First Havarti

[nccheesemike]

Made a new to me Cheese type Havarti yesterday. I decided to add in Horseradish Mustard Seeds and Rosemary. It was a good day and fun Cheese to make. Only stumbling block was when adding 130 degree water it took longer for curds to come up to temp from 88 degrees to 95 and hit 100 instead. Followed another cheesemaking.com recipe for Havarti. I'll go for a natural rind and wipe this cheese with brine every 3 days. Plan to age till and try on Mother's Day weekend in May. Enjoy the cheeseporn

Mike

[awakephd]

That should have some kick! Look forward to the taste test.

[nccheesemike]

Thanks Andy! I have always been a fan of strong flavors. This cheese idea came to me from buying the Roth Cheese Horseradish Havarti at WF when buying milk. I love that cheese. They use chives instead of rosemary but I added all to a spoonful and thought it tasted good. If it turns out with a kick I won't complain. I'll follow up on the post too

[AeonSam]

Nice looking wheel!

You say this is a cheesemaking.com recipe?

I've avoided them because I don't want to take the time to find out the actual culture names since they typically write it in as their own package. I also like ph markers.

They do however, have the most generous list of free cheese recipes so I have to give that to them

Sam

[AnnDee]

Beautiful cheese! Looking forward to taste report.

Nice looking wheel!

You say this is a cheesemaking.com recipe?

I've avoided them because I don't want to take the time to find out the actual culture names since they typically write it in as their own package. I also like ph markers.

They do however, have the most generous list of free cheese recipes so I have to give that to them

Sam

Sam, I found out long time ago the equivalent of some of NEC cultures and put it on my notes.


15. BUTTERMILK NEC
CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.
>>> Flora Danica (aroma meso)

16. C201 NEC
CULTURE INCLUDES: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose
>>> Danisco Su Casu or TA&LH

17. C101 NEC
CULTURE INCLUDES: lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris
>>> Danisco MA11

[AeonSam]

Thanks Ann!

That's really helpful.

Sam

[nccheesemike]

Thank you AeonSam and AnnDee!! I'm very happy with how the make turned out. It's aging nicely in the cheesecave now.

Sam, yes I've pulled most of my recipes off their website or Home Cheese making book by Ricki Carrol I bought. As novice as I am I find the recipe easy to follow. Let us know if you give them a try.

Mike