How to Make Aged havarti
Aged Havarti is a Danish semi-soft cheese that has been matured beyond the typical young Havarti, developing deeper, nuttier flavors while maintaining its signature buttery creaminess. The aging process transforms the mild, fresh cheese into a more complex delicacy with small irregular eyes and a supple yet firm texture that melts beautifully.
Category: Dairy · Method: Specialty Bacterial · Time: 3-12mo · Difficulty: 3/5 · Yield: varies · Temp: 10-14°C
History
Havarti was created in the mid-1800s by Hanne Nielsen at her farm Havarthigaard in Denmark after she traveled Europe studying cheesemaking techniques. She developed this washed-curd cheese that bears her farm's name. While traditionally eaten young, Danish cheesemakers discovered that aging Havarti for several months developed exceptional flavor depth that rivals aged Gouda.
Ingredients
- 4 gallons (15L) Whole cow's milk — Raw or pasteurized, not ultra-pasteurized
- 1/4 teaspoon Mesophilic culture — Flora Danica or MM100 ideal for Danish-style
- 1/4 teaspoon Calcium chloride — If using pasteurized milk, diluted in water
- 1/4 teaspoon Liquid rennet — Diluted in 1/4 cup non-chlorinated water
- 2 tablespoons Cheese salt — Non-iodized, for brining and salting
- 2 quarts saturated brine Brine solution — For initial salting phase
Equipment
- Large stainless steel pot (6+ gallons)
- Cheese thermometer
- Curd knife or long knife
- Slotted spoon and ladle
- Cheesecloth
- Cheese mold (Tomme-style, 4-5 inch)
- Cheese press
- Aging mat or cheese paper
- Cheese cave or refrigerator (50-55°F)
- Humidity control (85-90%)
Instructions
Cut and wash curds
Cut curds into 1/2 inch (1.25cm) cubes. Let heal for 5 minutes. Remove 1/3 of the whey (approximately 1.3 gallons for a 4-gallon batch). Slowly replace the removed whey with 130°F (54°C) water in small additions while stirring. This 'washing' process removes lactose, which limits acid production and creates Havarti's signature mild, buttery profile.
Time: 30 minutes
Tip: Adding hot water directly to the curds is the traditional method to raise the temperature while simultaneously diluting the lactose.
Brine the cheese
Submerge the pressed cheese in a saturated brine solution (approx. 23% salt). Brine for 3-4 hours per pound of cheese. Flip the cheese halfway through the brining time to ensure even salt absorption and rind development.
Time: 12-16 hours
Tip: Adequate salt penetration is critical for cheeses aged longer than 3 months to prevent spoilage and regulate enzymatic activity.
Age for complexity
Air dry at room temperature for 2-5 days until the surface is dry to the touch. To protect the cheese during the long 3-12 month aging window, either coat in food-grade cheese wax or vacuum seal the wheels. Transfer to an aging cave at 50-55°F (10-13°C). If vacuum sealed, flip every two weeks; if waxed, flip weekly.
Time: 3-12 months
Tip: While young Havarti is often cream-coated, vacuum sealing is the most reliable method for home cheesemakers to prevent pathogenic mold growth during extended aging.
Fermentation Timeline
- Day 1: Make and press cheese — Culture, set, cut, wash, cook, mold, and begin pressing.
- Day 2: Brine — Remove from press and brine for appropriate time based on weight.
- Days 3-5: Air dry — Develop initial rind at room temperature with good airflow.
- Week 1-2: Early aging — Establish rind, flip daily, monitor for unwanted mold.
- Month 1-2: Flavor develops — Buttery notes intensify, texture becomes more supple.
- Month 3-6: Full maturity — Nutty, caramelized flavors emerge. Texture firms slightly with small crystals possible.
Signs of Success & Spoilage
Good signs
- Pale yellow interior with small irregular eyes
- Supple, slightly springy texture
- Clean, buttery aroma with slight tang
- Thin natural rind developing
- Smooth, even paste without cracks
Warning signs
- Pink or red mold (contamination)
- Ammonia smell (over-ripening)
- Large gas holes (contamination)
- Slimy or sticky rind
- Bitter or off flavors
Troubleshooting
- Too acidic/sour
- Cause: Insufficient curd washing or over-ripening Solution: Wash curds more thoroughly. Reduce ripening time. Use fresher milk.
- Rubbery texture
- Cause: Over-worked curds or too high temperature Solution: Cook curds more gently. Don't overstir. Lower cooking temperature.
- Cracks in paste
- Cause: Too dry aging environment or pressed too hard Solution: Increase humidity. Reduce pressing weight. Apply food-safe wax or oil.
- No eyes forming
- Cause: Curds packed too tightly Solution: Press more gently. Allow curds to slightly mat before pressing.
- Unwanted surface mold
- Cause: Contamination in aging environment Solution: Clean cave thoroughly. Brush cheese with brine. Improve air circulation.
Storage
Vacuum sealed or double-wrapped in parchment and plastic in a cool environment. Keeps 6-12 months; flavor continues to sharpen over time.. For long-term aging beyond 6 months, ensure the seal remains airtight. If any mold appears under the wax or seal, remove, clean with a light brine/vinegar solution, dry thoroughly, and re-seal.
Health Benefits
- High-quality complete protein
- Rich in calcium for bone health
- Vitamin B12 for nerve function
- Contains beneficial fatty acids
- Probiotics from aging process
- Phosphorus for teeth and bone strength
Serving Suggestions
- Melted in Danish-style open sandwiches
- Cubed on cheese boards with crackers and fruit
- Sliced for gourmet grilled cheese
- Paired with light lagers or crisp white wines
- Shaved over salads
- Melted into cream sauces for pasta
- With apple slices and honey
Related Dairy Ferments
Other Specialty Bacterial Ferments
- Aged ghee — Condiments & Sauces
- Aged gruyere — Dairy
- Aged comte — Dairy
- Aged mimolette — Dairy
- Aged asiago — Dairy
- Fish sauce — Pastes & Sauces
- Anchovy sauce — Pastes & Sauces
- Shrimp paste — Pastes & Sauces