Havarti...or more properly put, "Dave's October 26, 2011 version of a washed-curd cheese, seeking to emulate a Havarti"

TADA!!!!

These lines are a rind defect entirely of our own creation...the cheese was so dense and yet soft when it was taken out of the press that it sunk into wire drying rack.  Note the white mat under the cheese now to correct for that error on the other side.

Hopefully over time the cheese will correct it's shape and smooth out.

This is the other side...less "grill" marks as it didn't have as long  to sink into the wire rack.

Sitting in a "ripening box"...when closed with the top on, the cheese will continue to release moisture in the form of whey and will create it's own humidity inside the box.  Somewhere in the neighborhood or 90% RH.  The box will go into a refridgerator set at ~54*F so the cultures can continue to feed on the milk sugars in the cheese.

Now just as an aside, and because I think it is interesting, that cheese weighs about 4 or 5 lbs.  I started with 8 gallons of milk, which is ~68 lbs of milk.  Let me repeat that...68 lbs. of milk!  And the final yield is only about 4-5 lbs. of cheese.