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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: AnnDee on February 13, 2016, 05:39:38 AM

Title: Havarti, finally.
Post by: AnnDee on February 13, 2016, 05:39:38 AM
Finally after 8 weeks in the cave, I decided to cut my havarti. I used New England Cheesemaking website recipe with raw jersey milk.
It is mild and buttery, good for everyday eating cheese. My daughter made grilled cheese sandwich with it, which I think makes the cheese taste better. It melts beautifully too.
Title: Re: Havarti, finally.
Post by: Andrew Marshallsay on February 13, 2016, 07:46:04 AM
Congratulations on a lovely looking Havarti.
Please have a cheese from me.
Title: Re: Havarti, finally.
Post by: Al Lewis on February 13, 2016, 04:36:32 PM
Great job!  Have a cheese on me for your great Havarti!
Title: Re: Havarti, finally.
Post by: AnnDee on February 17, 2016, 12:17:32 AM
Thank you for the cheeses!
Cheese!
Title: Re: Havarti, finally.
Post by: lauravanb on February 25, 2016, 03:13:58 PM
Yummmm one of my favorite cheeses! Awesome melt on that!
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