Havarti (semi-hard variety resembles Tilsit, Denmark)

  milk pasteurized 70-72C 15 sec.
  cooled 30C after addition of 0.7% starter
  (10 gram salpeter/100 l milk) or maybe not
  30 ml rennet/100 l milk
  coagulate 35 min
  cutting curds 1cm pieces for 15 min.
  1/3 whey removed
  water of 55C added to raise temp to 36C over 10 min.
  add 200gram salt/100 liter of milk
  10 min stirring
  run whey off and put curds in moulds
  turn cheese after, 15, 15 , 15, 60, 60, 60 and 90 min.
  and then place cheese in water at 18C overnight.
  next day immerse cheese in 24% brine at 12C for 2 days
  drain 1 day at 14C
  ripen 5 weeks 16C, 90% RH
  and then 1 week 11-12C, 80RH

    Jim Wallace                  jwallace@crocker.com