How to Make Mustard and Dark Ale Cheese

This uniquely flavoured Mustard and Dark Ale cheese is sure to be a hit with friends and family and be the centrepiece on your cheeseboard.
The Ale that I used was Coopers Brewery Dark Ale.
I recommend the Hard cheese kit for this cheese; www.littlegreenworkshops.com....
Add on the starter culture Danisco Choozit MA4001; www.littlegreenworkshops.com....
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[@sandakureva]

This guy is like the Bob Ross of cheese... and I'm actually really glad I found his channel.

[@PacoRobbins]

Gavin is the best. Whenever my wife and I get space for another fridge I wanna start making cheese.

[@Kazem_AlGhaiz]

The g'day curd nerds always makes my day

[@DRSADisciples]

Gavin is the best curd nerd on youtube!

[@frog4837]

This guy is living the life. Unlimited cheese and money from KZbin. Jealous 1000000000

[@PatriciaGauci]

This one is high on my to-make list, for sure. Thanks for the inspiring video.

[@egrandjean09]

I watched an emkay video that's what brought me here

[@christophermorris481]

Man this looks really good!! I bet the flavor is super unique

[@GavinWebber]

I hope so!

[@boester69]

I was like, wait didn't we see this already? Is this another cheese and desist video? Then I remembered we only saw the behind the scenes one :D

[@jacobonia]

That looks soooo good. I'm in Texas at home during the winter weather, finally taking time to slow down and enjoy one of your videos again. Finishing grad school this summer, and this is one of the many things I'm hoping to start trying now that I'll have a little more time on my hands! :)

[@sammiemando2613]

The vibes are immaculate ✨

[@AnjaAune]

Can't wait for the taste test, it looks delicious!

[@Sidarathon]

Looks amazing - glad I was having dinner while watching this. Can't wait for the taste test!

[@leslie6733]

Another great video! I like the editing and your smooth way of instructing as you go. No umm-ing and stumbling over your words! Makes for easy viewing. P.s. LOVE the toothpick in your mouth! Reminds me of my dad!

[@dc-k4868]

I made this with mustard and stout, just had first taste and it's delicious. Thanks Gavin

[@tamertopal7848]

Another great video. Worth to wait. Thanks Gavin

[@GavinWebber]

Thanks 👍

[@PennDavies]

I have one of these curing in my cheese room now, I used a homebrew. We'll see how it is in a couple months. :) Thanks for the inspiration.

[@chicamepa]

I will be busy tomorrow making cheese LOL Thanks!!!!!

[@velnz5475]

Omg I am from Wisconsin and just found your channel. Heccin amazing work dude, stuff looks incredibly delicious. Cheers for the videos curd nerd from another herd. :)

[@alexwilliamfisher]

This looks awesome.

[@pcharliep61]

Looks good Gavin, an interesting combinations of ingredients. Cheers

[@scottlypuff]

i cannot wait for the tasting video!

[@captainvegas4823]

I'm as excited about this upcoming taste test as I was for the triple pepper jack! Another great vid, Gav!

[@GavinWebber]

You and me both!

[@johncspine2787]

I’m going to have to find a pro book on the chemistry of cheese..it’s fascinating! I said in another post, there are neoprene back or even elbow or leg braces that are Velcro..you can put these around the pot to insulate. Just be sure to keep them an inch or two from the bottom if your stove is gas so you don’t have a flaming pot.

[@johncspine2787]

Probably doesn’t matter but I might rinse the seeds in some beer before to remove surface dust, yeasts etc..

[@marcireale]

That has to be one of the most appetizing looking cheeses you’ve made!

[@GavinWebber]

Does that mean all the rest have been unappetizing? 😉

[@heytheregeorgeygirl]

Fantastic, really enjoyed it. I'm going to start off making cottage cheese, before I progress onto anything more difficult!

[@DeepSouthTexas]

Looks fantastic! 🤠

[@GavinWebber]

Thanks Larry 👍

[@cabighorse]

Thank you so much for this recipe. I had this in the Netherlands I’ve never been able to find it in Texas

[@samwilkinson1955]

Hi Gav, great video! I'm very much looking forward to seeing what the taste profile you get after a couple of months ageing. I made a beer soaked cheese last year - although it was more in a cheddar style and no curd washing, and used a purely mesophilic culture (MA 11) rather than MA4000 series. I found the taste was still very 'beery' after 2 months, but the balance with more distinctive cheese notes was excellent after 6 months. I'm looking forward to seeing how this one you have made goes, particularly with the addition of the mustard seeds. Cheers, Sam

[@samwilkinson1955]

p.s. the flocculation time info is looking great and I think is very clear to understand in the video. I also liked your tip on the double sealing at the ends for vacuum packing. I had a cheddar unseal on me a couple of weeks ago. Fortunately no damage done but I think I will use your tip in the future - thanks!

