Belper Nolle (Swiss Truffles)

Ingredients 


1 gallon whole milk
1 packet of Chèvre culture
1 1/2 Tsp Pink Himalayan Salt (fine grind)
3 large cloves of garlic
1/4 cup Coarse Ground Black Pepper


Here is a small cheese with a very large flavor from our friends in Belp Switzerland.  When I first looked at them they didn't seem to make sense but after watching the video of a Chef using a truffle shaver to shave them onto a dish they made perfect sense.  Small cheese with immense flavor. Turns out you can make these in your kitchen  without any of the usual molds or presses associated with hard cheeses.  I used the Chèvre  culture from New England Cheese Making.  You can buy the fine Pink Himalayan salt almost anywhere as well as fresh garlic and coarse pepper or peppercorns you can crush.

Our first step is to place a gallon of milk into a stainless steel pot on the stove.  If you are using store bought pasteurized milk you will have to add 1/4 teaspoon of 32% Calcium Chloride solution.  You can buy this at any of the cheese making sites.  Slowly heat the milk to 86° F.  Add in 1 packet of the culture and stir top to bottom for 2 minutes.  Now remove the pot from the heat and cover.  Allow it to sit overnight, at least 14 hours, undisturbed.

In the morning you will find that you milk has formed a large cylindrical hunk of curd in the pot surrounded by whey.  You will want to drain off the when and turn the pot over into a butter muslin lined colander.

Allow the curd to drain for 6 hours gathering the four corners of the muslin and gathering the cloth up so it can drain.

While you are waiting for this to drain place your garlic and salt into a mortar and pestle and grind to a paste.

Once drained place the curd and the garlic/salt paste into a mixing bowl and mix thoroughly.

Once mixed pipe the mixture onto a sheet of parchment paper, wax paper will do fine, into six equal piles.  Place these in the refrigerator to firm them up.

Place your ground pepper in a hot pan and roast briefly to release the oils.  Once the curd is firm roll into balls and then in the black pepper coating evenly. Move them to a room and place in front of a small fan set on medium.  Hint, the entire room will smell of glorious garlic so choose your room carefully.

After 24 hours drying in front of the fan move to an area or box at 54° F and allow to dry for 4 to 6 weeks.  If you see small spots of mold forming on the balls simply brush it off with a stiff tooth brush.  It is caused by the pepper and harmless. If necessary you can age them in the crisper drawer in your fridge. After the cheeses have aged simply shave with a truffle shaver, sharp knife, or a small grater over pasta, soufflés , or your other favorites.  The flavor is both intense and delicious.