Havarti 2

March 30

1L 18% Beatrice

1L 10% Lucerne

9L 2% Beatrice

MA4002 Mesophilic starter

MD088 enhancer (for havarti)

Proprionic bacteria (creating eyes. last minute decision)

CaCl 1/2tsp

Rennet 1/2tsp

30c/86F start temp

Presoak the milk in a water bath to warm up to the desired temp.

11:10 30.1c Added all the milk and starter, CaCl and Proprionic bacteria to create some eyes, last minute decision. Was going to create swiss cheese today but my supplier messed up.

12:15 30.6c

12:40 30.1c added rennet. Leave for about 90min.

13:40 30.1c

14:10 cut the curds.

14:30 start stirring

14:45 let settle

15:00 ladle out about 1/3 the whey and add hot water over 15 min to get up to 38c(100f).

15:30 35.5c

15:45 36.8c let settle (close enough, the higher the temp the drier)

16:45 put in muslin cloth and placed 10lb to press over night.

April 1. After soaking in brine for a few hours, left out for the rest of the night wrapped. Unwrapped this morning.

April 8. washed with brine twice now, getting a translucent cover now.

April 13. washed this morning.

April 15. Decided to wax because I dont have a humidity control so I dont want it to dry out. Havarti normaly does not get waxed as far as I know. Real pain to paint it, def going to see if theirs a better way.