Okay, so there are plenty of long term prospects in the cave and even a Lancashire for fairly quick gratification.
This weekend I have decided to venture into the world of Havarti which I have grown quite fond of in the last couple of weeks.
So my dilemma is deciding which of the numerous recipes to adopt. I will be heat treating my raw Jersey milk in the interest of making a Havarti I can cut into in 30 to 60 days I am looking to come close to the commercial creamy Havarti I have been eating which has a pretty soft flexible paste, good buttery flavor and only a slight tangy aftertaste.
I have reviewed the John (CH)'s comparison which I have consolidated into an easy to read comparison spreadsheet (attached).
I am looking for advise from all Havarti-iers. Those who have used one or more of the makes in the spread (hello deejay Debi), and or custom makes that have yielded exceptional creamy results.
Obviously, not sitting together sampling and discussing different Havarti recipes, makes this a thankless task but, alas any help, opinions, rants, etc. will be highly appreciated and I thank you in advance for taking the time.