This is a 6 gallon Havarti. It is about 2 weeks old. It feels real dry to the touch. I would like to vac seal it. Is it ready or did I let it dry too much?
(http://i37.photobucket.com/albums/e87/steffb503/100_1328.jpg)
Have you been keeping it in a ripening container? If so, that is where it should continue to be kept until it is ready to be eaten (at least according to the recipe I used). It appears that the wheel has some mold growth on it. If so, it should be wiped down with apple cider vinegar to remove it.
I vacuum pack my Havarti at about 2 months old, then refrigerate it, because I don't like the flavor to get stronger.
No that is not mold just very dry spots.
So where have you been keeping it?
It has been air drying in the kitchen.
The recipe I've got for Havarti calls for it to go directly from the press into a ripening container at 54 degrees F and 90% humidity.
What does your recipe say?
From The Cheese Makers Manual;
After pressing brine in heavy brine for 2-3 hrs.
Air dry till rind is dry.
Wax. Place in cold room.
I am yac sealing so I let it dry longer.
What does your recipe say?
I used the recipe from "200 Easy Homemade Cheese Recipes" by Debra Amrein-Boyes. It calls for putting the cheese in a ripening container at 54*F and 90% humidity for 4 weeks. It was definitely ready to be eaten at that point. I vac sealed the rest of it and have been keeping it in the fridge so it doesn't get too strongly flavored.
Thank You
I ca sealed it. I will wait a bit to try it.
I hope it turns out for you.
That was supposed to say Vac sealed.