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|Other names||cream Havarti, flødehavarti|
|Country of origin||Denmark|
|Source of milk||Cow|
|Aging time||3 months|
|Related media on Wikimedia Commons|
In the 1800s, Hanne Nielsen (1829-1903) traveled around Europe to learn about cheesemaking. 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.
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.
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.
For 1 slice weighing 28 g: