I saw some Havarti in the market the other day, and aside from being rather pricey, it looked quite good.  I’m toying with the idea of making one, and I was wondering if anyone has tried this variety?  The process is a bit more involved; but it sounds like it would be great.  Input please.

I can see u r the only member here since ages. Even Rick doesn’t answer.

Yes, I was out of touch myself for a long while, while I focused on learning to grow mushrooms.  Other distractions as well.  Now I’m hoping to get people interested in revitalizing the forum.

Did u manage to grow mushrooms?

I am always lurking

I will be retiring this year, and hope to get back to cheese making along with lots of other activities. You’ll be able to follow our adventures living “off the grid” here:

http://www.rickandlynne.com/otg

Rick

Nabil - 31 January 2015 08:29 AM

Did u manage to grow mushrooms?

I was able to grow some King Oyster, and I’m working on Pearl Oyster and Black Poplar now.

I made some in the early years but dont recall how it was, too long ago sorry LOL
Was wondering if you were going to show up Nabil

Just realized Ive been doing this for 8 years, man time flies

Somebody asked me to do Havarti for class. I’ve never made it, but I’ll have to figure it out before I try to teach a class.

It didnt turn out like store bought but still tasted good
Just did a search, I did 3 attemps, no go.

I think I’m in the same boat.  I’d like to make one; but the process is so different that I’m somewhat reluctant to go for it.  I suppose the thing to do is just to do it.  So maybe I’ll git r’ done one of these weeks (Friday is cheese making day around here).

I’ve been surfing for recipes on this one, and it’s really confusing.  There are an incredible variety of opinions on how this should be made.  This includes differences in temperatures, cold water soak, pressing, and even the cultures used.  I’ll have to sit down and do some amalgamating to come up with my own recipe and just go for it.

Ive used rick carol book, New england site http://www.cheesemaking.com/store/pg/208-Havarti.html and dont recall the other.

Well it’s time to bite the bullet and just do it.  I’ve started a batch of Havarti today.  I’ve decided to go along with Rickki Carroll’s recipe with one exception:  I’m using MM100 culture instead of the C101 they recommend.  The MM100 yields a more buttery flavor; I use it in my Gouda.  So, I’ll let y’all know how it comes out.

Here’s the finished product.  I’m pretty happy with this one, at least for now.  After all, the proof is in the eating.

I didn’t add flora danica, like some of the recipes called for.  And I pressed it a bit harder than recommended.  Instead of pressing at 8 and 16 lbs, I used 20 and 30 lbs.  I was thinking that the recipe was intended for a smaller mold; but as it turns out I was told the recipe was actually done in an 8” mold.  So, if there’s a next time, I may lighten up on the pressure - that is, unless it’s what I want like I did it.

Looking real good Havarti suposed to be high fat content.

And this one is.  It’s made from Jersey milk - 25% more cream than Holstein milk.  I’m loving the creaminess of these cheeses since I switched.