Belper Knollet is a Swiss cheese with garlic in the form of small balls in a sprinkle of paprika. The consistency of the cheese varies depending on the period of its maturation, so during the first 2 weeks it is a semi-soft, curd cheese that can be spread on bread, and by two months of maturation, the cheese becomes hard as a stone. It is cut into shavings with a knife, or broken into small pieces, like parmesan. Ideal for leaf salads, good for sauces and mashed soup. Small balls of about 100 g. In a vacuum package from 1 pc.