Manufacturing of Havarti Cheese.
Process guidelines for Havarti 45+
(blocks/loafs of approx. 2.5 kg)
Raw material raw milk
Standardization to 2.9 – 3.5 % fat depending on the protein content
Heating 72 – 75 C (161 – 167 F) for 16 – 30 sec. or
145 for 30 minutes.
Cooling to renneting temperature: 30 – 32 C (86 – 90 F).
Inoculation 0.7 – 1 % Probat 505 bulk starter or Probat 222 (50 DCU / 500 Lt. 130 gal. - direct set)
Addition of CaCl2 approx. 20 gr. / 100 Lt. (optional)
Preripening to pH 6.50
Renneting 2 – 3 gr. pure calf rennet powder (Renco) or RenNet 1 gr/100 Ltr
Coagulation setting time: 15 – 18 min
Coagulation time : 30 – 40 min.
Cutting curd grain diameter: green pea to hazelnut size
(approx. 0.5 – 1 cm3)
Setting 5 – 10 min.
Stirring 20 – 30 min.
Separating draw of whey, 30 – 40 %
Stirring 10 –15 min.
Scalding (cooking) addition of water: 15 % +- 3 % of hot water (temp. depending on amount of vat milk)
Scalding : to 38 C (100 F) , within 15 – 25 min.
Final stirring 40 – 50 min. (addition of 100 – 200 gr. of NaCl. / 100 Lt. cheese milk if dry salting is desired).
Filling into forms (hoops)
Pressing depending on equipment, e.g. 15 min. 0.3 – 0.6 bar (1 bar atmospheric pressure)
Room temp. 25 C, frequently is not pressed but just turned, thus pH of the cheese must be 5.3 +-0.15 before brine bath and 5.505 +- 0.1 after brine bath)
Brining pH before brine bath : 5.2 +- 0.1
21 +- 21 °Beume, 15 +- 3 C (59 F), pH 5,05 +- 0.1 (can be more acid than the cheese) concentrated salt solution
salting time : 24 – 54 h. depending on weight
pH after brine bath : 5.10 – 5.15
Smearing dipping or spraying red smear solution (liquid culture in 5 volumes of 3 % NaCl solution), during initial ripening smearing must be repeated twice. Use B. linens.
Ripening The first two weeks at 15 +- 3 C, 95 – 100 % RH (relative humidity)
Cheese must be treated with red smear twice a week until a nice closed but not too thick layer of redsmear has developed.
(B. linens)
The next two – 6 weeks at 12 – 14 C, 85 – 90 % RH.
Packaging After washing and drying
Storage at 6 C
Mild type > 5 weeks
Medium > 3 month
Sharp > 6 month
Production of bulk starter:
Medium Skimmilk
Heating at 90 – 95 C ( 194 – 203 F) for approx. 30 min.
Cooling to 22 C (72 F)
Inoculation 1 x Probat 505 Visbyvac B 1000 per 1,000 Lt. (264 gal.)
Incubation at 22 C (72 F) in 18 h. to pH 4.65 +- 0.10
Cooling to 4 – 8 C (39 – 46 F)