[@taxhamster9018]

G’day! Just brining mine now, thanks, Gav!

[@peterfitzpatrick7032]

Its 10o'clock on a cold & windy sunday morning in lockdown & I WANT some of that cheese !! 😭

[@danielbarrett6960]

This sounds like it would be lovely

[@samrichardson8388]

Can't wait for the tasting in 2 months!

[@excitedbox5705]

This gives me an Idea. In Germany we have these white sausages with a very sweet almost mango chutney tasting mustard. I bet a cheese like this would go great with that mustard and these sausages on a nice baguette.

[@Ceractucus]

I really love your videos Gavin. Been watching for a long time. My first video was the Cow's Milk Feta. Keep it up sir, and I will keep watching. Thanks!

[@tsahai851]

I wish I could taste this 🤤

[@asmamahdi4340]

It looks amazing great job

[@GavinWebber]

Thank you! 😊

[@jhayneartoflife6830]

Delicious!🤗👍

[@NickTaylorRickPowers]

That's a good looking cheese

[@debbiesteyn3801]

Next on my list👏👌

[@nacho-036]

1,oooth like babyyyyyyyy!!!!!!!! Love the channel just found it off some random application

[@passionflower0820]

I used Dragon's Milk ale with this and it was fabulous!! It came out slightly crumbly but very tasty. One bite makes you feel like you've had a taste of ale..lol

[@AngeSeg22]

Gavin hi thanks for this vid cant wait to make this..just a ? did you put your seeds into the oven for 10 min to sanitise before use or straight out of packet? and the water that was replaced was that tap or None chlorinated water (cooled Boiled) ?

[@prvrbsmm]

What did you use to soak the cheese in the brine mixture in? Nice bowl set up, also did you make your own press and if so, do you have instructions? Thank you, always enjoy your tutorials. I raise dairy sheep and love to make cheese.

[@johngraham6839]

I very much enjoy your vid's !! On this one I happened to see the review before the how to make it one. You might want to add the comment you had in the review to toast the mustard seeds before adding them in at 16:52. Just as a simple text box. just a thought.

[@simplylawfull1778]

G'day curd nerd s I love it

[@Damascene_]

italians would disagree. apparently

[@grootser]

Gavin, can you add a link you you brim solution tubs?

[@mollyblake3627]

I love your videos I'm making cheddar this afternoon I was wondering if you had a walnut cheese recipe?

[@bruceneely4859]

looks really tasty. It's at least a very hansom cheese, I'm sure it'll come out well.

[@AzuriteCoast]

Gavin, I have always been curious what gives Irish Cheddar cheeses such as Kerrygold their citrus-like zip. Are you familiar with these cheeses, and do you have any ideas? It's my absolute favorite.

[@caroleharvey7242]

Hi Gavin, this looks Fabulously interesting Cheese again, Hubby is making some Home Brew Porter Beer which I intend to use in this recipe, My only hiccup will be that my pot can only take 10 litres of milk, would I need to reduce the culture and calcium/ rennet amount at all , and if so could you advise by how much please.

[@janbeck7989]

I made this using Dragon's Milk dark ale and amazon mustard seed, mostly yellow. I don't think the mustard seed added a lot to the taste, but the ale was divine!! It left your lips tasting like you'd just sipped your ale. I will make it again but without the mustard seed. Has anyone else tried this?? And if so, which dark beer did you try? I would love comparisons.

[@kwjames87]

that's gonna be awesome with beer, pretzels, and mustard...

[@dc-k4868]

How long can M4001 culture be stored for? What is the best way to keep it?

[@losFondos]

Great video as always! I'm curious to see how it will look on the inside! I recently tasted my stout cheddar made with your recipe, after 6 months of maturing it still tastes bitter. I might try a sweeter beer next time, cheers! Bonus question: can I cut half of the cheese and reseal the other half for further maturing?

[@GavinWebber]

I wouldn’t cut it until after the 8 weekks

[@PocketOMoxie]

Mamma mia 😦 thats some cheese

[@zash8859]

I don’t even like cheese I love watching your videos

[@kimbieandi]

How can you not like cheese? There are so many varieties! It sounds like someone I know who said they don't like Chinese food, there are so many different kinds you can get and try!

