Havarti 3 months old.

[jwalker]

Well here's my first Havarti at 3 months !

A definite success ! ;D

It started out as a washed rind from GC's book , made with 4 gallons of low temp pasteurized milk , I got tired of maintaining the rind , so I coated and waxed it after the first four weeks.

This is a fantastic cheese , very flavorfull with a beautiful soft texture , and melts very well.

I really don't think this needs any more aging , I think three months is very good.

I'll be making another this weekend , the next one I will just coat and wax right away as I find the rind a little strong.

[Spoons]

Nice cheese! but is it really a havarti?  I've been wondering about GC's "same temperature wash" recipe as a traditional havarti (as far as I understand it) is a hot water wash. Her version is certainly on my to do list.

A cheese for you on this wonderful looking cheese!