Havarti #2 CM 25

[dbudge55]

I made an Havarti using Deb's recipe from https://cheeseforum.org/forum/index.php/topic,1491.0.html. I made a couple of mods. First, I didn't have any MD 89 (where can I get that BTW?) so I used Meso Aroma B and Meso Type III instead. I'm still pretty clueless as to the effects of starter cultures but given that Debra Boyes recipe just calls for generic Meso I figured it would work.

The other thing I did was add dried chives and dill seed instead of dill weed and onions. Hey, it's what I had on hand and it sounded good. The proof, as they say, will be in the "puddin'".

It's in the final pressing right now and I'm going to follow Debbie's advice and give it a soak in water before it goes into the brine. The question I have is that Debbie calls for brine made with the whey. I already have a saturated brine from a previous make and I'm wondering if I just adjust the PH with vinegar if the outcome will be about the same. Any advice would be greatly appreciated.

But my first Havarti was a disappointment. My thermometer broke in the middle of the make and I had really poor curd. Compared to that, this make was text book. I know there's still a lot that can go wrong before it's ready to eat but I feel like I'm off to a good start.

Anyhow, it sure smells good. Here's a picture of it after the third pressing. I'll update later.

[margaretsmall]

Looks good. Saturate brine will be fine. I've made several havartis and the one which had the cold water bath was definitely voted the best. I used aroma B and that worked well.
Good job. Will be interested to hear how the chives/dill combo works.
Margaret

[DeejayDebi]

Chives are great in havarti and you already know I LOVE dill! Looks great DB. I have used several mesos for the make I got the MD 89 from Dairy Connections in Wisconsin.

[dbudge55]

Thanks, Debbie. With a little research I found MD89 at The Cheese Connection in Seattle and ordered some for my next make - which I think I'll have to do sooner rather than later.

[DeejayDebi]

I love havarti anything goes well with it and it's a fast cheese to make.