Havarti is a semi-soft Danish cheese that traditionally has open ‘eyes’ in it’s formation. It is a smooth, buttery cheese that is often eaten grilled or melted.

Make time – about 2.5 hours plus 4-5 hours pressing time and 6 hours in brine.

  • 10 litres whole cows milk
  • 1/4 teaspoon mesophilic type ii starter
  • 1/8 teaspoon mesophilic aroma starter i.e Flora Danica
  • Rennet diluted in 1/4 cup water (see manufacturers instructions for amounts)
  • 1/4 cup coarse cheese salt
  1. Warm milk to 32c
  2. Add cultures, stir thoroughly
  3. Leave to ripen for 30 minutes, keeping the temperature at 32c
  4. Add Rennet diluted in 10mls of boiled and cooled water
  5. Leave to set for 45 minutes – 1 hour or use the Flocculation Method for the best set
  6. Carefully cut the curd into 1 cm cubes
  7. Leave to rest for 5 minutes
  8. Stir for 10 minutes, until curds are a regular size (a whisk can be helpful for this but don’t cut the curds up too small with it)
  9. Pour off approximately 1/3 of the whey
  10. Replace immediately with 2-3 litres of hot water (80-85c)
    Add enough hot water to bring the temperature up to between 36c and 38c
    The cooler the temperature, the softer the cheese but stay within this range
  11. Stir regularly to prevent the curds from matting together and to make sure all curds are at the same temperature
  12. Add the cheese salt
  13. Keep the curds at temperature for 25-30 minutes, stirring regularly to integrate the salt
  14. Pour the curd out into a colander lined with cheese cloth keeping the curd broken up
  15. Add any herbs if desired
  16. Transfer your curds in your press
  17. Press at 5kg for 30 minutes
  18. Remove, unwrap, flip and redress
  19. Press at 10kg for 2 hours
  20. Remove, unwrap, flip and redress
  21. Press for another hour
  22. Remove, unwrap, flip and redress
  23. Press for another hour
  24. Submerge in saturated brine for 6 hours, turning regularly to brine all surfaces
  25. Remove and allow to air dry with 80-85% humidity at 14 degrees Celsius  for 5-7 days until cheese is dry to the touch, but not cracked
    Turn daily and wipe with brine if any molds appear

Wax when the cheese is dry to the touch, to age for at least 2 months.


  1. Pingback: 3 More Cheese Recipes | Curd-Nerd

  2. jeff

    17/03/2013 at 4:06 am

    just found your webpage……interesting……been playing with cheese makeing for about 6 months now…..never can find an answer too 1 question tho, maybe you can help………instead of WAXING is it feasable too just vacuum pack the cheese for ripening??

    • Curd-Nerd

      20/03/2013 at 12:44 pm

      Hi Jeff

      Thanks for your comment. I have written a post on this exact question, that might help you out. Take a look and let me know if you still have any questions.

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