How to Make a Marbled Cheddar Cheese

Marbled Cheddar is starting to increase in popularity, so I thought I would try one out for myself. Based on my Cheddar recipe, this one is a 10 litres batch split in half using two pots. Impress your friends and family and give this cheese a go!
Ingredients
• 10 litres (10 quarts) whole milk
• 1/8 teaspoon Mesophilic culture
• 1/2 teaspoon Calcium Chloride diluted in 1/4 cup cool non-chlorinated water
• 1/2 teaspoon Liquid Rennet (IMCU 200) diluted in 1/4 cup cool non-chlorinated water
• 12 drops of Annatto diluted in 1/4 cup cool non-chlorinated water
• 2 Tablespoons of non-iodised Salt
Please help contribute to translations and subtitles for this video: www.youtube.com...
I recommend our Hard cheese kit with which to make Cheddar Cheese at www.littlegree...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next video by pledging your support at Patreon; / greeningofgavin
For the written recipe, visit www.littlegree...
My cheese making Audio Podcast;
www.littlegree...
Facebook; / thecheesemantv or
/ littlegreenworkshops

[@haleysargent3874]

That’s absolutely... marbleous*

[@troddenan3urysm368]

*groan* well played.

[@everetthancock2043]

Slow clap.

[@annal3708]

Great! 😅I Agree

[@sumeroo5689]

No

[@sumeroo5689]

@@troddenan3urysm368 No

[@conlangknow8787]

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

[@lookoutforchris]

I hope this is sarcastic. Most processed cheeses are blends like this, Colby jack for instance, cheddar jack. Some varieties of American cheese are blends of Cheddar and Colby.

[@conlangknow8787]

@@lookoutforchris To cheese gatekeeper I'm so sorry I'm not an expert on cheese but just a normal person who wants to watch an dude make cheese. Regards, Joe mama

[@0dan56]

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

[@andrewcurrie4742]

Do you eat mostly all of the cheese you make?

[@gurillaglue-4113]

Thabk you for this, I love cheese 🧀

[@liatpittaway4372]

beautiful

[@ahmedelmoghazy5184]

fantastic

[@peppertime1]

respect.

[@jonnymiskatonic]

Team #planetcheese sounds like the right planet for me!

[@GavinWebber]

#planetcheese for the win!

[@jBigjohndoe1971]

Incredible job, id take that and the work that comes with it over your local retailers any day. If I'm using raw milk would I still have to add in the calcium chloride?

[@GavinWebber]

No

[@ryanlingner2590]

i’m done wheyting

[@AB-yu2tj]

Are you supposed to agent in a vacuum pack no oxygen

[@sumeroo5689]

No

[@CriticalEatsJapan]

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

[@erinuber2881]

Waving hello to you! ;-)

[@whobeme10]

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!

[@TheErusPrime]

You know if you dyed the yellow cheese black it would kinda look like a cow. Just sayin

[@Khazandar]

Jersey Cheddar xD

[@cyndiharrington1751]

It's a guersey cheese🤣🤣🤣

[@davespeedee]

That looks "absolutely marbleous"

[@GavinWebber]

Lol!

[@X3ROxMBK]

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

[@thunderusnight]

The Earth Isn't flat or a globe it's an udder Where do you think the milky way came from?

[@Voss2120]

MARBOLD CHEDDAH

[@janellegodin2934]

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

[@GavinWebber]

Never seen it here in Australia.

[@AdelaarGD]

Gavin Webber that's interesting, I'm also Canadian and yeah whenever you go to buy cheddar cheese your options are usually mild, medium, old and marble

[@EJRhees]

We have Colby Jack here in the US. It looks somewhat similar, but nowhere near as beautiful.

[@lookoutforchris]

@@EJRhees marbled cheddar is also in the US. It's more for appearance than anything else.

[@Epitome613]

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

[@eugenb.8448]

Yup. It’s been available here in Canada for decades. It’s my wife’s favourite

[@sigfreed11]

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

[@meanpoutine7095]

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

[@tomessmith911]

My man should be a voice actor no lie

[@captainravioli5505]

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 :)

[@nixboaski]

As an algebra lover who often gets stressed over studying too much, I totally care about your comment :)

[@TheCelticTradersTV]

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)

[@kylecorbin7225]

18:40 move it out of the whey? Hahah

[@McBeanermen]

Underrated comment lmao

[@johnhebert04]

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!

[@StephenBlackstone]

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.

[@StephenBlackstone]

Hope this helps someone, I just took notes while watching the video

[@XcaptainXobliviousX]

@@StephenBlackstone if you ever need these recipes in writing, he actually links to them on his website in the description of every video!

[@alistarcyprian5690]

the world isnt flat or round its a cheese wheel

[@PocketGobbo]

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

[@LemonSoulz]

Because this is not marbled cheese this chedder with two colors. Marbled cheese is typically two cheese types.the cheap super market "marbled chedder" are copies of real marbled cheeses only has color to simulate the effect.

