First Dill Havarti

[High Altitude]

So I LOVE Havarti and decided it was time to try one!  Used Mary Karlin's recipe and everything went "by the book". 

It has been aging for 15 days, and has recently started to form a white coating that feels kind of grainy, like Kosher salt.  What is that?  Is it this geo everyone talks about?  Is it something I should be wiping off?

Posting pics from after the make, and a closer shot of a larger white "growth" spot developing along the edge.

Any advice is appreciated.  Should I be wiping off this white stuff and bagging for the remainder of aging (which in this case may only be a month or two)?

Thanks!

[Pete S]

  Was it salt from the brine leaching out. How did it turn out. I am going to try that next
                                                                                                                                     Pete

[High Altitude]

Pete, I never did figure out what the white stuff was.  Because it developed over a few weeks, I think it must have been something "growing" as opposed to salt.  I wiped it off fairly easily and then vacuum-packed it.  Still have not tried it though it IS ready now!  I will probably open it soon to taste it on the young side, and age the rest til company arrives in November.  Will post new pics as soon as I cut  ;D.

[Pete S]

 It must be a mold , but I don't know of a mold that is grainy    Pete

[JeffHamm]

Sounds like geo.  It can sometimes feel like sandpaper.

- Jeff

[High Altitude]

Thanks Jeff...that's what it was then...like sandpaper.  Anyway, once cleaned & bagged, it looks so pretty that I almost don't want to eat it now  ::))!