The puns in the cheese making world are too cheesy to resist. I opened a six week havarti last evening and I have a heavenly experience. First of all I had planned to make a gouda but I inadvertently followed the havarti recipe. But there was a reason i had the page on Havarti, i couldn't decide which of the two to make. The make http://cheeseforum.org/forum/index.php/topic,11214.msg86156.html#msg86156
. The little box i used got way too humid and molds took off. this has since relieved me of my fear of natural rinds.
It turned out springy but not rubber, lightly buttery-nutty, with a light swiss-ness. I love it, as do my friends and family!
I dont know what else to write about this cheese other than YUM.