I’ve been making Havarti for several months, and it has, so far, turned out marvelously every time.  I know it’s designed to be a mild flavored cheese, and it certainly is that.  I was wondering what it would be like if I aged it a bit longer, say 6 months or so?  So I thought I’d see if any of you have tried a more mature Havarti, and what you thought of it?

No Havarti experiance here.

Been a very long time since i made it, one of my first cheese if I recall. Havarti can have a strong flavor to some, guess depending on the milk used. I think any cheese is wasted if younger then 6 months (Brie Cam the exception), it will get stronger.

I cracked open a 5 1/2 month old Havarti last night.  The flavor was definitely enhanced, although it was still a mild cheese.  None of the sharpness of the cheddar types.  I’d recommend it.

Great job! I feal 6 months is the least for doing proper aging.