How to Make Sbrinz Style Cheese

Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine.
Sbrinz is commonly consumed in several ways; it can be used grated, such as on pasta. It can be eaten in small pieces, often to accompany wine. It is also eaten in thin slices planed from the hard cheese. Sbrinz is often simply enjoyed with bread and butter.
Sbrinz is claimed to be the oldest European cheese. The Celtic ancestors of the Swiss were making cheese centuries before the birth of Christ. This cheese may have been an ancestor to modern Sbrinz.
Ingredients
• 12 litres (12.6 quarts) whole Cow's milk (3.4% fat)
• 3/8 teaspoon Thermophilic culture MOT92 (Sacco)
• 1/2 teaspoon (2.5 ml) Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/2 teaspoon (2.5 ml) Liquid Rennet diluted in 1/4 cup cool
non-chlorinated water
• 18% Saturated Brine Solution
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[@Gorpinster]

I don't have many plans for 2020 yet, but watching the Sbrinz taste test will be one of them.

[@saverenwier]

One day you will drop the phone into the milk

[@rredd7777]

Is this similar to Tete de Moine cheese? That also is Swiss, isn't it? And is sliced with a giroette (sp?).

[@captainhench]

Is there any value to using a lab stirrer or paint mixer etc. Must be applied in larger scale productions to save some poor bugger stirring for an hour.

[@AndreyK415]

For a 6.5" dia wheel, 50lbs of pressure is nowhere near enough weight. For a grated cheese, ie a hard cheese, the final pressure should be between 10-20 psi, ie for a 6.5" dia which is 33 square inches area it would be 330-660lbs weight. The reason it bulged is because it's too moist inside.

[@PerfectLiving_AT]

Hello Gavin! Just wanted to ask if there is any copyright on your cheese press or if it possible to rebuild it for personal use? Reason is that shipping to Europe costs more than the press itself, therefor it makes no sense to me to buy it. But the concept using a compression spring to press the cheese is awesome, so I would like to go to the hardware store and get some material to start building :-) Would be nice to get an answer. Thanks!

[@FabianKaeser1985]

the cheese that you turn with a scraper is the "Tête de Moine" very good spicy cheese. In July I started a 2 year professional apprenticeship in Switzerland as a cheese maker. Then maybe I can give you a tip or two. you should definitely make a sliced ​​cheese: kzbin.info/www/bejne/rX-4gaSvg9eSjrc

[@captainvegas4823]

I came here for cheese, not magic spoons! :D Another great vid, Gav!

[@danielrobinson7872]

Ive always wanted to try this cheese. I hear its taste is very powerful.

[@mj-vs5dw]

Cant wait for the taste test!

[@beachhermit7171]

Hey mate, something I learned from making Japanese food. When your cheese floats in the brine, just wack a paper towel over it. The towel continually refreshes brine on the top surface. No need to salt.

[@Watterpolo]

Actualy you don't use a girole die These cheese you need a spacial gestern or s Special knife to Cut IT. The girole ist for tete The mione an other Swiss cheese

[@r2ogren77]

Please don't stop using (store bought) milk! For some of us there is very little if any option. For me it's a 300 mile (482 km) drive to aquire cream top milk. That's a long drive back home!!

[@kaziDaOne]

I’m going to need you to start cutting and tasting all these amazing cheeses please.

[@richardbidinger2577]

He does taste test videos for pretty much most of his cheeses, just look through the list. Most of them are short, only a few minutes.

[@richardbidinger2577]

I've been really busy lately and haven't had the time to watch all your videos. I've been binge watching the last couple days to catch up. Can't wait to see the taste test for this one in 2020. Fantastic video as always.

[@Martine5]

Great video Gavin! I'm surprised though that the cheesecloth didn't stick to the cheese. 55°C is pretty high.

[@bobby_greene]

I think the spoon was only trying to tell you that it's ok mix In your cultures right away

[@jhayneartoflife6830]

Beautiful! 😉

[@GavinWebber]

Thank you! 😊

[@GaryPq]

Thanks for another great video, Gavin. I'd be very interested to see a recipe for Pilota. It's a mixed cow & sheep milk cheese form the Pays-Basque region of France. It's delicious, but I can't get it in the US any more.

[@junkyyard2273]

I wish I was lactose intolerant so that I won't be able to drool over these cheese..

[@LizZard1988]

hard cheeses do not contain a lot of lactose, so even lactose intolerant people can eat them

[@flumbolla]

usually sbrinz is put 15-20 days into saltwater (brine) not only 14 hours. still hope it turns out good :)

[@johncspine2787]

Home cheeses are much smaller, brine timings are adjusted for penetration..

[@flumbolla]

@@johncspine2787 That makes sense :)

[@johnlord8337]

A great cheese to wait and cherish once fully ripened .... and the thinner the slices (like Portuguese thinly sliced hamon version of Italian proscuitto) the greater the enjoyment with other foods.

[@pcharliep61]

Nice one Gavin but the 18 months :( this will surpass even the Parmesan (style) :) cheeses I have maturing in the cheese cave right now but I can feel a weakening coming on and think I'll need a little more Thermophilic culture soon :)

[@go-wycowboys5018]

Surprised the recipie didnt call for lipase, The swiss would have used raw milk containing natural lipase, however it may be moot as the 132 deg F could sure take most out of the mix.

[@captainvegas4823]

This will truly be a time capsule taste test. I'll be back to watch this one again when that day comes. Keep Calm And Make Cheese!

[@dwaynewladyka577]

What a great looking cheese. Cheers, Gavin.

[@roguedisciple2966]

You need to make an outtake (blooper) video

[@adriansun2999]

Good one, thank you

[@mathphysicsnerd]

IOC protected?

[@DaveTugwell]

aoc

[@Watterpolo]

Apelation origine controle. Grenchen for origine protecting orgenisation

[@iqinsanity]

Lots of names. PDO is another. “Product of designated origin”

[@laurabeardsley4590]

make some goat cheese

[@bobriemersma]

I just got another ad for "oat milk" when I clicked on this video. Can you make "oat cheese" out of it? What else besides cow, goat, etc. (actual animal milk) can be made into cheese? I know about Tofu of course.

[@bruceneely4859]

bob, you can't make "cheese" outof any nut or grain milks, you can make something called vegan cheese, but it's not the same thing nor the same process

[@JosiahMcCarthy]

You can find "nut milk cheese" made usually from cashews or almonds, but it's not a very good likeness. There's one brand that does culture/ripen it, miyoko's kitchen, but I was pretty disappointed with the flavor and texture. If you are committed to veganism, they might be worth it, but otherwise, there's really no point. Until someone makes them better, I guess.

[@toejamr1]

I know you’ve e probably heard this 1,000 times, BUT if you’d wait to put out these videos after the cheese was done, you’d have 10x the subscribers. It’s just so hard to wait on your tase tests. We are an instant gratification culture. If you are concerned with subs, maybe take that advice. Otherwise, keep on keeping in. Thanks for your videos. I’m now a curd nerd.

[@lou_gubrious]

is keep calm and eat cheese on hiatus?

[@GavinWebber]

Yes, at the moment. It was killing my channel views and very few were watching them. Its an effort vs reward thing. Maybe I'll resurrect them on my vlog channel.

[@mercilessjutsu]

@@GavinWebber I watched every episode for what that it's worth. 🧀

[@bobby_greene]

It was ready to cut at your first check. Letting it set longer locks in more moisture. No cook cheeses should wait for a firm set, but cheese with big temp changes should be cut soft.

[@aligazalaligazal8018]

Peace is possible to work for me, my music is a way to reduce it and ripen it