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

[@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

[@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!

[@CriticalEatsJapan]

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

[@erinuber2881]

Waving hello to you! ;-)

[@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 :)

[@davidsanchez178]

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

[@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.

[@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)

[@Erlanggaaaaaa]

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

[@meanpoutine7095]

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

[@tomessmith911]

My man should be a voice actor no lie

[@gorderumsi6424]

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

[@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!

[@Br0nyAn0myn0u5]

It looks MARBLous

[@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 🇦🇺

[@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!

[@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!

[@Voss2120]

MARBOLD CHEDDAH

[@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! :)

[@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! :)

[@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!

[@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!

[@danielhunter9426]

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.

[@GavinWebber]

Great to hear! Congratulations on joining the curd nerd community.

[@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 😝🤣🤪

[@davespeedee]

That looks "absolutely marbleous"

[@GavinWebber]

Lol!

[@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.

[@stephengary193]

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

[@GavinWebber]

Well done!

[@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.

[@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

[@DougsMessyGarage]

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

[@Avion1929]

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

[@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!

[@Leviathis_Krade]

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

[@jasoncown]

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!

[@jellybeansbud3610]

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

[@juansolo5723]

stirring level: EPIC

[@aaronwilliford4957]

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!

[@cyndiharrington1751]

One of my top 3 favorite types of cheese

[@timhewitt32]

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!

[@timhewitt32]

Decided to make this with the Queso Chihuahua recipe and it came out great! Did two, one gallon batches in my sous vide circulator, colored one and kept one white. I pressed at 15 pounds for thirty minutes twice, and now it's pressing under 50 pounds for twelve hours. Can't wait to see how this turns out! Thanks for the inspiration Gavin!

[@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?

[@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! 😉 🖒🖒

[@MrNed09]

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 😉.

[@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 !!!

[@ObiWanCannabi]

can i suggest "continental cheddar"

[@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.

[@alistarcyprian5690]

the world isnt flat or round its a cheese wheel

[@stanieldasboot953]

Ive been waiting for something like this. Yes please.

[@s_bt_iwtf]

This man out here making cheese to Persona music

[@bramlinssen6940]

It looks gorgeous

[@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,

[@bsideadventures2180]

Another great video. Keep up the good work

[@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.

[@vytisagafonovas3887]

WOW, very beautiful!!

[@EJRhees]

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

[@dwaynewladyka577]

What a great looking cheese. Cheers!

[@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

[@kevinwalter4078]

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

[@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.

[@curryandapint]

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

[@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

[@JavaSamurai]

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

[@FlatBroke612]

KnifeWrenchAu THE EARTH IS FLAT!' 😂

[@supersasquatch]

This is how planet earth was made

[@Species710]

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

[@farmerchick3040]

Have you ever done cheddar jack marbled?

[@TJenga]

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

[@wintersetbee]

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

[@wintersetbee]

@@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

[@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.

[@Sciguy95]

Love the music

[@mikkelsenp]

Loved this video, thanks Gav.

[@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

[@bobsagget823]

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.

[@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.

[@falconsinput2226]

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

[@GavinWebber]

Sacco MO30

[@Taluvian]

That cheese is gorgeous!

[@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.

[@andrewt9016]

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?

[@GavinWebber]

yes, that could be done

[@kylecorbin7225]

18:40 move it out of the whey? Hahah

[@McBeanermen]

Underrated comment lmao

[@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.

[@masoodamg6633]

that was perfect . Thankful

[@sumeroo5689]

No

[@Seuration]

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

[@andrewcurrie4742]

Do you eat mostly all of the cheese you make?

[@zzxjoanw]

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

[@futhington]

Cochineal is a natural red colouring that sees use in marbled cheese which should be safe, paprika extract is another way to get a reddish-orange colour, chlorophyll pigments should work as well and get used in Sage Derby to give it the green marbling.

[@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

[@mackenziewhethers1257]

WOW. That looks great!

[@strangedaysconfusedways2889]

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?

[@Pfhreak]

I can't remember which video it was because I've binge-watched so many recently, but there was one I saw where Gavin mentioned the rennet he was using was a vegetable rennet. A quick peek at the Wikipedia page indicates there are multiple plant-based rennets, including from some fairly common sources like nettles, thistles, and ivy.

[@loganl3746]

There are actually 2 types of commercially available rennet (both in liquid and tablets): animal-based and vegetable-based. Both have the same enzymes but one is sourced from animals and the other is sourced from plants. There are some plants that are a natural source of rennet, but i think you would have an easier time just getting the veggie-based stuff in a bottle, especially if you're just starting out. Once you get a feel for how things work in cheesemaking, maybe you then you could experiment with botanical enzymes.

[@strangedaysconfusedways2889]

Good information and idea to experiment. Thanks!

[@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.

[@uiomancannot7931]

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

[@kimberlysingletary5298]

What would happen if you put too much mesophilic starter into the cheese or butter?

[@GavinWebber]

It may be too acidic

[@Hershey30HersheyBear]

I love your cheese videos!

[@charles-y2z6c]

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

[@gurillaglue-4113]

Thabk you for this, I love cheese 🧀

[@richardclark7990]

ugh i dont wanna wait 3 months to see it all finished and awesome lol

[@tylerwalker7111]

3 months now!

[@ryandtheguys1781]

4 AM youtube recommended got me like

[@lynnwallbank6763]

Ive made this before it was good, but none of my cheddars are melty, not sure what I’m doing wrong, any advice?

[@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

[@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

[@MrYerak5]

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

[@MrYerak5]

Aleema Muhammed Rasheed salvation

[@MrYerak5]

It is yehusha and it translate to salvation

[@lou_gubrious]

the bob ross of cheese

[@Myasar]

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