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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Baby Chee on September 07, 2009, 04:28:45 PM
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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.
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Well if you are not sure you could grab a few curds and try it?
Badly is a very intrepretive word ... ;D
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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.
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Well whatever you add don't add to much - you need the curds to meld!
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Ok.... I did it:
(http://cityofclifford.com/HavartiTaco.jpg)
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.
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Looks very good! I like taco spices.
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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.
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Yeah I hear yo about cameras. Mine is about 8 years old and fading fast.
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Here's my second Havarti, fresh outta the mold. So soft you can see the hand print from 10 seconds of holding it.
(http://cityofclifford.com/HavartiSoft.jpg)
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.
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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!
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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.
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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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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-
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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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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.
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I have a faith that the basic meat of the cheese can come through the mixes inside. I can tell if one is softer or saltier or drier, etc. Not precise, but I'll see if the washing gave any edge to the cheese.
Already, it seems the washed cheese is quite a bit softer than the other cheese.
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Make notes on your observations. It will help you figure out how to improve your cheeses later.
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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.
I smoke alot of meats also. I have found that walmarts brisket untrimmed is always at least half of what the other stores want about $1.65lb I did just see boston but for $.99lb i'm in louisiana so maybe the prices will make it to you soon.
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(http://cityofclifford.com/RedYel.jpg)
I waxed my Havartis today.
AWFUL TIME.
It was so difficult getting them into the pie tin that I pushed forks into the cheese and then the cheese came apart and hit the wax, thus yellow wax flew everywhere. Good God awful. I'll spend a while cleaning that up. The bottom cheese is arranged to not show the chunks missing.
I tried one chunk and it was SUPER SALTY. But, I think that is because the rind was freshly salted 3 days ago. The meat looked great and had a great texture, but at 8 days it probably has very little maturity.
The Taco Havarti went well. I just dipped edges, then spooned on top and bottom wax.
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did you check the ph? I don't understand how you are suppose to be able to if you have already pressed the cheese lol. I think i'm going to make this, this weekend.
thanks
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My brewing pH meter's registration fluids busted in the freezing cold this winter, so they ran away months ago onto the floor of my brew room. I'm winging it.
But, you made me worry, so I took a slice of the Havarti just now and sealed the cheese back up with cling wrap.
It's not salty at all in the center. 9 days old, creamy. Has a bland taste, naturally. The salty stuff IS the rind. Ah well. Hopefully in 8 weeks it will mature to a nice cheese.
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I was just wondering how do you test the ph after you press it.
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As of these first cheeses-I don't.
So it is hit and miss.
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Chee,
Have you tried these cheeses yet? Your fan base awaits your full report.
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Yes I am very curious about the taco havarti!
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Sorry--I forgot to post about this!
About a month back I opened it and gave most of it to some friends. When trying it, it was around 7 or 8 weeks old, but I don;t remember the exact day of opening. My bizarre Havarti mix-up wasn't well gauged against the regular havarti I made, since I opened the regular havarti after around 2 weeks or so, thus it was crumbly and salty, but went REALLYwell with garden tomatoes.
This havarti was slightly crumbly, but the cheese was matured and full flavored.
The taco mix, ses seeds, parsley, etc. were very spicy!
It was not a cheese-wedge type of cheese, it was ok on crackers but I found it too strong with spice.
My friends gave me a bit this week that was cut with cream cheese and it was absolutely amazing on crackers.
What I would have used this for, if I kept the wheel, was for melting into cheese sauces for noodles.
This would be an awesome cheese to grate down and melt into alfredo sauce.
My problem was just in the amount of taco mix used.
With a mild amount of taco mix (1 oz or less of spices in a 3.5 gallon cheese) would be best for free eating or crackers.
I had filled a small ramekin/souffle cup with taco spice and other additives which were milled into curds.
If you like spicy cheeses: do it.
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I've mixed in a few of my BBQ rubs but only a few tablespoons at a time. Cheese takes on flavor pretty easily most of the time.