Havarti Cheese

Havarti cheese is a semi-soft Danish cheese that is creamy, buttery, and slightly tangy in flavor. It is a versatile cheese that can be enjoyed on its own, melted in sandwiches, or used in various recipes.

Havarti Cheese

Ingredients

  • 1 gallon of milk
  • 1/4 teaspoon of mesophilic starter culture
  • 1/4 teaspoon of liquid rennet
  • 1/4 cup of cool, chlorine-free water
  • 2 tablespoons of cheese salt

Instructions

  1. Heat the milk to 90°F in a large pot.
  2. Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 1 minute. Stir it into the milk.
  3. Dilute the rennet in the cool water and add it to the milk. Stir gently for 1 minute.
  4. Let the milk sit undisturbed for 45 minutes while the culture works and the rennet coagulates the curd.
  5. Cut the curds into 1/4-inch pieces and let them rest for 5 minutes.
  6. Slowly heat the curds to 100°F over the course of 30 minutes.
  7. Remove from heat and let the curds settle for 5 minutes.
  8. Drain the curds in a colander lined with cheesecloth for 15 minutes.
  9. Sprinkle the cheese salt over the curds and gently mix it in.
  10. Press the curds into a cheese mold and let them sit at room temperature for 2 hours, turning them over every 30 minutes.
  11. Refrigerate the cheese for at least 24 hours before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
0 minutes
Total time:
10 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
100 per serving
Protein
6g
Fat
8g
Carbohydrates
1g

Supplies

Large pot Cheese mold Cheesecloth

Tools

Thermometer Colander

Serving suggestions

Serve the havarti cheese on a cheese platter with fruits, nuts, and crackers.

Tips & tricks

For a stronger flavor, age the havarti cheese in the refrigerator for a few weeks before serving.

Cost

$10