Jim from NEC just posted a make for Belper Knolle, and I have to try this! Just a few days ago I made some fresh cheese out of the whole milk from my favorite Jersey, and ended up with way more than I know what to do with. I think it will be just right for this recipe, which adds pink salt, and fresh garlic to the finished cheese, then it is rolled in cracked black pepper, making balls a little larger than golf balls. Dried at low air temp (a problem for me in California), then into the cave - he specifies 75 to 80% humidity (another problem for me since I tend to go over 90%), and age for about 6 weeks.
We will see!!