How to Make a Marbled Cheddar Cheese 

Yes! Totally, the Bob Ross of cheese making ;)

That’s absolutely... marbleous*

I really don't want you to stop making these videos before I get married and can actually be able to make these cheeses with my curd nerd (soon to be) wife! Really looking forward to getting to make some cheese

i know that nobody cares, but i was having a bit of a breakdown over algebra and this video (as well as talking to my friends) helped me calm down. these videos help me sleep and calm down after the living nightmare that is school during a pandemic. if you’re reading this, have a nice day or night, take a break if you get too stressed, and stay hydrated curd nerds :)

OK, so you finally corrupted me!!! All those hours of watching you make the most delicious cheeses has inspired me. I've bought myself a cheese making kit and created the toughest mozzarella cheese ever known to man last night. Chewy, but absolutely delicious. Can't wait to make my next cheese. Thanks for all your inspiration😀🧀 (I'm in Wales, UK)

Made my first cheddar using this video today. Recipe is perfect because my press is quite small (Dutch style) and can only handle a 5qt batch at a time. Vacuum sealed a 3 month wheel and have a 6 month batch working as we speak! Thank you, Gavin!

I'm not a cheese-maker but for me, every of your cheese making videos are really cool and informative!

Watching you make cheese is very therapeutic for me. You are truly amazing, thank ol chap

i always find myself on your channel in the wee hours of the night, usually 1 to 3 am. your voice is very soothing and your videos help me relax AND learn new skills. thank you for the fantastic content.

It looks MARBLous

Oh my wife will love me forever (even more I guess) if I make this one! Been waiting for you to make a vid on a marbled cheese and here it is!

Love marble cheddar cheese! Very common here in Canada :)

Looks great gavin, cheese making isnt an easy craft and requires a bit of patience but the outcome is amazing!

You are an amazing man to have the patience for this work, as it had to be a labor of love. I've seen commercial videos and thought that was breathtaking because of the hugh vats, and the men who make cheese...But never in my wildest dreams could have I have ever thought of doing what you've done for educating the public with your presentation. Personally, I would not have the capacity for the waiting process for all the steps to achieve what needs to be done, especially the ripening process. I love Cheese, and can't imagine life without it. Kudos to you. Thank you for your work. 100 thumbs up for you.

My man should be a voice actor no lie

Have just found your channel and have been binge watching your uploads the last couple of days... and I LOVE it ! A) Your narration is awesome.. so relaxing and it reminds me of a snooker commentary 🤣 B) Ya gotta admire the know how, the science and techniques and C) Cheese is life ! In my humble opinion. Oh... and as for “thrashing the curd” 😝🤣🤣🤣🤣 Lol Thank you for another fab upload 👌👍

1. Pour in milk 2. Heat to 90F 3. Once hot, add mesophillic culuture 4. Rest for a 2-3mins 5. Cover, allow to ripen for 45mins 6. Add Calcium Chloride, stir well. 7. Add Rennet, stir entire time, ~ 1min. 8. Stop move from moving 9. Allow to set 40-50mins (clean break) 10. Cut curd into 1/2" cubes. 11. Stir curds very gently (bottom to top motion) 12. Allow to heal for 10mins 13. Give it a "good stir" (4:57 in video), still at 90F. 14. Increase to 100F SLOWLY over 40 minutes stirring constantly. 15. Stir for 30 additional minutes at 100F. 16. Allow curds to settle for 30mins. 17. Drain whey over cheesecloth straight into mold. (Basket into colinder and cloth over basket) 18. Gently level curds in mold. 19. Let it drain for 3-4mins. 20. Press for 1hr @ 30lbs. 21. Flip cheese, 6hr @ 30lbs. 22. Flip cheese, 6hr @ 30lbs. 23. Brine cheese for 6hrs. 24. Flip cheese, brine, additional 6hrs. 25. Air dry 2-4 days, turning twice daily. Wipe any mold with brine soaked towel. 26. Wax or vacuum pack. 27. Mature 50-54F for 2 to 3 months, turning once weekly.

I asked a question about milk, but then found your post on "Best Cow's Milk To Use..." so I got my answer, thanks. Your marbled cheese looks great, that's rough on the arms it seems lol! I watched your reveal video, kudos! :)

It was neat seeing you break out the old ceramic cheese making pot! And I actually loved the choice of music for the background element. If you liked the music yourself, then it's fine as is! :)

These unique Gav creations are as exciting to me as my novelty mead brews. I have a vanilla mead made of snow melt, and a banana nut bread mead!

Just made it. Came out perfect. Thanks so much, Gavin.

this video got me very excited! If you catch my drift. In case it wasn't clear, i meant that I love your cheese-making process. Thank you, and i have some cleaning up to do now.

