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I am trying to figure out how to make my own version of mini babybel cheese. I have watched a video on youtube viewing how they make it and I'm not sure how its made, and what they use to make it, The only thing they show is adding a brown liquid which I'm sure is rennet but it doesn't show them adding any cultures to it unless the culture is in the brown liquid and than they slice the cheese into the size that they sell, and than put it on trays and than into a room to grow the bacteria. I am also trying to figure out the culture that is used to make it and nothing is found about that since I know that the culture is special on what they use. I know the cheese is Edam based and is wondering if its possibly made the same way , and possibly uses the same culture. What I believe the cheese is slightly softer than regular Edam cheese. I just want to make a cheese that tastes almost exactly the same as mini babybel as has the same texture and feeling as the real thing. I don't think its impossible to make my own version unless the culture they use is a special culture that you can't buy and is a culture that only they use.

I would use MA4001 + Flora danica and age the cheese for about a month. Follow a gouda recipe. I think this would produce a baby bell tasting cheese.

Quote from: DoctorCheese on June 10, 2017, 04:27:38 AM
I would use MA4001 + Flora danica and age the cheese for about a month. Follow a gouda recipe. I think this would produce a baby bell tasting cheese.

Are you saying that Mini Babybel cheese is more made like Gouda than actual Edam , Since I know the edam and gouda is made almost the same exact way, the difference is that Gouda is you lower the acid content when you make it. It does make sense because If I look at the video that shows them making mini babybel it is similar to gouda, since the way they make it is like Gouda.

I was giving you my guess based solely on the taste and texture of baby bell. I have no information as to how they actually make it. It is highly malleable and not very acidic, so a washed curd style of make would make sense to me. They could even be adding in extra cream to make it as creamy as it is.