Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

Cheese A Day Challenge

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During the month of February 2019, I decided that it was high time to start tasting different cheeses from around the world and Australia that were available from my local supermarkets. A Cheese A Day Challenge if you like.

I thought that it would be an interesting experiment and broaden my cheese palate. It would also help me appreciate my own homemade cheese a lot better.

There were two conditions to the challenge that I gave myself. One, I had to eat a different style of cheese each and every day for 28 days, and two, I had to be able to source them in my town without too much effort, usually from a supermarket chain at a reasonable cost. After all, this was not going to be a sponsored challenge, I had to buy the cheese myself so as to make it as objective as possible.

I knew that a video a day may be taxing on my time, but I have managed to work out a schedule for production without too many issue.

So without further ado, here is every single video that I have produced so far and automatically gets updated as I add new challenge video each day.

Please enjoy the Cheese A Day Challenge and check out all the exciting cheese that I have managed to find. I realise that not everyone will be able to source the exact cheese that I did, but you should be able to find a suitable substitute in you region.

If you cannot see the videos below, use this link to view the playlist on YouTube.

Jarlsberg Cheese Taste Test

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Jarlsberg would have to be one of the most exciting cheeses to make at home.  Why,  I hear you ask?

Well, it’s because you can see it visibly growing, or swelling as it matures.  As the eyes develop, the cheese paste expands because of the CO² created by the Propionic Shermanii.  This, in turn, makes the entire cheese wheel expand.

Jarlsberg Cheese

It may also force the wax coating of the cheese to split, so you need to keep and eye on it and reseal when necessary.

So what did my Jarlsberg taste like?

I think it was one of the best cheeses of this type that I have ever made.  I was so proud that I posted this Jarlsberg cheese taste test on Cheeseman.tv

So there you have it.  Did you like the official taste testers?

You can pick up supplies for Jarlsberg at our shop https://www.littlegreenworkshops.com.au. I recommend the Italian Cheese kit, with the addition of Propionic Shermanii as it contains most things you need to make this cheese.

Little Green Workshops

Making Havarti Cheese

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Havarti is a popular Danish cheese that has a mild paste and flexible texture, making it the perfect cheese for people who haven’t developed a taste for strong-tasting cheese.  So lets start making Havarti cheese!

It is a washed curd cheese which reduces acid development and it can sometimes form eyes during maturation.

Havarti

Makes about 1.2 kg (2.6 lbs)

Ingredients

Equipment

Method

  1. Sanitise all of your equipment.
  2. Heat milk to 32°C/90°F.  Turn off heat.
  3. Sprinkle Aromatic Mesophilic starter culture over surface of milk and allow to rehydrate for a few minutes.  Stir culture through milk using an up and down motion for 1 minute.  Cover and allow to ripen for 30 minutes, maintaining the target temperature.
  4. Add Calcium Chloride and mix thoroughly.
  5. Add Rennet solution and stir for 1 minute.  Cover and allow to set for 50 minutes.
  6. Check for a clean break.  If necessary, wait another 5 minutes then test again.
  7. Cut the curd into 1.25 cm/ ½ inch cubes.  Gently stir for 10 minutes.  Allow to rest for 5 minutes.
  8. Using a sieve and ladle, remove about 4.5 litres of whey, down to the level of the curd.  Gently stir the curd for a few minutes to break up the curd mass.
  9. Replace the whey with an equal amount of water heated to 77°C/170°F.  The overall temperature should reduce to 38°C/100°F.  If the temperature is too high, add some cool water to adjust.  If the curd has matted together, break it up with your clean hands.
  10. Add the cheese salt to the pot, stir thoroughly.  Stir for 30 minutes at 38°C/100°F to prevent the curds from matting.
  11. Allow the curds to settle for 10 minutes.  They should mat into one big mass.
  12. Pour the curds and whey into a cheesecloth lined colander.  Break up curds into chunks to release some more whey.
  13. Line your mould with cheesecloth and fill with curds.
  14. Fold one corner of the cheesecloth over the mould and top with a follower.  Press at 5kg (11lbs) for 20 minutes.
  15. Remove from press and mould, turn the cheese, redress, and press at 13kg (30lbs) for 8 hours.
  16. Remove cheese from press, unwrap and place on a cheese mat in a ripening box.  Cover and ripen at 12°C/54°F @ 90% humidity for 4 weeks.
  17. Turn cheese daily for first week, draining any whey that collects in the bottom.  Turn every second day for the next three weeks.  If mould starts to grow, then wipe with a cloth dipped in brine and gently remove the growth.
  18. The cheese tends to flatten a little over the ripening period as it is so moist.  This is fine and perfectly okay.
  19. Wax the cheese in 2 to 3 coats of cheese wax and ripen for a further 2 weeks at 12°C/54°F @ 90% humidity. Eat and enjoy!

Havarti Cheese
Havarti Cheese after 4 weeks ripening.

Havarti is delicious and smooth, with a light creamy texture.  Delicious for young palates or people who haven’t developed the taste for stronger hard cheeses.

I hope you enjoyed making Havarti cheese.  For other cheese making video tutorials, check out my cheese making YouTube Channel, cheeseman.tv

Little Green Workshops