I've been looking around for havarti and gouda recipes. Taking out the slight nuances here and there from each recipe, it seems that the only difference between gouda and havarti is that you ad some salt right after washing for havarti.
Milk is 3.25% for havarti and about 2.75% for gouda
Bring milk to 86-88F
add MM100 + FD (or Aroma B). Let ripen about 30 minutes.
Cut in 1/2" cubes
stir 20 minutes
Wash in two or three stages, raising temperature to 100-102F
Add salt (for havarti only)
Stir about 30 minutes
drain at 6.3PH
Press until whey about 5.5PH
Brine in 18-22% for 3 hours per pound(for both cheeses)
Is this assumption true? or am I missing something?
The salting technique is actually a HUGE difference. Havarti is salted during the washing phase. This puts the brakes on the lactic acid producing bacteria and produces an extra mild and pliable cheese. Gouda is also washed but is traditionally brined after pressing. This allows the Gouda to develop more acidity than the Havarti.
Yes, I loves me a ham sammich with havarti! The grocery store type has an orange "rind" which seems fake to me, as if they'd sprayed it with food coloring. Different aging techniques for the two types also, right?
Quote from: Digitalsmgital on December 28, 2013, 02:54:37 PM
Yes, I loves me a ham sammich with havarti! The grocery store type has an orange "rind" which seems fake to me, as if they'd sprayed it with food coloring. Different aging techniques for the two types also, right?
Caldwells book "Mastering Artisan Cheesesmaking" , gives very similar aging techniques for both , 55 degrees and 85-90% RH , the main difference is the time span , 2-3 months for Havarti and 3-12 months for Gouda.
I have made many Goudas so far , but just made my first Havarti last week , will let you know how it's coming along in 2-3 months. :D
She also says either cheese can be waxed , coated , or washed , not sure what the traditional method would be tho.
Traditionally, gouda is waxed and stops aging at about 6 months when waxed or sealed. If you've had a coated gouda, like a beemster classic or X-O, then it can age for years. That's what I'm shooting for, aged coated gouda. The taste and texture is so complex yet balanced, it's an incredible cheese!