How to make Morbier Style Cheese

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Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a washed curd, washed rind cheese that is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle.
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Опубликовано:

12 сен 2024

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Комментарии : 117

@drewder1789 4 года назад

This man is the Bob Ross of cheese making

@TravisHyattMusic 3 года назад

Oh my gosh. YOU'RE RIGHT!

@meganpopple9100 Год назад

I am inclined to agree.

@teal8365 4 года назад

Not only am I in awe of the production quality, I've gained a new appreciation for cheese making.

@GavinWebber 4 года назад

Thanks Alex!

@badjokecoke 2 года назад

I swear, Gavin, your channel is way better than any ASMR channel out there 👌

@captainvegas4823 4 года назад

If there was a button that said "Click Here To Buy A Sample of This Batch", I would go broke on Gav's videos.

@TC-zi2yp 4 года назад

As someone that is kind of grossed out by the process of making cheese, especially with the mould, I would like an option to buy a sample of the cheese.

@dc-k4868 2 года назад

This has been a great cheese to make. My kit will only heat 5 or 6 litres at a time so I've made my Morbier the traditional way in two parts! I am now ripening my first 1.4kg cheese! It's looking good so far. Thanks as ever Gavin.

@Mark-ci6ln 4 года назад

I came here for angry Italians but instead I found by far one of the best RU-vid channels ever

@timlelapin 3 года назад

The cheese from my region, my favorite after the comté ! I don't know about the rind part but I was told that the ash was also to prevent flies to land of the cheese and contaminate it. Thanks for the video, sir !

@louises.p6833 4 года назад

The return of the king!!! I have two questions to ask. What are the easiest and hardest cheeses you've made? Also, have you ever just gone wild and made a weird cheese like one with chilli in it?

@nonstop_klips322 4 года назад

I wont lie the way he makes it looks so delicious I would end up eating away at it before the task of making it is even complete. Like he is an artist

@Sidarathon 4 года назад

Looks delicious, can't wait for the taste test!

@GavinWebber 4 года назад

Coming soon!

@xanderodle2721 4 года назад

Wait. How is your comment made a day before this video came out?

@KirbzYyY 4 года назад

@@xanderodle2721 Probably a patreon perk, they get to watch it before it goes public

@Giblet12 4 года назад

KirbYyY I think it’s a RU-vid member perk, since he has a lil cheese icon next to his name :)

@FivedotFiveSix 4 года назад

You do a really good job making the videos. Every time I have a question you answer it within 5 seconds. Very relaxing. Thank you.

@GavinWebber 4 года назад

You are very welcome

@BPWMarts 4 года назад

I thought the comments were suppose to be filled with pissed off Italians

@Promageddon 4 года назад

Instagram lies 😭

@jmgypsum 4 года назад

I came here for that too, what the heck

@renspaghetti2040 4 года назад

damn i came from instagram too, disappointed but not surprised

@Trassshpile224 4 года назад

From ifunny

@TheTrekkie12 4 года назад

I think that's only the Parmesan cheese one...

@tofty21 2 года назад

My ash has just arrived and so I’ll be making this next. It’s one of my favourite cheeses especially when made with raw milk. The story about its origins were nearly correct. The original cheese was made with morning milk then afternoon milk. A lovely story and a wonderful cheese.

@MrMama-yj3fg 4 года назад

Learning how to make cheese is fun and relaxing for some reason

@317peppermint 3 года назад

I have worked in cheese making, affinage and sales for three years and I am really impressed with the way you make cheese at home. I’ve never really made anything at home but now that I don’t work in the cheese industry I’m going to!

@cinnamon5709 2 года назад

HOLYSHIT MORBIER MORBUS MORBINS

@HBrooks 4 года назад

really nice to see the aging process as it progresses. thanks for educating us curd nerds!

@viscerank 4 года назад

you have such a relaxing voice and your videos are always so interesting, thank you gav and i hope you and your wife are doing okay x

@nottsoserious 2 года назад

It's morbin time!!

@zashtozaboga 4 года назад

the existence of morbier cheese implies the existence of a superior, morbiest cheese

@MissySimpleM 4 года назад

Gosh this is so calming to watch.

@MiKa-bz2xg 4 года назад

Amazing cheese 🧀 Mr Gavin, Thank you so much for the share !! Take care & have a nice day 😊

@cupsoup6401 4 года назад

you are amazing! i appreciate this content a lot. with all of what's happening now, this makes me forget about all the bad stuff and makes me smile. thank you!

@Magius61 4 года назад

Interesting. I am fond of Morbier. Very unique. I hope you and Kim are keeping well in this strange times. Nice to see a new video.

@katanaman4 2 года назад

It's Morbin Time

@salo7227 4 года назад

My all time favourite cheese. Can't wait till you cut into it.

@jhayneartoflife6830 4 года назад

Beautiful job!👍 I like the ash idea

@yamete_kudasai6969 2 года назад

Its morbin' time

@Lleanlleawrg 4 года назад

My favorite cheese. :>

@ELiTeFriendly 4 года назад

Nice man can’t wait to see how it turns out. Do a marbled Colby jack next, orange and white. Super popular in America! Good thumbnail too

@SMey54 3 года назад

From my cheese manager days at a high end grocery chain, I learned that the morning milk was used, followed by the ash followed by the evening milk. The claim was that the two milkings had different flavors.

@sufferinsilence5817 4 года назад

Been looking out for this one! :D Nice work as always!

@Masterfighterx 3 года назад

Weird I only first saw this video now! I requested you to make this cheese couple of years back :-D For what I know, they don't do the 2 different days anymore, and the ash layer has been replaced by food dye, bit sad to be honest.

