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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: MiaBella Farm on April 29, 2010, 05:45:04 PM

Title: My two Havartis
Post by: MiaBella Farm on April 29, 2010, 05:45:04 PM
Ok this first Havarti was made 3 weeks ago with too much Dill, but might not be all that bad.

The second Havarti was made on 4/24/10 with less Dill.  Hope they taste good in 60 days!
Title: Re: My two Havartis
Post by: Amatolman on April 29, 2010, 06:10:40 PM
Nice cheeses!
Title: Re: My two Havartis
Post by: Brie on April 30, 2010, 12:14:26 AM
Your cheeses look great--let us know how they turn out!
Title: Re: My two Havartis
Post by: BigCheese on April 30, 2010, 12:28:11 AM
really nice. What size are they? Were they pressed in Kadova molds?
Title: Re: My two Havartis
Post by: DeejayDebi on April 30, 2010, 05:29:47 AM
Looks good Bella! Man that first one would be great sliced on a huck of pumpernickle bread and toasted! Can you have to much dill? LOL
Title: Re: My two Havartis
Post by: cmharris6002 on April 30, 2010, 01:51:12 PM
Oh, I don't think you can ever have too much dill :) Both cheeses look very nice!!
Title: Re: My two Havartis
Post by: DeejayDebi on May 03, 2010, 12:21:45 AM
I didn't think you could have to much dill but that's just me - I love dill!
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