How To Make Havarti Cheese

Havarti cheese, celebrated for its creamy texture and mild flavor, is a kitchen essential. The Ammerländer variety, with its subtle sweetness and tang, stands out among the rest. Originating in Germany, this semi-hard cheese is a delight on its own, in sandwiches, and melted on various dishes.

While store-bought Havarti is convenient, the joy of crafting your own is unmatched. This guide will walk you through the steps of making Ammerlander Havarti cheese at home. Whether you're a seasoned cheesemaker or a curious beginner, you'll soon be able to create a cheese that rivals artisanal varieties.

Gather Your Tools and Ingredients

Before we begin our cheesemaking adventure, let's ensure we have all the necessary equipment and ingredients on hand. Don't worry if you don't own specialized cheesemaking tools; many items can be substituted with everyday kitchenware.

Essential Equipment

• Large Stainless Steel Pot: This will be your main vessel for heating and working with the milk. A non-reactive pot is crucial to prevent unwanted flavors.
• Thermometer: An accurate thermometer is essential for monitoring the milk temperature at various stages. A digital probe thermometer is ideal.
• Long-Bladed Knife: You'll use this to cut the curds into precise pieces.
• Curd Cutter (Optional): This tool helps create even curd sizes, but a knife works well too.
• Ladle or Slotted Spoon: Used for stirring and transferring curds.
• Cheese Cloth: This fine-weave cloth will strain the whey from the curds. You can find it at kitchen supply stores or online.
• Cheese Mold: A mold gives your Havarti its characteristic shape. Various sizes and styles are available, or you can improvise with a colander lined with cheesecloth.
• Cheese Press (Optional): A press helps expel excess whey and consolidate the curds. If you don't have one, you can use weights placed on top of the mold.

Ingredients

• Milk: You'll need fresh, high-quality cow's milk. Ideally, you should use non-homogenized milk as it yields better curd formation. The quantity will depend on the size of your cheese mold.
• Mesophilic Starter Culture: This culture contains bacteria that acidify the milk and contribute to Havarti's flavor. You can find it at cheesemaking supply stores or online.
• Rennet: Rennet is an enzyme that coagulates the milk and separates the curds from the whey. It's available in liquid or tablet form.
• Calcium Chloride (Optional): This helps the rennet work more effectively, especially if you're using pasteurized milk.
• Cheese Salt: This is a coarse, non-iodized salt added to the cheese for flavor and preservation.

Investing in quality equipment and ingredients is the first step toward crafting exceptional Ammerländer Havarti cheese. This allows you to create a cheese that rivals artisanal offerings, all within the convenience of your own kitchen.

Step-By-Step Guide

Now that our equipment and ingredients are ready, let's begin the exciting process of making Ammerländer Havarti cheese. Each step is crucial for achieving the perfect texture and flavor, so follow along closely and enjoy the journey!

Preparing the Milk

Begin by gently heating your milk in the stainless steel pot to 86°F (30°C). Stir frequently to prevent scorching. Once the target temperature is reached, add the mesophilic starter culture. Follow the instructions provided with your specific culture, as the amount may vary. Allow the milk to ripen for about 45-60 minutes, undisturbed.

Coagulation

After the ripening period, slowly stir in the diluted rennet (or follow the instructions for tablet form). The rennet will cause the milk to thicken and form a solid mass, known as the curd. Cover the pot and let it rest for 45-60 minutes until the curd sets. To check for a clean break, gently insert a knife into the curd at an angle and lift. If the curd breaks cleanly around the knife without leaving milky residue, it's ready for the next step.

Cutting the Curd

Using a long-bladed knife or curd cutter, carefully cut the curd into ½-inch cubes. Start by making horizontal cuts across the surface, then vertical cuts, and finally, diagonal cuts to create the cubes. Allow the curds to rest for 10-15 minutes to release whey.

