Havarti

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Havarti
Cream Havarti on toasted bread
Other names cream Havarti, flødehavarti
Country of origin Denmark
Region Hovedstaden
Town Øverød
Source of milk Cow
Texture Semi-soft
Fat content 38
Aging time 3 months
Commons page Related media on Wikimedia Commons

Havarti (Danish pronunciation: [hæˈvɑːti]) or cream Havarti (Danish: flødehavarti) is a semisoft Danish cow's milk cheese. It is a table cheese that can be sliced, grilled, or melted.

History[edit]

In the 1800s, Hanne Nielsen (1829-1903) traveled around Europe to learn about cheesemaking.[1] Nielsen's farm was in Havarthigaard, north of Copenhagen, and in 1852, after returning from her travels, developed the technique to create Havarti, a semi-firm cheese dotted with small holes.[2] [3]

Havarti was, however, not introduced in Denmark until around 1920.[clarification needed]

The original Havarti cheese is different from flødehavarti ("cream Havarti"), which is made from high-pasteurized milk, so that the whey proteins that would otherwise be eliminated during production remain in the curd. This raises yields, but alters the taste and texture. Cream Havarti usually ripens very little, since the remaining whey proteins cause problems (off-taste, odd appearance) during prolonged ripening.

Description[edit]

Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged.

Havarti is a washed-curd cheese, which contributes to the subtle flavor of the cheese. Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings called eyes distributed throughout.

Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when the cheese is older, it becomes more salty and tastes like hazelnut. When left at room temperature, the cheese tends to soften quickly.

Flavored variants of Havarti are available, such as cranberry, garlic, caraway, dill, basil, coconut, sour cream, chives, bacon, red pepper, and jalapeño.

Nutrition[edit]

For 1 slice weighing 28 g:

See also[edit]

  1. ^ "culture: the word on cheese". culturecheesemag.com. Retrieved 2018-07-27. 
  2. ^ "Havarti Cheese - itscheese.com cheese guide". itscheese.com. Retrieved 2018-07-27. 
  3. ^ "Danish Havarti". www.cheesemonthclub.com. Retrieved 2018-07-27.