Havarti is quite an advanced cheese to make and takes 5 weeks to mature - so you need a bit of patience too.

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Ingredients for for 1½ kg cheese:

12 litres of whole milk
5 pinches of starter culture
  - or 1 dl fresh buttermilk or soured milk. 
3 ml rennet
225 g salt


½ - 2 litres of whipping cream (if you want a cream cheese)

Required tools:

Pot with lid
Spoon sieve
Long knife
Cheese trays
Cheese mats
Cheese moulds with lids

Helpfull tools (non-essential):


  • Pour the milk (and optionally whipping cream) into the pot and heat slowly to 32°C.
  • Mix starter culture with a tiny bit of water – add that mix to the pot and stir for ½ minute.
  • Cover the pot with a lid and wrap a towel around it to keep it warm - leave it for 30 minutes.
  • Mix rennet with a tiny bit of water – add it to the milk and stir thoroughly for ½ minute.
  • Cover the pot with the lid and the towel again and leave the milk for 35 minutes.
  • The milk should now have coagulated and turned into curd.
  • Cut the curd into 1 cm cubes with a long knife or cheese cutter.
  • Stir carefully using a sieve spoon to seperate and keep the little cubes from sticking together. 
  • Put the lid and towel back on and let the curd settle for 15 minutes.
  • Make a brine from ½ litres of water and 25 grams of salt.
  • Scoop out 3 litres of the initial whey from the pot and save it for later.
  • Add the brine to the curd and stir gently.
  • Boil 1½ litres of water and add it to the pot little by little over the next 15 minutes, until the curd temperature reaches 36°C.
  • When the temperature has reached 36°C, gently stir the curd for about 10 minutes.
  • Take a small portion of curd grains and squeeze them lightly together in your hand. If the curd grains do not seperate easily again, stir the curd a little longer and perform the same test once again.
  • Boil 2 litres of water, add 200 g salt and leave to cool off - you need it later.
  • Scoop the curd out of the pot and devide it into cheese moulds placed in cheese trays with a cheese mat in the bottom. Fill the moulds right to the brim if you can. 
    Put a cheese mat on top of the moulds and on top of that, a cheese tray facing upside down. Get a nice firm grib on the tray handles, hold them together and tilt the trays slightly to let whey run off. Turn the whole thing over and let the trays rest on this side for 15 minutes. 
  • Flip the trays again and let i rest for 15 min., Flip it and rest it for 15 min., Flip it and rest it for 15 min.
  • Heat 4 dl whey to 50°C and pour it into the bottom cheese tray. Only enough for the whey to cover the cheese mat. Now, let the curd rest for 60 minutes.
  • When an hour has passed, tilt the trays and let whey run off. Turn the trays over and add another portion of 50°C whey into the bottom tray. Let it rest there for 60 minutes. Repeat this step 2 more times. (4 in total)
  • Tilt the trays, let whey run off and flip them over once more. Now, fill the bottom tray with water. 
  • We suggest you place an extra cheese tray underneath it, to collect any overflow of whey. Slip mould lids onto the moulds or, alternatively use glass jars that fit into the moulds and gently use this to add pressure on the cheese. Leave it like this overnight. 
  • Measure pH - it must have reached 5,1 before you can move on to the next step. 
    Cut a tiny piece of cheese and press the pH strip against it.
  • If pH is correct - release the cheeses from the moulds and soak them in the brine you made earlier. Use a plate to weigh them down under the surface and leave them there for 2 days at 12°C.
  • Take the cheese out of the brine and move them to a cheese tray lined with a cheese mat. Let them dry here until the crust is dry.
  • When the crust is dry, brush cheese wax on to it and let it dry for 30 minutes. Now, turn the cheese and apply wax to the oher side. Repeat waxing after a week. 
  • Mature the cheese for 4-5 weeks at 16°C - then for 1-2 weeks at 12°C. If you have no spot that provides these temperatures consistently, use a thermobox with cooling elements or store them in the fridge. However when you refrigerate it a lower temperature, it needs much more time to mature and develop. 
  • If mouldy patches appear during maturation, carefully scrabe and wash off the patches, finish of with salt and apply a new layer of cheese wax.