The posting here mentioned 3 new havarti's created in July. My initial plan was to age them around 2 weeks to see what would happen. Part of the excitement in getting the recipe fairly correct was tempered by a miscalculation in the salt content.
Consequence was the cheese took on a slightly different flavour about 2 weeks after drying and went its own way when it was cut nearly 3 months later. What was great was the ageing process produced lovely holes in the cheese as well as a bit of sharpness in taste which was well balanced with the creamy nature of havarti.
I was able to correct the salt content later on in another batch that should be ready by early December. This one though would need to be saved by some table salt added before eating.
The cheese experiments continue
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