[@dianacoburn8269]

do you save and reuse the brine?

[@80sHairMetalFan]

Never heard of this kind of cheese. It looks really good.

[@robertbeechum3740]

Jbb 1uhhhhhhh

[@chefhwanna7295]

Thank you for amazing video. When do you do live chat again tho I wanna join next time 🙏🙏🙏

[@Gorkilein]

Have you ever tried adding the beer to the milk in the beginning? Should add more beer flavor if it works.

[@GavinWebber]

It would curdle the milk as it heats up.

[@helicopter2415]

Bonjour, I am from Québec. Was thinking, could I use my SousVide suprême, it is perfect to maintain the temperature to half a degree. Do you know of anyone who tried it? I use it a lot for cooking and I love it so was thinking perhaps this would be good for cheese. Regards,

[@PennDavies]

I keep my cheese pot inside a bigger pot with a sous vide in it. It works well, occasionally adding hotter water to heat faster. Just don't put the heater into the milk. :)

[@austinsandford]

what's the differance between brining and just adding salt before you press?

[@GavinWebber]

Texture

[@dexterne]

Just brewed a mild brown ale (with a touch of crystal rye). Also made a cheese press out of red oak roughly modeled on your fine press last week. Thanks for the inspiration! Think I'll give this a shot once I get my hands on some mustard seed. All I currently have on hand for culture is c101 mesophilic, think that will work ok?

[@GavinWebber]

Yes, the original recipe I found mentioned that you can use C101 but only ripen for the first ripening period. No requirement for the second as there is no Thermo in that culture.

[@dexterne]

@@GavinWebber Thanks Gav!

[@icmann4296]

What would the result have been if you didn't wash the curds? Would the stronger cheesey flavour overpower the mustard and ale flavours?

[@GavinWebber]

Yes, a very strong cheese flavour. I think the flavour balance was perfect with this cheeese.

[@su9978]

Hi, I want to ask something :D Can I use your recipes with goats milk? I have Anglonubian goats, this year will be the first time milking them

[@tna_handyandy5173]

Gavin, did you age this at room temp or in the cheese cave? Video did not indicate either whey.

[@outerthoughts30]

“Make a choice there Gav”

[@connornicklaus5286]

Part of the ship part of the crew

[@curdnerd]

Looking at the composition of the MA4001 culture, it seems this has a mixture of the standard suite of mesophilics that you would find in a flora danica or aromatic mesophilic with the addition of a thermophilic. Rather than buying MA4001, could I use a standard flora danica or aromatic mesophilic along with a standard thermophilic to emulate this particular culture? if so, what ratio of flora danica to thermo do you reckon I should use?

[@GavinWebber]

3:1

[@jeffbeeckman8359]

When using the flocculation method, why not just subtract one from the multiplier if you’re going to subtract your flocculation period after using the multiplier anyway?

[@GavinWebber]

Because the multiplier is the constant, everything else is variable

[@kimbieandi]

Does this cheese mold compare to the one you recommend? I'm having trouble calculating the volume of yours. If you had width and height, I could figure it. But the 165 mm, is that the volume from top to bottom of your mold?

[@GavinWebber]

Here are the dimensions; 165 mm wide and 140 mm high www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/

[@kimbieandi]

@@GavinWebber thank you!!! I made the cheese yesterday! Going in the brine today, my first hard cheese. My mold is 143 mm wide, so the cheese will just be slightly taller :-) We used a dark all from a long standing brew pub near us "Brown's Brewing Company", the Twist, 8% ABV, Imperial Milk Stout, www.brownsbrewing.com/troy-taproom. We drank the ale after it had macerated the cheese, it was quite yummy.

[@asmamahdi4340]

Good day Gavin do we check the donees of cheese curd of all types of cheese the same way you did ?

[@GavinWebber]

For cheese that you cut and cook the curd

[@asmamahdi4340]

@@GavinWebber thank you does it have to be squeaky

[@tna_handyandy5173]

Question, Gavin. I've just started being a "curd nerd" (made three so far). Are you saying that not all mesophillic cultures are the same? That there are different mesophillic cultures and choose wisely? Please, and thanks.

[@vincentcolavin]

Hey Gav didn't you get a sous vide machine at some point? What happened to that?

[@Ivan.A.Churlyuski]

Have you tried grinding those seeds to powder?

[@tna_handyandy5173]

I was thinking the same thing. Wouldn't think that the crunch of seeds is desirable.

[@danaarvidson698]

I am curious about your portable stove top. Can you provide details, please? Love your videos! Happy curding!

