Well here's my first Havarti at 3 months !
A definite success !
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.