After the Irish Dane Debacle, I had high hopes for my Havarti that was ageing quietly in the cave, kind of like the quiet sibling next to the brash noisy twins ripping up the furniture. It was 60 Days and I decided that it was time to see if I had three pounds of Heavenly Havarti or was it destined for the bin like the brash twins.
I always like to try my cheese right after the first cut. This can give me some indication about the flavour. Right away I could feel the creamy texture of the paste, then there was some firmness in the centre of the cheese. I then cut my piece to bring up to room temperature, snapped some picture and then divided the rest into portions and vacuum sealed them. The have all been marked with who they are going to and back into the cave.
After waiting for the kids to go to bed, and the cheese to come up to temperature, it was time to see if this has been worth my time and effort. I have to say I was not disappointed at all, it has the “Havarti” taste right down to the slightly acidic bite when you first try it. You then get a mellow flavour I can’t quite place yet, then it finishes with a nice tang that leaves you wanting more. The aroma was what I expect to have with Havarti, the slight sour almost lemon smell. It was a pleasant experience.
I took some into work and overall the comments were favourable. Almost everyone was quite happy with the flavour, texture and aroma. Sometimes I wonder if they are humouring me, but I like to think they just really enjoy my cheese.
I have made some notes for the next time and top of the list is to cut the curd larger to give the cheese a softer texture and use a saturated brine to develop the rind rather than dry salting. Lastly I will try to age it longer before vacuum sealing it.
Well one out of three is crappy odds, but I am happy.
Go and make some cheese, or eat some you like.