How to make Morbier Style Cheese

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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[@drewder1789]

This man is the Bob Ross of cheese making

[@TravisHyattMusic]

Oh my gosh. YOU'RE RIGHT!

[@meganpopple9100]

I am inclined to agree.

[@captainvegas4823]

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]

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.

[@teal8365]

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

[@GavinWebber]

Thanks Alex!

[@cinnamon5709]

HOLYSHIT MORBIER MORBUS MORBINS

[@badjokecoke]

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

[@Sidarathon]

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

[@GavinWebber]

Coming soon!

[@xanderodle2721]

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

[@KirbzYyY]

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

[@Giblet12]

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

[@Mark-ci6ln]

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

[@dc-k4868]

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.

[@MrMama-yj3fg]

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

[@nonstop_klips322]

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

[@nottsoserious]

It's morbin time!!

[@BPWMarts]

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

[@Promageddon]

Instagram lies 😭

[@jmgypsum]

I came here for that too, what the heck

[@renspaghetti2040]

damn i came from instagram too, disappointed but not surprised

[@Trassshpile224]

From ifunny

[@TheTrekkie12]

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

[@HBrooks]

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

[@tofty21]

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.

[@MissySimpleM]

Gosh this is so calming to watch.

[@timlelapin]

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 !

[@FivedotFiveSix]

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]

You are very welcome

[@317peppermint]

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!

[@viscerank]

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

[@louises.p6833]

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?

[@zashtozaboga]

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

[@MiKa-bz2xg]

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

[@cupsoup6401]

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!

[@katanaman4]

It's Morbin Time

[@Lleanlleawrg]

My favorite cheese. :>

[@salo7227]

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

[@Magius61]

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.

[@yamete_kudasai6969]

Its morbin' time

[@pickles9878]

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

[@Yatzo]

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

[@jhayneartoflife6830]

Beautiful job!👍 I like the ash idea

[@LK-pu2bw]

Glad to have found this!

[@SMey54]

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]

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

[@Kitten202021]

You deserve way more subscribers, Sir.

[@Hokuto_Tongi]

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

[@Wutanimations]

It looks great! Good job,mate! 😋😄

[@GavinWebber]

Thank you! Cheers!

[@robbicooper9418]

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

[@ELiTeFriendly]

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

[@SuperPhelix]

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!

[@keeperofthegood]

...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.

[@meikajorgensen8411]

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

[@nataliahernandez4278]

Looks good👍🏼

[@MatziXD]

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

[@Masterfighterx]

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.

[@tjj1171]

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

[@dano4004]

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]

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]

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

[@brendanheffernan6876]

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

[@ciliann]

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.

[@Leelz247]

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

[@michael7423]

G’day Kim & Gavin, I hope all is well!

[@GavinWebber]

I should do an update video about Kim I suppose

[@michael7423]

Gavin Webber I’m praying for a miracle for Kim 🙏

[@garrymcgaw4745]

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]

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 ?

[@johnlord8337]

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]

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]

@@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 !!!!

[@gabsmoscow]

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]

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.

[@PurpleHaze2k9]

Cheers (cheese) I hope you are doing well, and i hope your wife's prognosis is good too.

[@GavinWebber]

I hope so too

[@benjamindejonge3624]

Some lads put as well carbonated poppy seeds in it

[@salihkara2211]

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

[@Kitten202021]

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]

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.

[@caradanellemcclintock8178]

Would charcoal work if you dont have ash?

[@TheSlimkitten]

Can one use raw milk that is not pasteurized if so desired?

[@GavinWebber]

of course.

[@Anonymous594]

Fun fact: cheese is made using milk In case you didn’t know

[@DaveTugwell]

ok?

[@Anonymous594]

Dave Tugwell wow does that confuse you? Brain break for Mr. Tugwell everybody. He’s very overwhelmed.

[@Tiax776]

More beer.

[@GavinWebber]

Indeed

[@danielmuller7440]

HELP! 😱 My Morbier is broken in two wheels as I flipped it over for last pressing. What‘s the reason? Maybe too much of the ash?

[@GavinWebber]

Yes, probably

[@danielmuller7440]

Ok thank you, I‘ll try it again later then. 😄👍🏻

[@danielmuller7440]

@@GavinWebber I tried it again. The second became better I hope but looks very good. ☺️ Thank you so much! 👍🏻

[@PatriciaGauci]

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]

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.

[@FabianKaeser1985]

do you measure the pH? until now i haven't seen it in any of your videos.

[@GavinWebber]

I only measure pH for pasta filata style cheeses as they are very specific on when you can stretch the curd.

[@tofty21]

I love Morbier but I’d like to try making one with raw milk. Are there any alterations to the recipe I need to make?

[@GavinWebber]

Probably no Calcium chloride, little bit less rennet 10%, and less culture 10%.

[@deepakshukla5100]

sir show homemade cheese slice. thank you

[@annavictorious7959]

Is it just me or morbier is a bit bitter

[@johnmirbach2338]

😁✌🖖👌👍😎

[@DrZoidbergism]

your ash looks a bit more like charcoal.

[@GavinWebber]

It is one and the same

[@DrZoidbergism]

@@GavinWebber ah thank you that is good to know that charcoal works as well because chemically ash is not coal en.m.wikipedia.org/wiki/Wood_ash

[@kenwagner3264]

Didn't cut into finished cheese.

[@ColeTheCuck]

This man has an unhealthy obsession with cheese.