Following the recipe below I made this weekend my first batch of Belper Knolle too:
10 liter fresh raw milk (still on 32C when I started)
1/4 ts MM101
1/8 ts rennet in 4 Tbs water
3 ts pink Himalaya salt
5 ts mashed garlic
5 Tbs black pepper corns, roasted in a hot pan until they crack open.
Procedure as described in
the thread of scasnerkay.
For me the amount of pepper was not enough, so I used (from left to right) cummin, Cayenne pepper and ginger powder.
It's indeed fun to make these cheeses because it's so different from my regular cheeses