Just made Havarti today. I used a combination of the recipes from Cheesemaking.com and Culturesforhealth.com. It looks pretty good. I plan on ageing it for about five weeks and eating it young. I will not wax it and wash the rind every two to three days with a salt and vinegar solution. The attached photo is of the cheese prior to soaking and brining. Due to come out of the brine in 20 minutes. Four liters of milk resulted in a 553 gram (1.22 lb) wheel of cheese (weight taken after water soak for two hours).
Here is the cheese after brining. Has a firm, rubbery texture. Was much softer after plain water bath before brining. I hope it ages well.