The puns in the cheese making world are too cheesy to resist. I opened a six week havarti last evening and I have a heavenly experience. First of all I had planned to make a gouda but I inadvertently followed the havarti recipe. But there was a reason i had the page on Havarti, i couldn't decide which of the two to make. The make https://cheeseforum.org/forum/index.php/topic,11214.msg86156.html#msg86156 (https://cheeseforum.org/forum/index.php/topic,11214.msg86156.html#msg86156). The little box i used got way too humid and molds took off. this has since relieved me of my fear of natural rinds.
It turned out springy but not rubber, lightly buttery-nutty, with a light swiss-ness. I love it, as do my friends and family!
I dont know what else to write about this cheese other than YUM.
Very pretty! How did you treat the rind during aging?
Very nicely done! A cheese for your cheesy success!
Everyone seems to be hitting homeruns today! The picture makes me want to run out and get some milk to make one!
Looks good! Im jealous and hungry all at once!
Quote from: High Altitude on May 09, 2013, 06:03:44 PM
Very pretty! How did you treat the rind during aging?
I used a light salt brine on the surface for a few weeks and then dry brushed it every few days for the remainder.
Thanks...I have GOT to make one of these. A cheese to you on this holy make!
Very very nice
definitely deserves a cheese ;D
Thanks everyone on your great comments. Now i need to keep my makes consistent! That I fear will be the hard part. I hope my notes are detailed enough to keep things repeatable.