[@tebollenbacher]

Love your narration, hate the music.

[@jmirvinggbooks]

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

[@GavinWebber]

That’s a great idea

[@jmirvinggbooks]

@@GavinWebber 🙌☺️✝️🙏 I can't wait to see what you do! 😁🙌

[@allisonrae7467]

I would love that !!!

[@xEclipse56x]

That's not planet cheese! Everyone knows it's the moon that's made of cheese

[@Leviathis_Krade]

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

[@charles-y2z6c]

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

[@peytoia]

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.

[@gorderumsi6424]

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

[@Br0nyAn0myn0u5]

It looks MARBLous

[@TJenga]

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

[@supersasquatch]

This is how planet earth was made

[@rainskitchenandgarden]

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! :)

[@ObiWanCannabi]

can i suggest "continental cheddar"

[@Erlanggaaaaaa]

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

[@davidsanchez178]

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

[@Teafa]

7:18 I'm watching this thinking that's a HUGE 1/4 tsp.. then I sat here rationalising that in his country maybe teaspoons are just bigger.. then i though..no. That's dumb. He probably just meant 1/4 CUP.. but then he said it again a minute later with the other pot. 1/4 tsp (but clearly adds a 1/4 cups worth) Okay it was a calcium SOLUTION.. okay let me go back to the beginning and see what I missed.. alright at 1:55 they list added the "1/4 tsp" of the calcium INTO 1/4 cup water.. to make the solution.. that's why it looks off. Why did I care

[@jjhh8425]

That looks marble-us.

[@captainnibby]

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!

[@ryandtheguys1781]

4 AM youtube recommended got me like

[@ianhowick]

Little Green? you mean Super Kami Dende?

[@MrYerak5]

Gavin in hebrew meens cheese, you ware named correctly! 🧀

[@MrYerak5]

Aleema Muhammed Rasheed salvation

[@MrYerak5]

It is yehusha and it translate to salvation

[@s_bt_iwtf]

This man out here making cheese to Persona music

[@Lsergiew1978]

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 👌👍

[@GavinWebber]

Glad you like them!

[@joesphdryguvygiihuuygkytfi5131]

So basically you just divide the recipe in half one with annatto and ther other without cheddar them cut them and press them together

[@johngraham6839]

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

[@lou_gubrious]

the bob ross of cheese

[@colincroft1722]

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

[@smexyvigoro]

I'm pretty sure colby jack is colby and monetery jack. I'm not sure how they are combined though.

[@limjocken83]

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.

[@Lsergiew1978]

This made me laugh soooo hard 😝🤣🤪

[@Myasar]

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

[@b_lue73]

Looks like the pattern of cows except it's orange 🐄

[@aaronbaker1012]

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

[@UsenameTakenWasTaken]

I want to live on planet cheese...

[@ForvoQuizlet]

Continental Cheddar?

[@curryandapint]

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

[@alex_micro_cars8429]

𝘎'𝘥𝘢𝘺 𝘤𝘶𝘳𝘥 𝘯𝘦𝘳𝘥𝘴

[@timtyndall4025]

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.

[@Brib1234]

I'd call it cowspot cheese! You know since it's made with cow milk..

[@marleasahmann3960]

My Absolute Favorite KZbin 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!

[@uiomancannot7931]

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

[@buckcrowell8916]

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!!!!

[@buckcrowell8916]

After making this cheese I'm inspired to make a Colby-Jack. You make the best tutorial videos and I hope you make one for this in the future.

[@wintersetbee6756]

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

[@Dablo943]

In recipe you have 1/4 teaspoon diluted in 1/4 cup cool non-chloraine water

[@wintersetbee6756]

@@Dablo943 ahhhhhh thank you. I am new to the channel..... actually considering trying this. So I am trying to learn as much as I can

[@chaow9812]

Can you make a camouflage-colored cheese : D

[@TheCelticTradersTV]

That would be brilliant!!!!

[@fooficst]

How would you find it?

[@TheCelticTradersTV]

😂😂😂

[@stvdballs9969]

I love cheese, but I always eat too much and shit my pants.

[@corn_pop6082]

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.

[@DylanSwayneHughes]

He used unhomogenized pasturized milk in this one.

[@justcausewombogrannyslendr9199]

Wallace: get off me cheese!

[@stenmarkarn]

Curd curd curd curd curd is the word 😆

[@stephengary193]

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

[@GavinWebber]

Well done!

[@matrix777able]

I always thought marble cheese was cheddar and mozzarella lol

[@kamilfiani9115]

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,

[@DougsMessyGarage]

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

[@CrystalMcNair]

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! :)

[@ethelnewberry151]

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.

[@GavinWebber]

Thank you, Ethel!

