Holy Havarti

[mdmoore00]

The puns in the cheese making world are too cheesy to resist. I opened a six week havarti last evening and I have a heavenly experience. First of all I had planned to make a gouda but I inadvertently followed the havarti recipe. But there was a reason i had the page on Havarti, i couldn't decide which of the two to make. The make https://cheeseforum.org/forum/index.php/topic,11214.msg86156.html#msg86156. The little box i used got way too humid and molds took off. this has since relieved me of my fear of natural rinds.

It turned out springy but not rubber, lightly buttery-nutty, with a light swiss-ness. I love it, as do my friends and family!

I dont know what else to write about this cheese other than YUM.

[High Altitude]

Very pretty!  How did you treat the rind during aging?

[bbracken677]

Very nicely done!  A cheese for your cheesy success! 

Everyone seems to be hitting homeruns today!  The picture makes me want to run out and get some milk to make one!

[KTownCheese]

Looks good!  Im jealous and hungry all at once!

[mdmoore00]

Very pretty!  How did you treat the rind during aging?

I used a light salt brine on the surface for a few weeks and then dry brushed it every few days for the remainder.

[High Altitude]

Thanks...I have GOT to make one of these.  A cheese to you on this holy make!

[H-K-J]

Very very nice
definitely deserves a cheese ;D

[mdmoore00]

Thanks everyone on your great comments. Now i need to keep my makes consistent! That I fear will be the hard part. I hope my notes are detailed enough to keep things repeatable.