Havarti - Taco'bout Havarti

Started by Baby Chee, September 07, 2009, 04:28:45 PM

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Baby Chee

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.

DeejayDebi

Well if you are not sure you could grab a few curds and try it?

Badly is a very intrepretive word ...  ;D

Baby Chee

Quote from: DeejayDebi on September 07, 2009, 05:00:40 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.

DeejayDebi

Well whatever you add don't add to much - you need the curds to meld!

Baby Chee

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.

DeejayDebi

Looks very good! I like taco spices.

Baby Chee

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.

DeejayDebi

Yeah I hear yo about cameras. Mine is about 8 years old and fading fast.

Baby Chee

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.

DeejayDebi

#9
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!

Baby Chee

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.

DeejayDebi

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!

Boofer

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-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Sailor Con Queso

You apparently didn't put herbs in your "washed" wheel. Why not? Now you won't have a true way to compare the two.

DeejayDebi

Quote from: Boofer on September 14, 2009, 03:30:56 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.