Hello Gavin Webber. I just want to say I really enjoy your videos. I've been a fan of your materials for a while. I got a cheese making kit for Christmas thin year 2021 and i want to say you've inspired me to be a curd nerd. Thank you. So I've made cottage cheese and mozzarella.

Doubled the recipe and it made a very nicely sized wheel. Too bad I can't post a picture here. Thanks for video Gavin!! You are The curd nerd!!!!

That looks "absolutely marbleous"

My Absolute Favorite RU-vid Videos By far are the Cheese Making With Gavin /vLittle Green Cheese. Has anyone ever told you that your voice is so soothing? You make Cheese making look so easy. I haven't taken the plunge yet and invested in a Cheese making kit. However, I think I'm ready to start with Fresh Cheeses. Why continue to buy them from the Market when I can make them myself...... Then I'll be ready for something more challenging. My favorite Cheese are Jarlsberg, Havarti and Muenster... In that order. I'm not a big mold cheese fan but you make Camemberts look Delicious!

As always Gavin, fantastic video. I have learned many little tricks for making cheese from your wonderful videos.

Such a beautiful looking cheese! Binge-watching your videos now and I'm sooooo hungry

That cheese looks MARBELOUS

who disliked a cheese making video? like how do you find it that bad. Good job with the vids though Gavin, keep it up!

Thank you for the video Gavin! You've inspired me to make cheese of my own - best of luck going forward and good health! Clean Breaks to all your curds!

Another great video. Keep up the good work

Another brilliant Video from the Cheese God... You are the best Mann to make Cheese 🖒🖒🖒

MARBOLD CHEDDAH

stirring level: EPIC

It looks gorgeous

While I can't comment on the availability of marble cheese elsewhere, I've seen it in Canada about all my life.

This cheese looks fantastic! I am definitely going to make this one. I have just removed a sage Derbyshire from my cheese press, thanks for your fantastic videos and recipes Gavin, they always work well for me. All the best, Neil 😉.

So the world isnt flat its cylindrical? x_x I like the realistic map you made out of cow products!

you should make a marbled cheddar orb, either three wheels carved or a sphere mold. then its a planet for Curd Nerds : )

WOW, very beautiful!!

Can’t beat a good cheddar and this ones particularly nice to look at too.

Ive been waiting for something like this. Yes please.

Could you do a video making Mac and Cheese with a combination of your cheeses?

the world isnt flat or round its a cheese wheel

What a great looking cheese. Cheers!

Atlas Cheddar would be a cool name. Great job as always Gavin, inspiring as well. Really makes me want to try my own hand at this! EDIT: You mentioned using a hot water bath as a means for keeping the curds and whey up to temp rather than your double boiler style method during the video, I think a sous vide device in a large enough container (or maybe even 2 so you can have one at each end) to hold both of these pots in water would be perfect for something like that! I really enjoyed the video, thanks again!

One of my top 3 favorite types of cheese

This is my weekend project. Looks like great fun! The Sous Vide bath will allow me to match and manage the temperature very easily, and I can get both pots of milk into one bath. Should be a fun project!

This man out here making cheese to Persona music

honestly any cheese you make that includes annatto is making me feel a little silly getting marbled or any orange cheese...ive been bamboozled by the market!

Gavin, your videos are so inspiring. I’m just about ready gathering my supplies and so excited to get started to make Butterkase and Colby. Silly question about the type of water. I have well water that has iron and other minerals. Would this be OK to use as long as I boil it? No chlorine or other additives

Loved this video, thanks Gav.

Is marble cheddar not popular there? In Canada, is found in all grocery stores.

Big fan of your videos and channel. I do have an experiement that you might find interesting about aging the cheese. There is a company that makes breathable vaccum bags called umai bags, these bags are usually used for dry aging meats and charcuterie, it would be interesting to know your opinion on using those bags, to vaccum and age instead of regular fully sealed bags as the moisture will stay within the cheese rather then escape. Umai bags from my research allow oxygen and moisture transfer between the protein substance and the overall air, which might make the cheese age better when taking into consideration that the surface moisture wont stay inside the bag or wax, which can result in spoilage i guess or even mold, and the cheese can breath, pretty much replicating cave aging but under vaccum so much safer conditions without external contamination. I really hope to get your opinion on the proposal and maybe an experiment?? Maybe the best way to tackle the experiement or your thoughts on the matter, if we take the cheese and air dry it for 2 or 3 days until dry to touch, sprits it with vinegar or brine solution to fully get rid of surface bacteria and vaccum it in umai bags, leave it for a month or so in cheese fridge and then waxxing it or vaccuming it, which gives it time to expell excess moisture and breath and age well for first month, and after that, with fully sealing it with wax for example, it would age further for as much as you want after that one month period well dried and aged. Your thoughts please? And sorry for long text. Was just randomly thinking of this and thought i d take your opinion on it. Cheers,

That is one of the most beautiful things I've ever seen.

