Author Topic: Havarti - Taco'bout Havarti  (Read 2560 times)

Offline Baby Chee

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Havarti - Taco'bout Havarti
« on: September 07, 2009, 11:28:45 AM »
I'm presently doing Brie, but want to try a batch or two of Havarti in the next week.

My question: what can you add to Havarti?

I notice a free-style addition of "herbs" in some recipes.  Here I have tracked down caraway seed, onion, dill weed, etc. used in members' Havartis.  But, can you add stuff like Cinnamon or Taco Seasoning or Curry Powder, etc?

How crazy can a person get with this cheese before it goes badly?
Thanks for the help.
« Last Edit: September 09, 2009, 03:09:23 PM by Baby Chee »
“For centuries, people thought the moon was made of green cheese. Then the astronauts found that the moon is really a big hard rock. That's what happens to cheese when you leave it out.”


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Offline DeejayDebi

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Re: Havarti - Custom Crazy
« Reply #1 on: September 07, 2009, 12:00:40 PM »
Well if you are not sure you could grab a few curds and try it?

Badly is a very intrepretive word ...  ;D

Offline Baby Chee

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Havarti - Custom Crazy
« Reply #2 on: September 07, 2009, 12:05:07 PM »
Badly is a very intrepretive word ...  ;D
Very true!

I meant: before the cheese goes runny or molds in a way unwanted for the expected final aroma/texture.

I'll try a little and see how it goes.
“For centuries, people thought the moon was made of green cheese. Then the astronauts found that the moon is really a big hard rock. That's what happens to cheese when you leave it out.”

Offline DeejayDebi

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Re: Havarti - Custom Crazy
« Reply #3 on: September 07, 2009, 12:15:42 PM »
Well whatever you add don't add to much - you need the curds to meld!

Offline Baby Chee

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Re: Havarti - Custom Crazy
« Reply #4 on: September 09, 2009, 02:16:40 PM »
Ok.... I did it:

HAVARTI!!

With Taco Mix, Sesame Seeds, Parsley, Salt (of course), and love.

It was made using the New England Cheesemaker's process detailed on the web on her site, except this cheese will sit in brine 10 hours instead of a 6.0 pH water soak before the brine.  Tomorrow's vanilla Havarti will be the same minus herbs but will hit the cheese bath.

Everything went pretty well.  I have a cheese that is nearing 4lbs., and it smells delicious with the taco mix and herbs.

All other cheeses are going quite well: no splitting or mold on the Goudas, and the 10" Cam is salted and in the cave c. 59ºF.
“For centuries, people thought the moon was made of green cheese. Then the astronauts found that the moon is really a big hard rock. That's what happens to cheese when you leave it out.”


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Offline DeejayDebi

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Re: Havarti - Taco'bout Havarti
« Reply #5 on: September 09, 2009, 07:58:43 PM »
Looks very good! I like taco spices.

Offline Baby Chee

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Re: Havarti - Taco'bout Havarti
« Reply #6 on: September 09, 2009, 08:02:30 PM »
Smelled pretty good too!  It isn't so laden with the spices that it crazy, but the spices really worked into the curd and water, so I got some coloring as well.  You can't tell from my awful camera though.  It presently has a slight coffee color.
“For centuries, people thought the moon was made of green cheese. Then the astronauts found that the moon is really a big hard rock. That's what happens to cheese when you leave it out.”

Offline DeejayDebi

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Re: Havarti - Taco'bout Havarti
« Reply #7 on: September 09, 2009, 08:22:44 PM »
Yeah I hear yo about cameras. Mine is about 8 years old and fading fast.

Offline Baby Chee

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Re: Havarti - Taco'bout Havarti
« Reply #8 on: September 10, 2009, 05:20:18 PM »
Here's my second Havarti, fresh outta the mold.  So soft you can see the hand print from 10 seconds of holding it.

It's soaking in the cool water at the moment.  5 more hours and it hits the brine.

This is cheese #7.
Tomorrow, 2 Stiltons.
“For centuries, people thought the moon was made of green cheese. Then the astronauts found that the moon is really a big hard rock. That's what happens to cheese when you leave it out.”

Offline DeejayDebi

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Re: Havarti - Taco'bout Havarti
« Reply #9 on: September 10, 2009, 06:58:40 PM »
It looks very nice Baby Chee. I have gotten a none to few hand prints in the cheese after removing them from the molds. They flatten out.


Sheesh I can't type lately! I think I may have worn out my laptop!
« Last Edit: September 11, 2009, 08:14:36 PM by DeejayDebi »


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Offline Baby Chee

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Re: Havarti - Taco'bout Havarti
« Reply #10 on: September 11, 2009, 08:12:18 PM »
Oh good.  Well, it is soft, so it has already molded to the drying mat.

The water soak had no ill effects to the exterior.  To the interior/taste I have no idea.  It's benn soaked in brine over night (6 hours) and is now under a lid drying out in the cave.  The brine wiping will be an ordeal for weeks.
“For centuries, people thought the moon was made of green cheese. Then the astronauts found that the moon is really a big hard rock. That's what happens to cheese when you leave it out.”

Offline DeejayDebi

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Re: Havarti - Taco'bout Havarti
« Reply #11 on: September 11, 2009, 08:16:39 PM »
I make cheese washing a part of my daily routine. Come home from work wash up and wash the cheeses - then make supper.

Priorities you know!

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Re: Havarti - Taco'bout Havarti
« Reply #12 on: September 14, 2009, 10:30:56 AM »
I'm curious. How many cheese caves do you have working now?

You mentioned brewing before. Are you lagering as well?

Are you aging any salami or sausage?

As I said, just curious.  :)

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Offline Sailor Con Queso

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Re: Havarti - Taco'bout Havarti
« Reply #13 on: September 14, 2009, 10:51:28 AM »
You apparently didn't put herbs in your "washed" wheel. Why not? Now you won't have a true way to compare the two.
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Offline DeejayDebi

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Re: Havarti - Taco'bout Havarti
« Reply #14 on: September 14, 2009, 07:05:32 PM »
I'm curious. How many cheese caves do you have working now?

You mentioned brewing before. Are you lagering as well?

Are you aging any salami or sausage?

As I said, just curious.  :)

-Boofer-


Right now my two "mini caves" are filling with cheese. I haven't been brewing lately seems to have gotten old for me. I personnally do good to have one or two beers a month. I mostly brew it and give it away. Still have a few kegs out that haven't come back yet.

Sausages I do mostly in the fall/winter. Meat is ridulas up here right now. $4.87/lb for a brisket? $4.29/pound for pork butt? Come on! We've been whittling down the freezers for a while. I normally do a full smoker every weekend so we will be eatting well for a good long time. I have two small ones and there's only two of us here.