So I LOVE Havarti and decided it was time to try one! Used Mary Karlin's recipe and everything went "by the book".
It has been aging for 15 days, and has recently started to form a white coating that feels kind of grainy, like Kosher salt. What is that? Is it this geo everyone talks about? Is it something I should be wiping off?
Posting pics from after the make, and a closer shot of a larger white "growth" spot developing along the edge.
Any advice is appreciated. Should I be wiping off this white stuff and bagging for the remainder of aging (which in this case may only be a month or two)?