Hi mate, Your videos are great Gav. What type of Mesophilic culture did you use?

that was perfect . Thankful

That cheese is gorgeous!

Gavin, I was wondering if it was going to be a problem to make this cheese with 3 gallons of milk when on the Mesophillic culture packet it clearly states that the pack of culture would treat up to two gallons. So technically you I should be using 1.5 packets of the culture. So far I have only found this in the little 5 pack containers. Any thoughts on this? Also I my cheese research it states that C101 is good to 104 degrees. I have a hard time with temperature and a batch of cheddar got up to 108 degrees. Would you think this caused a significant issue? Thanks in advance, John - Spring, TX

WOW. That looks great!

I agree with Kim it looks like a map! very neat

I've watched a dozen of these marvelous videos. I probably missed the explanation. I'm asking a more experienced viewer to explain why he uses homogenized milk instead of non-pasteurized? He has to add a liquid because he uses homogenized. As a kid, our family drank non-homogenized and it was delicious. Thanks.

Gavin, you almost have me convinced to make some cheese, even though I don't really like it. The art form behind it is what I fond most interesting and potentially rewarding. Anyway, my question is about the milks that are proper for cheese making, and what would provide the best results with the fresh cheese kit from your affiliated online store. I have a dairy close by that advertises "raw" milk for sale, as well as butter, caramel, and what-not. Would raw milk be acceptable for these recipes, or should I pasteurize it before making a cheese with it? Thanks in advance for the response! Love your content! It is so interesting.

I love your cheese videos!

Would it be possible to marble 2 different types of cheese together? That would be pretty interesting

This is how planet earth was made

Hello from Texas. In January of this year I gave this a try. It came out beautiful; a work of art! I really hated to cut into it to taste the results of my efforts. While the flavor was really good, the wheel was all crumbly and it does not melt worth a darn on nachos!!? Is there something I did wrong? It crumbles like you would expect to do with a feta. Is there maybe an additive (wax?) in grocery store variants to make it easy to cut and melt in the microwave? Actually this has been a common issue with my other cheddars as well. Help !!

I love your videos, I enjoy watching you make wonderful delicious food of the gods, CHEESE! Is it possible to post some videos about making cheeses with jalapeno peppers or with herbs and spices? I recently had one that was like a Fontana with grape skins, and one that was like Swiss but smoked and with fennel seeds. Yummy. Also, any substitute to real rennet. like a bacterial or a plant based product?

Here in the states it's called Double Cheddar. You can get it at Meijer stores... Idk about other brands that make it.

when you said pretty funky... had to replay that, could’ve sworn you went to say pretty fucking good 😂

Thank goodness this is cheese I thought it was a flat earth video

Love the music

I found this guy and have begun following him. I believe if following his instructions I would have some tasty good cheese as a result. I do half expect him to start talking about Opals though. O'dan

Thabk you for this, I love cheese 🧀

I shall try this soon as I'm thinking about Christmas gifts, but have you ever gone one step further, and mixed in a third colour? Sage cheese, for example?

Brilliant When I grow up I want to make some cheese.

can i suggest "continental cheddar"

Obviously, you have much more experience here, but would it be better to use a rectangular food storage container to do the cheddaring? It seems to me that it would be more efficient, and authentic. From watching How it’s Made(a primarily Canadian tv show) it’s a large, rectangular tray that’s used, after draining the whey.

Due to different ripening conditions, do you know if it would be possible to marble cheeses like Gruyere and cheddar? This question has occurred to me partway through watching. I know there are other marbled cheeses, but I would assume that those have similar enough ripening conditions, yes?

18:40 move it out of the whey? Hahah

Have you ever done cheddar jack marbled?

It would be cool if its possible to do this with other cheeses Maybe it is 🤔

Do you eat mostly all of the cheese you make?

this cheese channel is the most fucking dank shit on youtube. i'm so glad i found your channel lmao it is a fucking blast to watch.

It does look like some flat earthers concept of the world.

the bob ross of cheese

Out of interest what's the back ground music for most of these videos?

Have you thought about using a thin metal pot and a sous vide? should make maintaining the temp easy...

I would love to see you do strange experiences with cheese.. something stupid like flaming hot Cheetos cheese or something like that 😂

Are you sure it doesn't look like your classic dairy cow? Can you milk it?

4 AM youtube recommended got me like

Marble-lous!!!

Hi Cheese God I was watching flat earth vids when this appears A few G n T's in and wow cheese earth Love the channel love cheese

Quick question. Regarding the salt. Are you using fine or coarse? I'm all set to go but need this info. You are amazing

you keep saying 1/4 tspn but your using what looks like 1/4 cup measuring. which is it?

Are there other dyes you can use besides annatto, for different colors?

We need to get cheese curds for poutine.

I want to live on planet cheese...

It looks like all the continents of the world.