What Are The Steps To Making Havarti Cheese?

“I’ve recently started making my own cheese at home, and I’ve fallen in love with the creamy and mild taste of Havarti. I would love to try making it myself, but I’m not sure where to start. Can you walk me through the steps to make Havarti cheese from scratch, including any tips for getting that perfect texture and flavor? Also, what equipment do I need besides the basic cheese-making tools? Thanks a lot!”

Best regards, Kimberly, Melbourne, Australia.

What Are The Steps To Making Havarti Cheese?

Sure thing, Kimberly! I’m thrilled to guide you through the steps to making Havarti cheese. This semi-soft cheese hails from Denmark and is loved for its creamy, buttery texture and mild flavor. Let’s get started!

1. Gather Your Ingredients and Equipment

First off, having the right ingredients and equipment is crucial for cheese-making. Here’s what you’ll need:

• Ingredients:
  • 4 gallons of whole cow’s milk (preferably raw or non-homogenized)
  • 1/2 teaspoon of thermophilic starter culture
  • 1/4 teaspoon of rennet diluted in 1/4 cup non-chlorinated water
  • 1 tablespoon of cheese salt
• Equipment:
  • Large stainless steel pot (at least 10 quarts)
  • Cheese thermometer
  • Long knife or curd cutter
  • Cheesecloth
  • Cheese mold
  • Draining mat

Having these items on hand will make the process smoother and more enjoyable.

2. Heat the Milk

Pour your milk into the large stainless steel pot and gradually heat it to 90°F (32°C). Stir frequently to ensure even heating and prevent scorching at the bottom. Consistent stirring helps maintain a uniform temperature throughout the milk, Kimberly.

3. Add the Starter Culture

Once your milk reaches 90°F, sprinkle the thermophilic starter culture over the surface and let it rehydrate for about 5 minutes. After that, stir it gently into the milk for even distribution. Cover the pot and allow the milk to ripen for 30 minutes at the same temperature.

4. Add the Rennet

It’s rennet time! Add the diluted rennet to the milk and stir it gently using an up-and-down motion for about 1 minute. After stirring, cover the pot again and let it sit undisturbed for 45 minutes to 1 hour. This will allow the milk to set into a firm curd.

5. Cut the Curd

Check for a clean break in the curd after the resting period. You can test this by gently inserting a knife into the curd and lifting it slightly. If it breaks cleanly, you’re good to go! Cut the curd into ½-inch cubes using a long knife or curd cutter. Let the curds rest for about 5 minutes to firm up slightly.

6. Cook the Curds

Gradually heat the curds to 104°F (40°C) over the course of 30 minutes, Kimberly. Stir gently and frequently to ensure that all curds are heated evenly. This step helps to develop the desired texture and remove excess whey from the curds.

7. Drain the Whey

Once the curds reach 104°F, let them settle for about 5 minutes. Then, carefully ladle out the whey, leaving the curds behind. You can use a cheesecloth to help drain any remaining whey. This step is vital for achieving the right consistency in your Havarti.

8. Salt the Curds

After draining, sprinkle the cheese salt over the curds and stir it in gently but thoroughly. Salting not only enhances the flavor but also helps with the preservation of the cheese.

9. Molding and Pressing

Transfer the curds into your cheese mold lined with cheesecloth. Fold the cheesecloth over the top of the curds and apply moderate pressure using a cheese press. Start with 10 pounds of pressure for 15 minutes. After that, remove the cheese from the mold, unwrap it, flip it over, rewrap, and press with 20 pounds of pressure for another 12 hours. This pressing process helps to expel any remaining whey and shape the cheese.

10. Brining

Once pressing is complete, the cheese needs to go into a brine solution. Create a brine by dissolving 2 pounds of non-iodized salt in a gallon of water. Submerge the cheese in the brine and let it sit for about 6 hours. Turn it halfway through to ensure even brining. This step is key for developing that classic Havarti flavor profile.

11. Aging

After brining, pat the cheese dry with a clean cloth and place it on a draining mat. Transfer the cheese to a cool, humid aging space (ideally around 55°F with 85% humidity). You can use a cheese cave or a dedicated wine refrigerator for this. Age the cheese for at least 3 months, flipping it every few days to ensure even aging. The longer you age it, the more pronounced the flavor and creamier the texture will become. Some Havarti cheeses are aged for up to 12 months for added depth of flavor.

Tips for the Perfect Havarti

Here are a few tips to ensure your Havarti cheese turns out perfect:

• Use Quality Milk: The quality of your milk will greatly affect the final product. Aim for fresh, high-quality whole milk, preferably raw or non-homogenized.
• Maintain Cleanliness: Always keep your equipment and workspace clean to avoid contamination, which can spoil the cheese.
• Consistent Temperature: Keep a close eye on temperatures during each step. Consistency is key to achieving the right texture and flavor.
• Aging Environment: Invest in a cheese cave or wine refrigerator if you plan to make cheese regularly. Maintaining the right aging conditions is essential for cheese development.
• Be Patient: Cheese making is an art that requires patience. Take your time during each step and allow the cheese to age properly for the best results.

Final Thoughts…

Kimberly, thanks again for your wonderful question! Havarti cheese is a rewarding cheese to make at home, with its creamy texture and mild, buttery flavor. Remember, the journey to great cheese is one of patience and attention to detail. Enjoy the process, and happy cheese-making!