fromaggio

Havarti By Fromaggio

Havarti
Havarti has a buttery aroma and taste. It is usually sweet, and somewhat sharper in the stronger varieties, much like Swiss cheese. It is typically aged three months, but if aged longer the cheese becomes saltier and tastes like hazelnut. It softens quickly at room temperature.
Type of milk: cow
Cheese type: havarti
Difficulty level: intermediate
Cheese style: semi-soft

Ingredients

  • Chlorure de calcium
  • MA11 Culture mésophile
  • Microbial Rennet for Hard Cheese
  • Chlorure de calcium

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1.2 ml of Calcium Chloride
4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add:
0.02 ml of Mesophilic Culture
6. Mix
Time: 00:45:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:01:00
Temperature: OFF
Speed: 100 RPM
9. Heat
Time: 00:40:00
Temperature: 32 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Hard
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
13. Instructions
Remove 1 cup of whey.
14. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
15. Instructions
Prepare 1 cup of boiling water.
16. Instructions
Add 1/4 cup of water to the heating pot.
17. Mix
Time: 00:05:00
Temperature: 34 °C
Speed: 50 RPM
18. Instructions
Add 1/4 cup of water to the heating pot
19. Mix
Time: 00:05:00
Temperature: 35 °C
Speed: 50 RPM
20. Instructions
Add 1/2 cup of water to the heating pot
21. Mix
Time: 00:05:00
Temperature: 36 °C
Speed: 50 RPM
22. +Ingredients
Please add:
1.5 ml of Salt (use non-iodinized)
Tip: Add herbs (optional).
23. Mix
Time: 00:25:00
Temperature: 36 °C
Speed: 50 RPM
24. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:25:00
25. Instructions
Transfer drained curd into a cloth lined cheese mold
26. Press
Remove drainer and cutter/mixer, and attach press.
Time: 02:00:00
Pressing force: 0.07 Bar
Flip the cheese after 40 m, 1 h 20 m
27. +Ingredients
Please add:
1000 ml of Water
100 ml of Salt (use non-iodinized)
2.5 ml of Calcium Chloride
2 ml of Vinegar
Tip: 10% salt saturation.
28. Instructions
Unmold the cheese and transfer it into the saturated brine for 3 hours.
29. Instructions
After brining, place the cheese on a draining mat and allow the surface to dry for 1 day.
30. Affinage
Time: 1440:00:00
Temperature: 15 °C
Humidity: 90%
Tip: Turn the cheese daily and wipe down with a light brine (1 tsp salt in a quart of water every 2-3 days
31. Instructions
Enjoy!