@Wutanimations 4 года назад

It looks great! Good job,mate! 😋😄

@GavinWebber 4 года назад

Thank you! Cheers!

@Yatzo 4 года назад

I pronunce You Cheese and Cheesemaker. You can now kiss the brine 🙈

@robbicooper9418 4 года назад

Thank you for being patient enough to make cheese. Me? Not so much. 😂

@Kitten202021 4 года назад

You deserve way more subscribers, Sir.

@LK-pu2bw 4 года назад

Glad to have found this!

@SuperPhelix 4 года назад

Ah dammit! I've watched so many old videos that I'm used to being able to just watch the taste test right away! I feel cheated right now!

@meikajorgensen8411 3 года назад

me watching this video is another good example of "I just follow the dopamine"

@keeperofthegood 4 года назад

...is a French cheese and its a funny one... sums up French cheeses LMAO in all good humor of course, it is an enjoyed cheese here, and that history is quite interesting as histories go.

@dano4004 4 года назад

Hello from Boston Massachusetts Gavin.. My parents are both Portuguese and my mother always gets Portuguese cheese from the market and its so good so my question is do you have any videos making Portuguese cheese or if not i would love to see one... thx ..Dan

@jasonbillingsley69 2 года назад

Hi Gavin, You are a great teacher and I have made a few cheeses now, cheddar and little bears. I was wondering who makes the red plastic ware you use for your brine bucket and in this one the morbier maturation box. Thanks in advance.. J

@GavinWebber 2 года назад

It's a company here in Australia called Decor. I do sell the ripening box with mat, but currently out of stock

@Hokuto_Tongi 4 года назад

Interesting. Now I’m looking up information about Morbier cheese.

@garrymcgaw4745 4 года назад

You Sir are the modern day Will Studd of cheese, I love these vids, by the way what gauze size cheese cloth do you use?.Thank you ..Stay healthy. from Adelaide SA.

@davidafonso5948 3 года назад

Hello Gavin, do you watch temperature to stay around 30 C° during 90 minutes for the cultures or/and for the 45 minutes after .(rennet)..? Or it can coool down ?

@ciliann 4 года назад

As always a wonderful video would love to try this one myself. Hopefully, Kim gets well soon. I was wondering if you know the difference in the final yield (average/percent) between using pasteurized milk and raw milk. Thank you & all the best.

@nataliahernandez4278 4 года назад

Looks good👍🏼

@pickles9878 4 года назад

So glad I woke up this morning or I woulda missed this

@MatziXD 4 года назад

Amazing, thanks for the great video as always Biggie Cheese!

@gabsmoscow 2 года назад

Another amazing video. In the video, when adding the molds to the brine, you state pinch (1/64) but it seems like you're adding a drop (1/16). I would go by what I see which is 1/16, right? Also, can you please specify the diameter of the mold you're using?

@GavinWebber 2 года назад

165mm mould. www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/ 1/16 of a teaspoon is correct. Just make sure you brine it long enough as I stated in the taste test video.

@Leelz247 4 года назад

Isn’t morbier also half sheep’s milk, half goat’s milk?

@johnlord8337 4 года назад

Question - while showing the small amount of bacteria added ... would there be greater and faster production of the bacteria, and cheese properties with a larger insertion of the bacteria added, saving all the time for the bacteria to reproduce and expand. Saving maturation time? And maybe the same or greater lactose crystals in the conversion times ?

@GavinWebber 4 года назад

Not sure John, I think the lactose and protein conversion may be too quick with more added. It would go too soft too quickly.

@johnlord8337 4 года назад

@@GavinWebberOne could make an entirely new world series of bries ! Raclette brie, parmesan brie, cheddar brie, blue brie, jarlsberg/edam/gouda/swiss brie. Even new cheesy yogurts - queso fresco yogurt, feta yogurt, camembert/brie super-brie cheesy yogurt ! Time to start creating new brie cheeses ... and cheesy yogurt recipes .... MMMMM ... buttermilk blue super-brie cheesy yogurt !!!!! Bread would hop off the plate to be spread with this cheese and yogurt !!! Probably make these in one-half or one-third of time for maturation in cheese fridge. Geotrichum and roqueforti cultures. BEWARE vegemite !!!! No Bacteria linens need apply !!!!

@tjj1171 4 года назад

Very strange cheese! I would love to try it some day

@brendanheffernan6876 4 года назад

I see your demijohn from the mead video made an appearance in the background.

@Kitten202021 4 года назад

I have a question... isn’t ash not good for you? Is this some different kind of ash? I’m confused, I’m sorry for my ignorance on this.

@donnamaria3059 3 года назад

The easiest way to explain is that all ash is not created equal. The quality & toxicity of ash depends entirely on what was burned to create the ash. Ash from coal, cigarettes, wood, & cardboard are not suitable for human consumption because of chemicals in the composition. However, the ash commonly used in cooking is either vegetable ash or hay ash. This is safe to eat in moderation.

@salihkara2211 4 года назад

That looks like charcoal rather than ash. Ash usually looks grayer, right?

@caradanellemcclintock8178 4 года назад

Would charcoal work if you dont have ash?

@PatriciaGauci 4 года назад

Question: Do you need to refresh or replenish the G. candidum/B. Linens in the saline solution as the affinage progresses, or is okay to use the same solution for the whole affinage? Thanks!

@GavinWebber 4 года назад

I've used the same solution for the entire affinage. Kept it in the fridge in between washings and left it out 30 minutes before washing so as to come up to room temperature.