Is My Harvarti Worth Saving

[3hillsfarrell]

My first Harvarti has been in a ripening box for 4 weeks and is growing fluffy mold and some darker colors. Do I chuck it or wax it?

[mikekchar]

The mold and dark colors on the outside are almost certainly fine from a "can I eat it" perspective.  However, Havarti is a rindless cheese and so the flavors introduced by the mold will probably be unwelcome.  Give it a good clean, dry it off and wax it.

[Kate Downham]

I often make havarti with a natural rind. It adds a different dimension of flavour, which I like the taste of (the moulds on mine are usually white or blue), but not to everyones taste if you just want a very simple havarti similar to a purchased one.

[michoutim]

I would let it dry up to the stage you can great it, and use it for cooking. Once I did a mistake (forgot the white mould for a Camembert, I think, I let is dry in the fridge, it became hard and it was parmesan like except it was oily because made with full cream milk!) My friends were amazed!