Here are some pictures of my Dill Havarti make this weekend.
I didn't get that super slimy result after the cold water bath that a lot of others have commented on and I am wondering if it is indicative of something having gone wrong or not. I soaked it for 4 hours in the cold water and 4 hours in the brine. When I took it out of the brine, it felt like it had a definite "skin" on it but the wheel was pliable, kind of rubbery. This is my first make for this type of cheese so didn't know what to expect. It is now in a ripening box in the cave ... 55 f/ 95 rh ... I will keep it there until it feels dry to the touch then I will bag it.
How long does this type of cheese take to mature or when should I be testing it?
This was a 4 gallon make using 3 gal P&H and 1 gal cream top, non-h. (My local natural grocers just started carrying it in gallon quantities for about $7.25 gal which is better than the half gallon prices so I grabbed a gallon to mix it in and try it out)
I followed the recipe on NEC website and compared it to Peter Dixons recipe, then made adjustments using MM100, floc test, and cooking time based on feel. I did not press under whey this time but will try that in the future.