Episode 029: Cheese Making at Home; Dill Havarti

Today we are expanding our cheese-making horizons as we tackle a slightly more difficult cheese, Havarti. Although this is still just an “intermediate” cheese when it comes to the difficulty level, it does require a few more steps than the simple cheeses we have made previously. Specifically, this is a dill Havarti, which I personally really enjoy. If you don’t care for dill though, no big deal, it’s fine to leave it out and you’ll still end up with a delicious cheese. If you’re interested in embarking on your own cheese-making journey, I highly recommend the book “Artisan Cheese Making at Home,” by Mary Karlin.