Author Topic: Havarti 3 months old.  (Read 822 times)

Offline jwalker

  • Old Cheese
  • *****
  • Location: Creston BC Canada
  • Posts: 698
  • Cheeses: 72
  • I thought I was indecisive , now I'm not so sure!
Havarti 3 months old.
« on: March 23, 2014, 02:43:04 PM »
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.

No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline Spoons

  • Sailing The Seas of Cheese
  • Old Cheese
  • *****
  • Location: Ottawa, Canada
  • Posts: 780
  • Cheeses: 55
  • Default personal text
Re: Havarti 3 months old.
« Reply #1 on: March 23, 2014, 04:06:08 PM »
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!