This reed cheese mat is used when air drying cheese, especially soft, mold ripened cheese. Using this mat will allow whey to drain and air to circulate when cheese is draining, air drying and aging. Heat four gallons of milk to 86F in a water bath, or stovetop. Add 1packs C culture and let the milk ripen for 45 minutes. Add 2. Let rest undisturbed for about a 36 minutes. Check for curd a proper firmness. To do this, insert a knife with the blade sideways and gently pull upwards, if the curd splits it's ready to be cut.
Do this by making a checkerboard patter with a curd knife, then insert a ladle, or very loose wisk, to make horizontal cuts. Once drained, add herbs to the curd and mix well, be sure to keep the curds broken up while mixing. Transfer drained curds into a cloth lined cheese mold and add 8 lbs of weight for minutes. Turn the cheese and rewrap it. Then, increase the weight to 16 lbs for the next 2 hours.
Turn and rewrap the cheese every 30 minutes. After pressing, the cheese cloth can be removed. You will need a saturated brine prepared for salting this cheese, find all of the details you need on brining here. Unmolded the cheese and tranfer it into to a saturated brine for hours. Sprinkle the top surface with salt and flip the cheese half way through to brine evenly. The cheese is now ready to age.
While aging, turn the cheese daily and wipe down with a light brine 1 tsp salt in a quart of water every days. I made this cheese after only 5 weeks of cheesemaking and it was a success. The cheese looks nice, melts wonderfully and has a nice supple texture.
Next time I wont add chives though but that has nothing to do with the recipe. Since this came out so well, I have to give the recipe 5 stars! Thanks again! Craving something else? Choose from our selection of over recipes featuring Wisconsin Cheese. In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta , to swiss cheese and cheddar varieties.
But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Like Be the first! All About Havarti Cheese What does havarti cheese taste like? How is havarti cheese made? Why does havarti cheese have holes? How long is Havarti cheese aged? Pairing Havarti Cheese What beer goes well with havarti cheese? What wine pairs best with havarti cheese? What accompaniments should I serve with havarti cheese?
Conclusion Ready for a cheese tasting night featuring havarti? Comments Leave A Comment. If you liked this article, check out these related ones. Tips How to Serve Cheese in the Summer. Tips A Hard Cider Story. Some seem to have no holes or a few holes but nowhere near the Cracker Barrel std I use.
Do you have one that measures up? Sargento failed. Based on general description I would also rule out all Creamy Havarti. In the last two U. We work with some of the top Master Cheesemakers in Wisconsin. Good, sharp cheddar is hard to […]. Is it still available? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Close Menu. Havarti Cheese: The Danish Delight Born in Denmark and perfected in Wisconsin, Havarti cheese is smooth, buttery, and deserving of a place on your cheese platter. What Is Havarti Cheese? Wine and Other Pairings Havarti is the perfect addition to a wine and cheese party.
Wine: Havarti loves a good red wine like Beaujolais, cabernet sauvignon, pinot noir and merlot, and can stand up to the high alcohol of a red zinfandel.
Beer: Havarti cheese is perfect with the entire spectrum of beers, from a lighter pilsner or weiss to a saison or sour ale to a hefty stout. Comments Kathryn Muich. Ralph Elliott.
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