Here's the recipe. By the way, this stuff is gooey at room temp.
Havarti 1
From 200 Easy Homemade Cheese recipes by Debra Amrein-Boyes page 194
Milk - 7 qts 2% cow milk - Harmon's brand
M101 - Mad Millie default - Mother culture 1TBS
CaCl2 - 2ml
Calf Rennet - 2ml
1/6 C Salt
Heat to 90F: 65F @ 1322, 90F @ 1342 (hit 94F)
Add culture, ripen 30min at 90F (actually added culture to milk when it was 65F at start)
Add CaCl2 and stir @ 1356
Add rennet and sit to cold break: 90F, start 1401, floc 1408, multi 3.5, total time 25min, end 1426
Cut curd 0.5 in @ 1438
Stir 10 min, let settle - end 1444
Remove 1/3 whey and replace w/ 170F water to bring to 100F
Add salt
Hold @ 100F for 30 min stirring ea 5 min: start 1456, end 1526
let curds settle and mat
Strain in cloth lined colander, break up to release whey
Fill cloth lined mold and press at 8psi for 20 min
Redress and press at 18psi for 8 hours
Ripen at 45F and 90% humidity for 4 weeks, turning daily the first week, then every second day.