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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: ksk2175 on February 21, 2016, 07:01:20 PM
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Here are some pictures of my Dill Havarti make this weekend.
I didn't get that super slimy result after the cold water bath that a lot of others have commented on and I am wondering if it is indicative of something having gone wrong or not. I soaked it for 4 hours in the cold water and 4 hours in the brine. When I took it out of the brine, it felt like it had a definite "skin" on it but the wheel was pliable, kind of rubbery. This is my first make for this type of cheese so didn't know what to expect. It is now in a ripening box in the cave ... 55 f/ 95 rh ... I will keep it there until it feels dry to the touch then I will bag it.
How long does this type of cheese take to mature or when should I be testing it?
This was a 4 gallon make using 3 gal P&H and 1 gal cream top, non-h. (My local natural grocers just started carrying it in gallon quantities for about $7.25 gal which is better than the half gallon prices so I grabbed a gallon to mix it in and try it out)
I followed the recipe on NEC website and compared it to Peter Dixons recipe, then made adjustments using MM100, floc test, and cooking time based on feel. I did not press under whey this time but will try that in the future.
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pics ...
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Pics 2 ...
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Beautiful cheese!!! Awesome dispersion of the dill throughout! AC4U!!
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A humdinger of a cheese. Have one on me, also.
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Agreed, a beautiful result; looking forward to the taste test!
I wouldn't worry about not getting a slimy feel; I'm guessing that has to do with pH levels and/or calcium leaching from the rind -- or at least, that's the sort of thing I've read about when someone brines a cheese without adding appropriate amounts of vinegar and CaCl to the solution.
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Agreed, a beautiful result; looking forward to the taste test!
I wouldn't worry about not getting a slimy feel; I'm guessing that has to do with pH levels and/or calcium leaching from the rind -- or at least, that's the sort of thing I've read about when someone brines a cheese without adding appropriate amounts of vinegar and CaCl to the solution.
Thanks. I wondered that also. My brine did have both the CaCl and vinegar added to it so maybe that is why no leaching. Im looking forward to the taste test as well.
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Any suggestions as to how long I am letting this one sit before trying? I will bag it for most of its maturation.
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NEC recommends about 3 months in the recipe.
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Agreed, a beautiful result; looking forward to the taste test!
I wouldn't worry about not getting a slimy feel; I'm guessing that has to do with pH levels and/or calcium leaching from the rind -- or at least, that's the sort of thing I've read about when someone brines a cheese without adding appropriate amounts of vinegar and CaCl to the solution.
Adding to this-- don't worry might be better put as "that's the way it's supposed to be". Good job! :D
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Thanks for the cheeses! I am excited to see how this one turns out and will definitely post a taste report in a few months.
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Tried this Dill Havarti today at 10 weeks.
I think the texture was great. Very creamy, semi-soft, flexible, moist. Melted easy and fast.
The flavor was evident of two things. Not enough time in the brine as I would have liked more presence of salt in the flavor and I used way too much dill. The dill is a bit too bitter. It is still a very delicious cheese that I will enjoy eating. I decided to wrap it back up to give it some more time. So far a success in my book.
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Excellent job, Ken. Sorry the proportion of dill was too heavy. Just a note for your next iteration. ;)
Have a cheese.
-Boofer-
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I am wondering if dill would be a nice change to a Caerphilly ???
Oh and thanks for the pics and a cheese to you for that ;D
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Wow, that's great documentation...and the cheese looks pretty good too :) congrats and enjoy!
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Excellent job, Ken. Sorry the proportion of dill was too heavy. Just a note for your next iteration. ;)
Have a cheese.
-Boofer-
Thanks Boofer. Definately noted but it really did turn out well.
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I am wondering if dill would be a nice change to a Caerphilly ???
Oh and thanks for the pics and a cheese to you for that ;D
I know I am shaming myself but I have yet to taste Caerphilly. Is it a tart/sour type cheese?
I recently tasted a Cotswold of mine that didn't turn out all. It had onion and chive in it and was really looking forward to it but I must have let the PH drop too low .... Crumbly and sour. Have you ever put onion in Caerphilly?
Thanks for the cheese.
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Wow, that's great documentation...and the cheese looks pretty good too :) congrats and enjoy!
Thank you sir, will do.
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Excellent looking cheese , dill is one of my favorites in cheese , or on potatoes , on just about anything.
I've done Dill Gouda before , aged it for six months , great.
Good job , have a cheese on me too !
Jim.
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Excellent looking cheese , dill is one of my favorites in cheese , or on potatoes , on just about anything.
I've done Dill Gouda before , aged it for six months , great.
Good job , have a cheese on me too !
Jim.
Thanks Jim, Gouda is next for me .... Havarti and Gouda are similar and I cant wait to see if I can get a good recipe going...