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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[drewder]

This man is the Bob Ross of cheese making

Why is watching someone make cheese such a relaxing thing?

[captainvegas]

If there was a button that said "Click Here To Buy A Sample of This Batch", I would go broke on Gav's videos.

[teal]

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

[badjokecoke]

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

[BPWMarts]

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

[nonstop_klips]

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

[dc-k]

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-yjfg]

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

[Mark-ciln]

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

[Sidarathon]

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

[louises.p]

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?

[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 !

[tofty]

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.

[HBrooks]

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

[peppermint]

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

[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.

[zashtozaboga]

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

[MiKa-bzxg]

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