3rd attempt and larger scale, 17L. Sitting in brine now for 2 days.

Cracked it yesterday.
Very nice taste, it does have a slight blue cheese taste to it since the wax cracked at a point. Not a Havarti taste but overall a very nice flavor.

Sorry Neil,

It doesn’t look like a Havarty should. Also I think you aged it for too long.
I hope that it isn’t too salty.
17 l of milk should make about 2 kg cheese, almost 4 lb. To reach a 2% salt concentration, it is advisable to brine 3-4 hours/1 lb of cheese in saturated brine.

Yes I know id does not look like Havarti. it does have a bit of a strong saltiness but eaten with bread or other one does not notice. This was pre PH meter if i remember right. Im just happy its an enjoyable cheese to eat and not wasted. This is one of the ones that got lost in the back of the fridge LOL.
I will keep trying.
Thanks for the comments!