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

  • Cloruro di calcio
  • Cultura mesofila
  • Microbial Rennet for Hard Cheese
  • Cloruro di calcio

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1.2 ml of Calcium Chloride
3. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.02 ml of Mesophilic Culture
5. Mix
Time: 00:45:00
Temperature: 32 °C
Speed: 50 RPM
6. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
Tip: Mix in 1/8 cup of cool water.
7. Mix
Time: 00:01:00
Temperature: OFF
Speed: 100 RPM
8. Heat
Time: 00:40:00
Temperature: 32 °C
Speed: OFF
9. Cut
Temperature: OFF
Cut Size: Hard
10. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
11. Mix
Time: 00:15:00
Temperature: 32 °C
Speed: 50 RPM
12. Instructions
Remove 1 cup of whey.
13. Mix
Time: 00:15:00
Temperature: 32 °C
Speed: 50 RPM
14. Instructions
Prepare 1 cup of boiling water.
15. Instructions
Add 1/4 cup of water to the heating pot.
16. Mix
Time: 00:05:00
Temperature: 34 °C
Speed: 50 RPM
17. Instructions
Add 1/4 cup of water to the heating pot
18. Mix
Time: 00:05:00
Temperature: 35 °C
Speed: 50 RPM
19. Instructions
Add 1/2 cup of water to the heating pot
20. Mix
Time: 00:05:00
Temperature: 36 °C
Speed: 50 RPM
21. +Ingredients
Please add:
1.5 ml of Salt (use non-iodinized)
Tip: Add herbs (optional).
22. Mix
Time: 00:25:00
Temperature: 36 °C
Speed: 50 RPM
23. 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
24. Instructions
Transfer drained curd into a cloth lined cheese mold
25. 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
26. +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.
27. Instructions
Unmold the cheese and transfer it into the saturated brine for 3 hours.
28. Instructions
After brining, place the cheese on a draining mat and allow the surface to dry for 1 day.
29. 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
30. Instructions
Enjoy!
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