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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: jwalker on March 23, 2014, 07:43:04 PM
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Well here's my first Havarti at 3 months !
A definite success ! ;D
It started out as a washed rind from GC's book , made with 4 gallons of low temp pasteurized milk , I got tired of maintaining the rind , so I coated and waxed it after the first four weeks.
This is a fantastic cheese , very flavorfull with a beautiful soft texture , and melts very well.
I really don't think this needs any more aging , I think three months is very good.
I'll be making another this weekend , the next one I will just coat and wax right away as I find the rind a little strong.
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Nice cheese! but is it really a havarti? I've been wondering about GC's "same temperature wash" recipe as a traditional havarti (as far as I understand it) is a hot water wash. Her version is certainly on my to do list.
A cheese for you on this wonderful looking cheese!