Talk:Havarti

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Sources[edit]

I'm finding in other sources that Havarti has a washed or dry rind, and yet this article says it's rindless?

I sorry to tell you all that much what ist said about cheese in the Wikipedia does not match with reality. it seems like there has been no real expert on cheese contributing. hte autorhs have quoted old cheese book whew the fact5 are far from up-to-date.

But making improvements and corrections is simply not possible, because of the Wikipedia bureocresy, the very strict rulles, that nbowq are the enemy of truth.

The cold fact is that e.g. Arla Hawarti, despite the attribut Heritage, has nothing to do with the original Hawarti, which still you still can buy under the brand "Elbodal".

Havarti should like the German Tilster have a washed rind with slime producing bacteria, ripening the cheese from the surface. Beforee the schee is marketed, hte surface can be cleandede nad dired and waxed; the enzymes from growth on the rind (Bacterium linens) have given teh curd a typical strong falvour and will still ripen the cheese, but at a slower rate.

The Arla havarti is cured in plastic from the very beginning and is as much a Hawarti as plain white wine wine is real Champagne.

Please read and consider the following

Dear friends,


i have many time been grateful to Wikipedia, when quickly needing information on many topics.

But regarding cheese, I find Wikipedia a disaster! The problem is, that the names of cheese nowadays do not mean the same as in former days. Many cheese producers have “rationalized” the manufacturing processes, which in its turn has had a severe impact on the properties of the cheese.

Classically you can group cured cheeses made with the aid of rennet according to the

- milk source . fat content (i.e fat in percentage of the dry matter) - firmness (a funtion of the water ocntect in the fat free part of the cheese) - method of curing (from hte innner by natural or added lactobacteria and or propionic bacteria; from the inner and from the surface with smear bacteria or molds; blue weined cheese cured with Penicillium roqueforti) - texture (blind, irregular eyes, small eyes, big eyes)

Every manufacturer may produce cheese wich differs from other “brands” due to the quality of the milk, the used cultures, the cheesemaster skill and existing equipment. Anyhow, if you use a known tradfitional name, the cheese should, in my opinion, comply with the characteristcs of the cheeses mentioned above.

Unfortunately cheeses, which originally were made with ripening cultures on the rind are nowadays by many dairies manufactured rindless. The danes were among the first to abandon the traditions in favour of commercial interest. They called the cheese as before, but they make it in a mor economic way, no matter how it affects the taste etc. So htey started producing rindless Havarti parrallelly to smear ripened Havarti. Like making sparkling wine without bubbles!

So when the consumer today buys a cheese under the name of eg. Tilsiter, Havarti (Danish Tilsiter) or Port Salut, he can get either the original version or the modern “variety”, which has very little in common with the authentic cheese qualitylity. And Codex alimentarius approves of this misuse of cheese names, after big cheese manufacturers have lobbed efficiently.

- - - -

So how should Wikipedia now act? I my opinion nearly all articles on cheese should be revized. The articles I have read - in English, German and Swedish - do unfortunately not pay enough attention to the traditional classification of cheese, nor to the confusing situation of to-day, when the same cheese name is used for product made and cured in entirely different manners. They mostly refer to old books on cheeses, the authors of which have not been aware of the changes and trends.

An when I have tried to improve the articles, my corrections and additions have been removed, because I could not refer to any printed source. Of course not, because no litterature is up-to-date! And the product standards of big manufacturers, although open to everybody on the web, and the advertisments in papers are for some reasons not considered trustworthy by the Wikipedia team .

Do I have to publish a book, before the Wiki-team can accept what can obviously be seen in every Super-market?


Best regards,


Jan-Erik Ingvall

Dairy enigneer, University of Helsinki, Product and quality manager in the cheese sector since 1975.

2001:14BA:8300:0:0:0:1:89BA (talk) 21:26, 10 March 2016 (UTC)

Vandalism[edit]

ummmm "Havarti, along with being nutritious, is also a good food for possums, as discovered recently by Saul Winer.Possums, a very rare species are really.......AWESOME! Havarti is a cheese, made of possum milk." this sounds like a joke, but i'm not 100% so i won't remove it. but someone should look into it Iamnobody2 10:26, 18 November 2006 (UTC)