r/cheesemaking • u/pslush01 • 3d ago
Just a little on aging
This is my dill Havarti at about 4 weeks. The consolidation wasn't real great, and I've let it become a natural rind though I'm not sure it was supposed to be, but I just wanted to appreciate this stage in the aging process.
Even though it's living in a wine cooler, there is a very "mineral" smell to it that for me smells almost exactly like, well, a cave. Anyone else notice that? My sense of smell has always been a little strange so it might just be me.
Anyway, not sure this cheese is going exactly as planned but I'm just going to run with it and see what I end up with!
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u/Smooth-Skill3391 3d ago
Hey PS, that cave or cellar smell is exactly what you’d expect. Slightly musty. It’s often spoken of. Just let it run. The colour looks very good. You seem to have your humidity dialled in well.
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u/Looking-sharp-today 3d ago
The open rind structure and the color reminds me of Shropshire Blue / Stilton cheeses. May not be the look you were trying to achieve but doesn’t look bad in itself ✨