Frederic Melton
Havarti is a semi-soft, mild, Danish cow's milk cheese with a creamy, buttery flavor. It is a versatile cheese that can be sliced, grilled, or melted and used in dishes such as grilled cheese sandwiches, quesadillas, pizzas, and casseroles. While it is commonly produced in Denmark, other major producers include Germany, Spain, the United States, and Canada. Interestingly, some people compare the taste and texture of Havarti to Swiss cheese, and it is often used as a substitute for stronger cheeses.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft cow's milk cheese |
| Texture | Creamy, buttery, smooth, springy, elastic, semi-firm |
| Taste | Mild, slightly acidic, sweet, tangy |
| Colour | Cream to pale yellow |
| Holes | Yes, small and irregular ("eyes") |
| Aging | Typically aged for three months |
| Origin | Denmark |
| Invented by | Hanne Nielson |
| Invented in | Mid-1800s |
| Main producers | Denmark, Germany, Spain, United States, Canada, Finland, Poland, France, Australia, New Zealand |
| Protected status | Protected Geographical Indication (PGI) rights granted exclusively to Denmark by the EU in 2019 |
| Similarities to Swiss Cheese | Stronger varieties of Havarti can resemble Swiss cheese in flavour and texture |
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What You'll Learn
Havarti's history
Havarti is a semi-soft cow's milk cheese from Denmark. It was invented in the mid-1800s by Hanne Nielsen, a Danish woman who travelled around Europe to learn cheesemaking techniques. Upon returning to her farm in Denmark, she experimented with washing her curds in fresh spring water before pressing them into cheese moulds and draining them. The cheese was originally named "Danish Tilsiter", after the German cheese type Tilsiter. However, in 1952, it was renamed Havarti, after Havartigården, the name of Nielsen's farm near Holte.
Nielsen created a number of cheeses, including a Tilsit cheese with caraway for King Christian IX of Denmark. Some sources, such as The Oxford Companion to Cheese, claim that she invented Havarti, while the Dansk Biografisk Leksikon states that the current Havarti is not based on her cheesemaking.
Havarti is a washed-curd cheese, which contributes to its subtle flavour. It is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow colour depending on the type. It has very small and irregular openings called "eyes" distributed throughout. It has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss-type cheeses. The original Havarti is very similar to Swiss cheese in flavour and texture and is typically aged for around three months.
Cream Havarti (Danish: Flødehavarti) is made from high-pasteurised 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, as the remaining whey proteins cause problems (off-taste, odd appearance) during prolonged ripening.
Havarti is now a staple foodstuff in Denmark, and it is also produced in other countries, including the United States, Canada, Finland, Poland, France, Australia, and New Zealand. In 2019, Denmark was granted exclusive Protected Geographical Indication (PGI) rights for Havarti by the EU, meaning that it may now only be produced from Danish milk and at approved dairies to be sold in the EU and certain other countries. This decision faced opposition from the United States and other countries, who argued that it was protectionism for economic gain.
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How Havarti is made
Havarti is a semi-soft cow's milk cheese that was created in the mid-1800s by Hanne Nielson, a Danish woman who travelled around Europe to learn cheesemaking techniques. Upon returning to her farm, she experimented with washing her curds in fresh spring water before pressing them into cheese moulds and draining them. This resulted in a soft, creamy new cheese that she named after her farm, Havarthigaard, located just north of Copenhagen in Øverød.
There are two types of Havarti: the original, made with whole pasteurised cow's milk, and Flødehavarti ("cream Havarti"), which has cream added to bring the butterfat content up to what the French would call a "double crème" (similar to Brie). The original Havarti is different from Flødehavarti, which is made from high-pasteurised 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, as the remaining whey proteins can cause problems (off-taste, odd appearance) during prolonged ripening.
To make Havarti, raw milk is pasteurised and the cultures needed for the milk to coagulate are added. Once the milk has coagulated, the curd is pumped out of the vats onto draining tables, where the whey is left to drain out naturally without pressing. When the curd is at the correct consistency, it is separated, drained of whey and poured into moulds. These are then compressed and set to cool before being brined. The cheese may spend anywhere from a few months to a year ageing, depending on the desired flavour and texture. During the ageing process, cheeses are smear-ripened by being dipped into a mixture of potato starch, water and bacterial cultures. Before dipping, the cheeses are white in colour, and after being dipped at regular intervals for 14 days, they become bright orange.
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Havarti's taste and texture
Havarti is a semi-soft cow's milk cheese with a creamy, buttery flavour and a delicate aroma. Its texture is smooth, springy and elastic, with a high moisture content, making it ideal for melting. The cheese is typically aged for about three months, during which its flavour intensifies, becoming more robust, tangy and slightly acidic. Older Havarti tends to be more salty and develops a hazelnut taste.
