Belper Knolle with spices other than pepper?

[soniaR]

Has anyone tried using ground spices other than the usual ground peppercorns when making Belper Knolle? I wonder if there's a reason that only pepper should be used. It would seem that any spice ground to a similar texture (medium) could work but I'm hoping someone has some experience or suggestions.

[GortKlaatu]

I have.
In fact, I've used all kinds of spice blends--from Asian, to Indian, to Moroccan. You name it.
Give it a whirl---you'll never know till you try it.

[Dr.Awkward]

I did my first (awkward ugly) batch with the typical semi-coarse black pepper. My second batch used a mis of black pepper and smoked white/green/red pepper. My latest batch was spiced with roasted garlic and a powder I made from previously-fermented hot peppers, onion, and garlic, and then rolled in a powder made from smoked dried onions, smoked dried bell pepper, and black peppercorns.

I did divide up some of the batch and roll it into little balls and packed them with oil. Some got coated with za'ater spice, some got italian spices folded in and then rolled in different italian spice (with garlic, onion, redd bell pepper, and fenugreek added) and some took the same fermented pepper/onion/garliic mix and smoked onion/bell pepper/peppercorn coating as the previous paragraph's knolle. I'm hoping that the peppers, garlic, and onions mellow and spread throughout the cheeses.

Not exactly what you were asking for, but there's some belper knolle made with coatings other than just black pepper!

On a side note, all of mine seem to be quite crumbly. Has anyone had any luck with a more parmesan-like shave-able texture?