Semi-soft · Mesophilic aromatic
Cheese Culture for Havarti
Havarti is the aromatic mesophile's showcase: Flora Danica or MM 100, whose diacetyl and gentle gas production give havarti its buttery flavour and small, irregular openings. An forgiving early make for beginners who want an aged-style cheese fast.
At a glance
| Family | Semi-soft · Mesophilic aromatic |
| Primary culture | Flora Danica or MM 100 |
| Adjuncts | None required |
| Temperature logic | Mesophilic, washed-curd style make |
| pH notes | Mild and buttery by design; aromatic cultures do the flavour work |
| Ageing | Ready young — about 3–6 weeks |
The shopping list
Primary culture
Flora Danica Mesophilic Culture
$20.95
New England Cheesemaking · checked October 23, 2026
The make, in short
Mesophilic, washed-curd style make. Ready young — about 3–6 weeks.
The one pitfall
Ageing it like cheddar. Havarti is a young cheese — catch it while it is creamy.
Making a different cheese next?
The Culture Finder covers 27 cheeses and cultured staples — starter, adjuncts, temperature logic and pH gates for each.