[@GavinWebber]

Which one? Is it in this video?

[@danaarvidson698]

@Gavin Webber oh goodness I've been very ill and have literally spent 12 hours a day for several days watching your cheese making videos. Your taste tests. The best cheeses to make 2021 and 2022 and your Blaand video. You used it when making cheese outside on your patio. I didn't see a gas canister or an electric cord. It is one burner. I will go through some of the saved videos and will post here if I find it. Thank you SO much for answering me! Happy Curding!

[@lemonkid72]

thank you, tumblr post, for sharing this beings existence to tumblr dot com

[@josephdorey8458]

Please make Cornish Crunch

[@Chino-Kafu]

look. Waiting for that champaign cheddar video.

[@asmamahdi4340]

Good evening is it possible to suggest non alcoholic substitution for ale

[@GavinWebber]

A non alcoholic beer?

[@asmamahdi4340]

@@GavinWebber ok thank you

[@davidbrent1062]

What size colander are you using?

[@GavinWebber]

A big one

[@adamnovelli853]

Is this the same cheese as "Red Dragon"? I LOVE that cheese

[@GavinWebber]

Not sure. I hadn’t heard of red dragon until after I posted the vid

[@robertmalis4493]

Hello Gavin new here are what’s the difference between waxing and vacuum sealing

[@GavinWebber]

Not much as far as the final product is concerned. Use whatever method you have at hand

[@marthabenner6528]

I kind of like how you're not perfect, you almost make a minor mistake or you even make a minor mistake and you still succeed in the end. That way us rank amateurs could probably succeed to.

[@keredahunt]

Well it’s made and in the press 🤞🤞... I’ll let you know

[@pipr5070]

Ohhhh yum. Did you mention that the starter culture “eats” the Lactose? If it does eat the lactose, is the cheese then Lactose Free?

[@GavinWebber]

Most semi-hard and hard cheese are very low in lactose but never totally free

[@neodemonhawk]

The cultures used to make cheeses do eat lactose and therefore reduce the amount in the finished cheese. Generally the longer the cheese ages the less lactose it will have. There's not really a guarantee there won't be trace amounts left but any hard aged cheese will have little to no lactose.

[@pipr5070]

@@neodemonhawk Thank you both so much for your replies. I think I’ll start trying some more aged (yum) cheeses. I’m looking forward to your taste test on this one Gavin. I’m sorry, but I still laugh every time you show the image of the triple pepper cheese- I’m reminded of your eye watering taste test 😂

[@djpanther9621]

@17:30 but Gav, you promised to give up the durries 😁

[@neckbackcripplinganxietyattack]

POV: I’m looking for the angry Italians in the comments

[@c0_nes]

what was that stuck on the side of the pot.. it was bothering me so much lol.

[@mohmmedNaserEldien]

اريد ترجمه باللغه العربيه

[@GavinWebber]

Hope you get it.

[@borat6363]

Hey Gav, Big fan, been watching you for years. I've noticed a trend towards more scientific and precise measurements during your cheesemaking career (eg flocculation). I think you can really benefit from from maybe getting a small digital food scale and placing it between the cheese mould and bottom of the cheese press. As you compress the cheese press, you'll see the weight increase on the scale in a much more precise way than eyeballing 1/2 or 1/3 closed from your 50 lb spring. The scales are inexpensive, and you may already have one. Have you considered doing this previously?

[@GavinWebber]

I have, but my press is too small to place a press underneath it.

[@Katy_Gorlova]

Можно перевод на русский язык очень хочется приготовить этот рецепт

[@lefroy1]

30 years ago, one could find unhomogenized AND unpasturized milk all over the place Nowadays, only a few small farm-shops have the license to sell it.. all because the 'elf & safety drones say it's dangerous. Dangerous?! That stuff is pure life-giving goodness. I bet this will be a cracking cheese. Those flavour combinations just sound so right.

[@rebitzman]

This sucker did NOT want to come out of the mound. Looks awesome, though.

[@schworgis8951]

Came from Oz Media.

[@allynotfound4208]

Hi

[@parmaseancheese]

C h e e s e

[@BigStromboliMan]

17:17 taylor swift moment

[@GavinWebber]

*LOL!*

[@unrelatedheadtrauma]

Brother*

[@adeadcrab]

you know a lot about cheese

[@GavinWebber]

Indeed. All that experience and about 150 different cheeses made in my kitchen will do that 😉

[@adeadcrab]

@@GavinWebber here I am googling if I can store my cheese out of the fridge...