Morbier Cheese

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Morbier Cheese

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Morbier cheese is known for its unique layer of ash right in the center. It has almost a sweet flavor to it and is quite soft when it’s at room temperature, making it a great addition to your cheeseboard.

Yield: 5 pounds

Aging: 3+ Months

Skill Level: Advanced

Ingredients:

  • 4 gallons of milk
  • ⅜ tsp MA 4002 Culture (⅛ tsp if using raw milk)
  • 1/32 tsp Geotrichum Candidum
  • 1/64 tsp Bacteria Linens
  • ½ tsp of Single Strength Liquid Rennet
  • Salt
  • ½ tsp Calcium Chloride for Pasteurized milk
  • Fine Particle Ash or Activated Charcoal
  • Pinch of Geotrichum Candidum and Bacteria Linens for washing rind

Equipment Needed:

  1. Heat the Milk & Add Culture

  • Heat your milk up to 90F
  • When it reaches 90F you can start to add your culture in
  • Cover and allow it to ripen for 90 minutes
  1. Add Rennet

  • Add the liquid single strength Rennet
  • Stir the mixture slowly for a couple of minutes
  • Allow it to rest for an additional 45 minutes
  • During this time, you will see that the milk will begin to thicken and firm.
  1. Cut the Curd & Dry

  • After 45 minutes, your curd should be ready to be cut, if not, allow it to sit for longer
  • Cut the curd in a checkerboard formation with cutting vertically and then horizontally carefully and evenly throughout the curd mass
  • Allow it to rest for a couple of minutes.
  • To dry the curds, start by slowly stirring the curds for 10 minutes while raising the temperature slowly to 100F
  • After the 10 minutes, allow the curds to settle again at the bottom
  1. Remove Whey & Wash Curds

  • Pour out about 50% of the whey. This helps produce a sweeter cheese
  • Replaced the drained whey with non-chlorinated water at the same temperature of the curds. Both the curds and the water should be 100F
  • Stir the curds
  • The final curds should have enough moisture removed, should easily clump together when pressed together and have moderate resistance. If the curds are not like this, continue stirring until they’re ready.
  1. Mold the Cheese

  • Transfer equal parts of the curds to two separate colanders lined with butter muslin and let them drain for a few minutes. You can gently stir the curds to aid in the draining process.
  • Place the ash into a fine tea strainer and start at the center of the curd, tapping over. Make sure to avoid the edges.
  1. Press the Cheese

  • Your curd should be kept warm during the pressing stages and as most cheeses should be pressed originally with a lightweight, working your way up to a heavier weight
  • Following each weight, un-mold the cheese, unwrap, turn and flip, and rewrap
    • 30 minutes at 8 lbs.
    • 1 hour at 25 lbs.
    • 1 hour at 25 lbs.
    • 2 hours at 50 lbs.
    • 2 hours at 50 lbs.
  • Some ash may come off during the pressing process and you may notice some whey running off as well.
  1. Salt the Cheese

  • Place your cheese in a saturated brine for 3 hours per pound of cheese
  • Feel free to sprinkle some salt on the top of the cheese if it floats to the surface
  • Flip halfway through and sprinkle with salt again
  • Allow the cheese to dry in a spot that is 65-70F for about a day. It should not dry for too long or it will become too dark and cracked.
  1. Aging the Cheese

  • The first step for the aging process is to wash the rind for 1-2 days before the cheese starts aging.
  • Add one tbs of non-iodized salt to one cup of water. Add a pinch of Beo and B.linens and store in the fridge until it’s ready to use
  • Move the cheese to an aging location that’s 65F for a few days. You may need to cover the cheese to ensure it doesn’t dry out. Turn the cheese once or twice a day during this period.
  • Wipe the cheese down with cold water and move back to the covered aging location for another day.
  • Turn over the cheese and repeat the process
  • Every 2-3 days you should be repeating this process and gradually see a white film of mold develop
  • After 4-6 weeks of aging, wash the cheese with a light brine solution and move to a cooler space for 3-4 additional weeks.
  • The longer it ages, the more character it’ll have
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