Havarti is a very versatile cheese. It can be sliced, grilled or melted and used in a variety of dishes, both savoury and sweet. Its mild flavour and creamy texture make it a great addition to sandwiches, salads, soups and fondues. It also works well with fruits like apples and pears, as well as cured meats and olives. When melted, Havarti becomes soft and gooey, making it perfect for grilled cheese sandwiches, quesadillas, pizzas, casseroles and burgers.
The cheese is often served with fruit and crackers and pairs well with wines, especially a crisp Danish pilsner. It can also be used in cooking, adding a rich and creamy texture to recipes. For example, it can be shredded on a pizza instead of mozzarella or melted over burgers and casseroles.
Cream Havarti is a variation of the traditional Havarti cheese. It is aged for a shorter period and fortified with cream, resulting in a milder taste and slightly higher moisture content. This variety is often enjoyed on its own or used in recipes that call for a mild-tasting cheese, such as cheese platters or melting over fresh bread or crackers.
Havarti is a good source of calcium and vitamins A and B12. It contains some lactose, so individuals with lactose intolerance may need to consume it in moderation.
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Havarti's uses
Havarti is a semi-soft cow's milk cheese with a buttery texture and a mild flavour. It is a versatile ingredient that can be sliced, grilled, or melted. Here are some common uses for Havarti cheese:
Melting
Havarti has a high moisture content, which makes it ideal for melting. When heated, it becomes soft and gooey, with a smooth and even consistency. This makes it perfect for grilled cheese sandwiches, quesadillas, pizzas, casseroles, and other dishes that require melted cheese. You can use sliced or grated Havarti, and it will melt beautifully and add a rich and creamy texture to your recipes.
Sandwiches and Paninis
Havarti can be used to make delicious grilled cheese sandwiches. You can experiment with different combinations, such as adding tomatoes, bacon, avocado, or apples with a sprinkle of cinnamon. For a sweet and smoky flavour, you can also try making a panini with bacon, apple, and tarragon.
Savoury Dishes
Havarti is a versatile cheese that can be used in various savoury dishes. You can stuff chicken breasts with a mixture of chopped spinach, diced Havarti cheese, and herbs, baking until the cheese is melted and bubbly. Other options include making a quiche or frittata with Havarti cheese and bacon, or a vegetable frittata with vegetables and grated Havarti.
Desserts and Fruits
The buttery richness of Havarti pairs well with fruits and desserts. You can create sweet and savoury combinations, such as apple and cinnamon quesadillas or using Havarti in a waffle sandwich. It can also be a great addition to a cheese platter, offering a mild and interesting flavour that appeals to both kids and adults.
Baked Goods
Havarti can be used in various baked goods, such as croissants. You can split croissants and layer them with thin slices of Havarti cheese and ham, baking them until the cheese is melted and the croissants are golden brown. Another option is to make a savoury tomato tart by layering sliced tomatoes and Havarti cheese over a pre-baked pastry crust and baking it until the cheese is melted.
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Havarti's production and trade
Havarti is a semi-soft cow's milk cheese with a buttery aroma and flavour. It is mild, sweet, and slightly acidic, with a hint of hazelnut. The cheese is named after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century.
The production process involves introducing rennet to milk to cause curdling. The curds are then pressed into cheese moulds, cooked, divided, and drained. The cheese is then aged for several months. During this time, it develops small, irregular holes throughout its pale yellow interior, adding to its visual appeal. The aging process also contributes to the cheese's complex flavour profile, with hints of nuttiness and a slightly tangy finish.
Today, Havarti is factory-made and widely distributed throughout the world. It is produced in several countries, including Denmark, the United States, Canada, Germany, Spain, Finland, Poland, France, Australia, and New Zealand. Denmark is the largest producer, with an annual production of 17,000 metric tons as of 2019. However, less than half of the world's production comes from Denmark. In the United States, the main producing state is Wisconsin, followed by California, New York, and other states.
In terms of trade, Havarti is a protected geographical indication (PGI) product in the EU. This means that it can only be produced from Danish milk and at approved dairies to be sold in the EU and countries with which it has signed trade agreements recognising EU PGI rules on cheese, such as South Korea. This decision faced opposition from the United States and other countries, who argued that Havarti is a generic cheese and that the EU was engaging in protectionism for economic gain. Despite this, Havarti remains a popular cheese worldwide, known for its versatility and mild flavour.
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Frequently asked questions
No, Havarti is a type of semi-soft Danish cow's milk cheese. However, it does have a similar flavour and texture to Swiss cheese, and stronger varieties of Havarti can be slightly sharp, resembling Swiss cheese.
Havarti is a smooth, creamy, buttery cheese with a mild flavour. It is an extremely versatile cheese that can be sliced, grilled, or melted and used in a variety of dishes, such as sandwiches, salads, grilled cheese, and fondue. It also pairs well with fruits, crackers, and wines.
Havarti is a popular cheese that is exported from Denmark and produced in other countries, including the United States, Canada, Germany, Spain, Finland, Poland, France, Australia, and New Zealand. You may be able to find it at your local cheese shop or grocery store, depending on your location.
