Havarti is a wonderfully creamy rindless semi soft cheese o Danish origin. It melts nicely and can be used in many recipes or enjoyed by itself. Havarti can be made plain or with various herbs and spices. I like dill and onions best. Its also often made with caraway seeds, cranberries, garlic, basil, coconut, and jalapeños.
If you haven’t tried this cheese – try it! Its one of my favorites.
The making of Havarti cheese is fairly simple but does require a few commercial cultures which can be purchased through: Dairy Connections Inc.
Making Havarti adapted from recipe by Peter Dixon
4.5 Gallons Pasteurized milk at 86-88 °F
1/4 teaspoon Mesophile Aromatic Type B (starter )
1/4 teaspoon MD-89. This culture is used to enhance the buttery flavor and produce some small eyes in the cheese.
1/4 teaspoon Add double strength rennet mixed in 1/4 cup pure water
1.2 grams flaked salt
1 tablespoon Dill weed (optional)
Heat whole milk to 86-88 °F.
Add cultures to a few teaspoons of pure water dissolve, add to the warmed milk and mix well.
Allow milk to sit undisturbed to ripen for 30 minutes.
Add rennet to ¼ cup pure water mix well and add to milk, stirring well.
Check for clean break before beginning to cut . Cut curds into small 1/4 inch pieces. Let curds stand undisturbed for 5 minutes after cutting before beginning to stir.
Stir gently using a wire whisk to break the curds into pea sized pieces.
Gently stir curds in whey for 15 minutes while keeping 86-88 °F.
Let curds settle to the bottom and push to one side and drain off whey equal to one half of original milk volume. Save whey.
Add 130°F water (in two stages below) in an equal volume to replace the drained whey while continuously stirring curds.
First raise the temp to 93 °F and stir for 5 minutes.
Second add the remaining water for a final temperature of 97-98 °F.
Stir and cook for 30 minutes at 97-98 °F.
Let curds settle to the bottom of vat for 5 minutes and then push the curds towards the back of the vat to form a curd pack. Drain off liquid until the curd pack is covered by 2 “ and stir the curds vigorously.
Drain off the liquid and continue stirring and breaking up curds while putting into cheese hoops. Add herbs now.
Press with 1 1/2 lb. weight per 1 lb. cheese.
Remove cheeses from press, turn over, and put back in hoops.
Return to press. Repeat 2 more times every 15 minutes.
Repeat 3 more times every hour.
Remove from press and place in saturated brine of 4 tablespoons salt/gallon of whey for 2 1/2 hours per lb. of cheese depending on desired salt content. Brine pH should be around 6.0-5.8. Final pH after brining should be about 5.2.
Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 4 lb. of cheese.
Five 14 ounce Havarti wheels with Dill pressed using a Kadova mold
After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed or vacuum-sealed as soon as the surfaces are dry enough.
Wheels are stored at 50-55 °F and 85-90% RH for at least 30 days for a young cheese and 120 for a mature cheese.
Cheeses in wax will last 6 months.
The higher the temperature during drying and aging, the greater chance the eye development. A slice of Havarti typically has many mechanical openings and a soft, creamy texture.
Site Topical Menu
(talk to others, ask questions and share your experiences)
Stay on top of your DSP recipes and links! Download our FREE Toolbar by clicking the link below!
toolbar powered by Conduit
The Smoke Ring - A linked list of BBQ websites
A complete list of The Smoke Ring members
© DJx2 2007