my milk for two days until I have enough for cheese. I don’t make kombucha right now but I do have other ferments including sourdough. I appreciate your answer and have learned something useful!