Our First Havarti

[rsterne]

We made our first Havarti, and it is waxed and in the Cave....



Basic recipe is from Ricki's book, and we used 8 litres of 2% and 440 ml. of 18% coffee cream, to emulate the P/F ratio of 1.19 recommended for Havarti by the University of Guelph in their eBook.... This works out to 2.8% BF, and the cheese weighed 2 lbs. 2 oz. (just under 1 kg.) before brining.... We plan to sample it at 6 weeks, and then rewax to complete the 3 month aging.... We used MM 100 culture, so we expect some small eye formation, like we got in our first Gouda....

Bob