Kamil Perry
Havarti is a semi-soft cheese that is traditionally made from cow's milk with the addition of rennet to curdle the milk. It is a mild, buttery, and slightly sweet cheese that is perfect for sandwiches, grilled dishes, and cheese boards. The cheese is aged for around three months, during which it is turned daily and wiped down with a light brine every 2-3 days. In this article, we will explore the process of making Havarti cheese, from the ingredients used to the aging and storage techniques, providing a step-by-step guide to crafting this delicious and versatile cheese at home.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, smooth, creamy |
| Taste | Buttery, sweet, nutty, mild, slightly acidic |
| Colour | Pale yellow |
| Ageing time | 4 weeks, 3 months, 10-14 weeks, or a year |
| Ingredients | Milk, rennet, culture, salt, water |
| Equipment | Cheesecloth, press, bucket, books |
| Process | Heat milk, add culture, let ripen, add rennet, cut curds, drain whey, pour into moulds, compress, brine, age |
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What You'll Learn
Choosing the right milk
When selecting pasteurized milk for cheesemaking, opt for milk that is not homogenized and still has a cream line. Ultra-pasteurized milk cannot be used for cheesemaking, so it is important to avoid it. The freshest milk possible is ideal, and you can ensure this by reaching for milk at the back of the store rack, as it is usually stocked from the back.
It is worth noting that the quality of the milk can impact the final product. Healthy and strong raw milk, along with robust cultures, can reduce the need for sterilizing equipment. However, sterilizing your equipment before cheesemaking is generally recommended. This can be done by boiling a pot of water and soaking your equipment in it for 10 minutes at a rolling boil.
Additionally, consider the desired aging time for your Havarti cheese. The aging process can range from a few months to a year, depending on the desired flavor and texture. If you plan to age the cheese for a shorter period, choosing milk with a higher fat content can contribute to a richer, creamier texture and enhance the flavor.
Overall, selecting the right milk for making Havarti cheese involves choosing fresh, non-homogenized, pasteurized milk with a suitable fat content based on your desired aging time and flavor profile.
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Adding rennet
Rennet is an essential ingredient in making Havarti cheese, a semi-soft cheese with a smooth, pale yellow appearance, tiny holes, and a creamy texture. The addition of rennet to cow's milk curdles it and sets the cheesemaking process in motion.
To begin adding rennet, you will need to dilute it in cool water. For every four gallons of milk, use 2.8 ml of single-strength liquid rennet diluted in 1/4 cup of cool water. Gently stir the diluted rennet into the warmed milk for one minute. Ensure that you stir it gently and evenly throughout the milk mixture.
After stirring, let the mixture rest undisturbed for about 36 minutes. This resting period allows the rennet to work its magic and start the coagulation process, transforming the milk into curds. The curds will begin to form a gel-like structure, which is a crucial step in the cheesemaking process.
During this resting period, the milk mixture will start to thicken, and the curds will develop a firmer texture. After the resting period, you can check if the curds have reached the proper firmness by inserting a knife with the blade sideways and gently pulling upwards. If the curd splits cleanly, it indicates that the curds are ready to be cut and have reacted well to the rennet.
Once the curds have reached the correct consistency, they are ready for the next step in the cheesemaking process. The curds will be separated, drained of whey, and then poured into moulds to be compressed and cooled before brining and ageing.
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Pressing the curds
It is important to note that Havarti cheese requires very little pressure to press properly. The amount of pressure you apply will depend on your setup and can vary depending on the weight and force you use. For example, a light pressure setup could consist of a 1.5-gallon bucket of warm water and about 10 lbs of books. If more pressure is needed, you can add another 10 lbs of books to the top.
At the redressing stage, when you take the cheese out of the cheesecloth, flip it over, and put it back in the press, the curds should be knit together. They should look like cheese and feel very squishy and floppy. If your curds are not well-knit together, you can add an additional 15 lbs of weight. If they are knit together, add an extra 10 lbs.
It is worth mentioning that pressing cheeses can be challenging to teach in a recipe because of the variations in setups and techniques. However, as long as you are achieving the goal of knitting the curds together and removing the whey, you are on the right track! Remember to re-dress the cheese and assess its progress to ensure a successful outcome.
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Aging the cheese
Once the curds are ready, the cheese is separated, drained of whey, and poured into moulds. These are then compressed and set to cool before being brined. The cheese is now ready to be aged. The ageing process can take anywhere from a few months to a year, depending on the desired flavour and texture. Typically, Havarti is aged for around three months, which is when the taste is considered at its best. However, some prefer to age it for just four weeks. If left to age longer, the cheese will become saltier and develop a hazelnut flavour.
During the ageing process, the cheese must be turned daily and wiped down with a light brine (1 teaspoon of salt in a quart of water) every 2-3 days. The temperature should be maintained at 59°F with a relative humidity of 90% for 5 weeks for young cheese, or 10-14 weeks for mature cheese. After the initial ageing, the temperature should be lowered to 54°F with a relative humidity of 80% for one week. The cheese should be kept wrapped in parchment paper in the least cold part of the refrigerator.
It is important to note that raw milk cheeses are recommended to be consumed only after 6 weeks of ageing. The cheese should be dried with 80-85% humidity at 14°C for 5-7 days until the cheese is dry to the touch but not cracked. If mould appears during this process, wipe it down with brine.
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Storing the cheese
Storing Havarti Cheese
Once you've made your Havarti cheese, proper storage is key to maintaining its quality and extending its shelf life. Here are some detailed instructions on how to store your Havarti cheese:
Start by wrapping your Havarti cheese in wax or parchment paper. This allows the cheese to breathe and prevents moisture buildup, which can lead to mold growth. Make sure the paper is wrapped snugly around the cheese, fully covering all surfaces. Then, place the wrapped cheese in a slightly airtight container, such as a plastic tub or glass jar with a loose-fitting lid. This helps to regulate moisture levels and prevents the cheese from drying out too quickly.
Store the Havarti cheese in the warmest part of your refrigerator, typically the top shelf. The ideal temperature for storing Havarti is between 35°F to 40°F (2°C to 4°C). At this temperature range, the cheese will retain its flavor and texture for longer. Check the cheese regularly for any signs of mold or drying out. If mold appears, cut away the affected part, ensuring you remove at least 1 inch (2.5 cm) around the moldy area, then rewrap the cheese in fresh paper and continue storing.
For longer storage, you can freeze Havarti cheese. Cut the cheese into portions and wrap them tightly in plastic wrap, then place them in a freezer bag. This helps to prevent freezer burn. When you're ready to use the frozen cheese, thaw it slowly in the refrigerator, still wrapped, for several hours or overnight. It's important to note that freezing may affect the texture of the cheese, making it slightly crumbly, but it will still be safe to eat and use in cooked dishes.
Finally, always handle Havarti cheese with clean hands or utensils to prevent the introduction of bacteria. With proper storage, your Havarti cheese can last for several weeks in the refrigerator, or even months if frozen, allowing you to enjoy your homemade cheese for an extended period.
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Frequently asked questions
Havarti cheese is typically aged for three months, but it can be aged for as little as four weeks. The longer it is aged, the saltier it will taste.
Havarti cheese is made from milk, specifically from Danish cows. Raw milk is pasteurized and the cultures needed for the milk to coagulate are added. Rennet is also added to curdle the milk.
Havarti cheese has a buttery and slightly sweet flavor. It is known for its smooth and creamy texture.
You will need a cheese press, a cheese pot, and a cheese cloth. It is recommended to sterilize all equipment before cheesemaking.
