The Pepper Puck is a Swiss cheese developed in the city of Belp, Switzerland. This hard cheese made for grating & is made from cow’s milk. The Pepper Puck is a lactic fermented cheese, meaning very little rennet is added and coagulation is mostly from acid development. Once formed, the curd is drained, seasoned with salt and garlic, and rolled in crushed black pepper. These additions to the curd create a finished cheese with fantastic flavor.
Dried for a long period in the cave and, when it is ready, Pepper Puck is served as small shavings, much as a truffle or Parmesan would be shaved to embellish culinary wonders.