Hmm, I wonder what the default milk fat percentage is, since not many mention any. In Finland they sell milk with 0 - 3,5% fat, so according to Danlac I could use 3,5%? Any ideas?
Anyhow, thanks John, I'm pretty sure I will follow some of these directions while making my first havarti (hopefully this evening).
Going to use my typical 10 liter batch (largest pan I have) with store-bought buttermilk culture.
I was already wondering elsewhere, what might be the difference between "Cream Havarti" and just "Havarti". I did some research on the final products' fat content, and didn't see much difference, so I'm assuming it's just a quality/flavor/texture thing. Well anyway, while I'm seeking the "Cream" quality, it somehow feels right to use the 3,5% fat milk (I know it's not whole, but it's the closest I can get with store-bought).
I'm wondering whether to use the b.linens smear ripening process or one of the others. Debra's version seems the simplest, since I wouldn't need the b.linens, wax or vacuum. But doesn't the cheese grow mold in that scenario? I've never been able to hold a moist uncovered cheese mold-free, and I'm doubting I would get the temperature and moisture levels stable enough to ensure that. (since I don't own any equipment)
I've read from here that many people get mold-under-wax. That doesn't sound appealing either, and I've never waxed anything (but have a wax-supply on my way from work so could try it).
How about the b.linens then? How dependent are those of the exact right ripening conditions?