Cooking the Curds

Gradually increase the pot’s temperature to 102°F (39°C) over a period of 30-45 minutes, stirring gently to prevent the curds from sticking together. Maintain this temperature for another 30 minutes, continuing to stir occasionally. The curds will shrink and expel more whey as they cook.

Removing Whey and Molding

Once the curds have reached the desired firmness, carefully ladle them into a cheesecloth-lined colander or mold. Allow the whey to drain for about 30 minutes. If using a mold, gently press the curds to remove excess whey.

Salting and Pressing

After draining, carefully unmold the cheese and sprinkle it with cheese salt. If you have a cheese press, place the cheese back into the mold, cover it with cheesecloth, and apply pressure according to the press instructions. If you don't have a press, you can simply place a weight on top of the mold (like a can of food). Let the cheese press or rest under the weight for 12-24 hours, turning it occasionally.

Aging

Transfer the pressed cheese to a clean, dry aging space with a temperature of 50-55°F (10-13°C) and humidity of 80-85%. Flip the cheese daily for the first few days, then every other day for the following week. As the cheese ages, a rind will develop. Continue aging for 4-6 weeks or longer for a stronger flavor.

Savoring Your Creation

Your Ammerländer Havarti is ready to enjoy when it has reached the desired firmness and flavor. The rind should be slightly dry, and the cheese should feel springy to the touch. Store any leftover cheese in the refrigerator, wrapped in wax or parchment paper.

Troubleshooting Tips

Cheesemaking can sometimes have a few bumps in the road. But don't worry! These tips will help you address common problems and ensure your Ammerländer Havarti is perfect:

• Curd Doesn't Set: Check milk temperature and rennet amount. If using pasteurized milk, add calcium chloride.
• Curd Too Soft/Dry: Monitor temperature and cooking time closely. Too soft means undercooked, and too dry means overcooked.
• Salty/Not Salty Enough: Adjust salt or brine time accordingly. Remember, it's easier to add salt later.
• Mold Growth: Ensure clean equipment and maintain 80-85% humidity during aging.
• Lack of Flavor: Age for at least 4-6 weeks or longer. Check storage conditions.

Remember, patience and observation are key to successful cheesemaking. Keep detailed notes of your process, including any variations or adjustments you make. This will help you learn from each batch and refine your technique over time.

Variations and Flavor Enhancements

While classic Ammerländer Havarti is delicious on its own, experimenting with different flavors can add a new dimension to your homemade cheese. Here are some ideas to spark your creativity:

• Herbal Infusions: Fresh or dried herbs can add complexity and aroma to your Havarti. Popular choices include dill, chives, thyme, rosemary, and basil. Simply sprinkle the spices into the milk during the ripening stage or add them to the curds before molding.
• Spiced Havarti: Warm spices like cumin, coriander, paprika, or a touch of cayenne pepper can create a savory and exciting flavor profile. You can incorporate them into the milk or mix them with the curds.
• Garlic and Onion Havarti: For a bolder flavor, try adding roasted garlic or caramelized onions to the curds before pressing. These ingredients will infuse the cheese with their aromatic notes.
• Fruity Havarti: Dried cranberries, apricots, or figs can add a touch of sweetness and tartness to your cheese. Chop them finely and mix them into the curds.
• Nutty Havarti: Chopped walnuts, pecans, or almonds add a delightful crunch and nutty flavor to Havarti. You can either mix them into the curds or press them into the rind during aging.

Wrapping Up

Crafting your own Ammerländer Havarti cheese is an achievable and rewarding endeavor with proper guidance and a dash of patience. As you savor the fruits of your labor, remember that cheesemaking is a journey of experimentation and discovery. Don't hesitate to tweak recipes, explore new flavors, and share your creations with friends and family.

Now that you have the knowledge and confidence to make Havarti cheese at home, take the next step. Gather your ingredients and go on a cheesemaking adventure. You might just uncover a newfound passion for crafting artisanal cheeses in your own kitchen.