Made a Havarti 1 month ago (200 cheese-making recipe book)
1. ripened in container for first 2 weeks, took on a funky fermented/sour smell
2. removed from container and let it sit "au natural" in the cave
3. rind dried out, formed various molds, wiped molds off
4. aged for 1 month, broke open the other day and low and behold:
It's absolutely beautiful
texture is spot on
tastes very tangy - we vacuum sealed it and put it back in the cave.
Do we need to let it age more? What could have gone wrong?
Of course I attached pictures. Please help!