[@ethelnewberry151]

And thank you...My screen just said you just said that six minutes ago. I'm in USA, Northern Michigan. What country are you in? Funny thing, a store had a sampling of Cheese at a store I was shopping at this afternoon, and they had Chocolate Cheese. I was good. A cross between rich chocolate fudge and Cheddar. While I was eating my third piece, I thought of you making your Cheese. I bought a half pound. On the drive home, I thought, "oh..why not," sooo---I ate most of it. Just couldn't stop!!! I'm going to save the little that's left for tomorrow...hopefully...LOL!!! I'll probably be clogged up for a week. Oh well, we only live once. Thank you again, E M N., 7:56 PM E S T

[@GavinWebber]

Australia 🇦🇺

[@kerodin3679]

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

[@GavinWebber]

Thank you 😋

[@sumeroo5689]

No

[@sumeroo5689]

@@GavinWebber No

[@kerodin3679]

@@sumeroo5689 Why not? I see thats he makes great cheese that is my opinion! 😉 🖒🖒

[@athena1450]

It looks like all the continents of the world.

[@shadowfirekarp]

Do u know de whey?

[@Triforceofdeath]

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!

[@tnmoe-]

Aleema Muhammed Rasheed - Don't forget that honey is sugar and turns into alcohol. So all that "rotten" honey will light you right up!

[@Triforceofdeath]

The funkier the better m8! not unlike cheese!

[@farmerchick3040]

Have you ever done cheddar jack marbled?

[@Mark-ci6ln]

This is like the Kobe beef of cheese

[@generalmoon8588]

Markinator 9000 rip kobe

[@Mark-ci6ln]

TheBoyJet Kobe beef is a type of Japanese beef unrelated to the basketball player

[@Kahwardledahdledoo]

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

[@lou_gubrious]

hahaha me as well

[@voosum]

what time stamp was it said.

[@voosum]

28:00 i found it near there

[@Avion1929]

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

[@johngraham6839]

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 !!

[@alanbralan9670]

the crumbly cheese you just described is what cheddar is like here in England, so maybe thats what this recipe is aimed for? I'm not sure but when I went to America your cheddar is like a completely different cheese, very mild and waxy

[@johngraham6839]

@@alanbralan9670 Interesting. Here, what you buy in the grocery store is all "creamy" You can literally slice it and get a slice, or cube it to eat with a toothpick. What I made will not slice at all; it just crumbles into small fragments.

[@MrDizuki]

Here in the US we don't like lengthy processes or extra steps. Most cheeses in the US are aged for 3 months tops. For this reason most cheese in the US is rather young and younger cheese tends to melt better then older cheeses. This may be part of the problem. Other causes can be overheating the curd, or overpressing. However, I think its just the style of cheddar Gavin likes is dryer.

[@johngraham6839]

@@MrDizuki Thanks for that. Just for an experiment I might try reducing the aging; I usually do 6 months +. Not sure about the overheating be a causal factor. Overpressing, would seem to be contra logic factor. I would think less would lead to more crumbly cheese and more, denser cheese. This is an interesting mystery !!!

[@MrDizuki]

@@johngraham6839 Its all about how much whey you get out of the curd. High heat and pressing help push more whey out leading to a firmer but more dry cheese.

[@MiguelMorales85]

Marble-lous!!!

[@dylanperry6858]

Miguel Morales just stop your jokes are not funny right now I feel like I have gained 5 pounds of cancer from reading your comment

[@tvstar3136]

You say 1/4 tsp of rennet but the liquid your pouring in looks like 1/2 cup ?!!

[@danielsmith388]

He put the 1/4 tsp in som water to dissolve it first so it's easier to mix in

[@stanieldasboot953]

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?

[@GavinWebber]

A couple of other popular variations are ColbyJack (Colby and Monterey Jack) and ChedRomano (Cheddar and Romano).

[@stanieldasboot953]

CheddaRomano sounds amazing. @_@ Think you could make that for us one day? In all honesty, the only other marbled cheese I knew was ColbyJack.

[@vytisagafonovas3887]

WOW, very beautiful!!

[@hannahotis]

PLANET CHEESE!

[@jorge9156000]

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

[@GavinWebber]

That should be okay. The reason I specify non-chlorinated water is that the chlorine inhibits coagulation and lactic bacteria activity.

[@dadajackyo]

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.

[@76JStucki]

You could use either raw or pasteurized milk, but unless you have highly specialized equipment for both heating and cooling the milk, it would be inadvisable for you to pasteurize it yourself. For one thing, you need to heat it very evenly for the pasteurization to be effective without damaging the biochemical structure of the milk. Also, once milk has been pasteurized, it is more vulnerable to contamination, because it's warm, and nearly all of the competing microflora are gone. So it needs to be handled very carefully while you are bringing it back down to a temperature suitable for the starter culture to thrive. It would be safer to use milk that is already pasteurized, or to use the raw.

[@awalkthroughtorah6897]

We need to get cheese curds for poutine.

[@BolinFoto]

It's moon cheese :D