Randy Chandler
Havarti is a semi-soft, sliceable cheese with a creamy body and a mild, buttery taste. It is a Danish 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. The cheese has a springy texture with subtle sweet and acidic notes and is known for its high moisture content, making it ideal for melting. It is typically aged for about three months and has a buttery aroma, with stronger varieties having a sharper taste.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft |
| Taste | Buttery, mild, slightly acidic, nutty, sweet |
| Aroma | Buttery |
| Colour | Pale yellow |
| Consistency | Creamy, smooth |
| Meltability | Melts exceptionally well |
| Type of milk | Cow's milk |
| Country of origin | Denmark |
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What You'll Learn
Havarti's colour and texture
Havarti is a semi-soft cow's milk cheese with a creamy, buttery texture and a mild, buttery taste. It is smooth, with a springy texture and subtle sweet and acidic notes. The colour of Havarti ranges from white to pale yellow, depending on the age of the cheese and the type of milk used. Younger Havarti tends to be whiter, while older Havarti develops a more yellow hue.
Havarti is made by washing curds in fresh spring water, draining them, and then pressing them into cheese moulds. The curds are then separated, drained of whey, and poured into new moulds to be compressed and cooled before brining. The cheese is then aged for anywhere from a few months to a year, depending on the desired flavour and texture.
The colour of Havarti can vary depending on the type of milk used and the length of ageing. Havarti made from raw milk will have a different colour than Havarti made from pasteurized milk, as the pasteurization process affects the colour of the milk. The longer the cheese is aged, the more opportunity for the development of colour due to the interaction between the milk proteins and fat molecules.
The texture of Havarti is also influenced by the ageing process. Younger Havarti has a softer, more springy texture, while older Havarti becomes more firm and granular. The high moisture content of Havarti also contributes to its creamy texture, making it ideal for melting. When heated, Havarti becomes soft and gooey, with a smooth and even consistency.
Overall, the colour and texture of Havarti cheese can vary depending on the specific variety and production methods, but it is generally characterised by a creamy, buttery texture and a white to pale yellow colour.
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Where to buy Havarti
Havarti cheese is a semi-soft cheese, with a mild, buttery taste and a creamy, smooth texture. It is a Danish staple, originally created in the mid-1800s by Hanne Nielson, and has since become popular worldwide.
Local Grocery Stores
Havarti is a popular cheese, and most well-stocked grocery stores will carry it. In the US, this includes major chains like Walmart, Kroger, Safeway, and Whole Foods. You can usually find it in the cheese section, either pre-packaged or at the deli counter.
Specialty Cheese Shops
Specialty cheese shops and gourmet food stores are a great option for a wider selection of Havarti, including artisanal and higher-quality versions. These shops often offer different varieties of Havarti, and the staff may be able to provide advice and recommendations.
Farmers Markets
Local farmers' markets are ideal for finding specialty cheeses, and Havarti is no exception. You can often buy directly from small-scale cheese producers and dairy farms, and may be able to sample different cheeses before you buy.
Cheese-Making Facilities
Some cheese producers have their own retail stores or tasting rooms, where you can purchase cheese directly. If there is a local cheese-making facility or creamery near you, they may sell Havarti on-site, and you can be sure of its freshness.
Online
If you can't find Havarti in your local stores, or you want a more specialized product, there are many online retailers that sell and ship Havarti cheese nationwide. These include Cheese Brothers, who ship their cheeses from Barron, Wisconsin, and offer a range of classic and dill varieties.
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Havarti's taste and aroma
Havarti is a semi-soft cheese with a creamy, buttery flavour and a subtle tanginess. Its aroma is mild and buttery, developing a stronger smell as it ages. The cheese's flavour also intensifies with age, becoming more robust and tangy. The longer aging period intensifies the complexity of the cheese's aroma, making it more aromatic and robust.
Havarti is a versatile cheese that pairs well with a variety of ingredients. Its smooth, blank-canvas flavour invites experimentation, and it is often flavoured with herbs, spices, and other ingredients. Popular flavoured varieties include dill, caraway seeds, horseradish, hot peppers, garlic, jalapeno, and cranberry. These flavours complement the creamy texture and mild taste of the cheese, adding a unique twist to the traditional variety.
The texture of Havarti is smooth, creamy, and buttery, with a high moisture content that makes it ideal for melting. When heated, it becomes soft, gooey, and silky, with a smooth consistency. This quality makes it an excellent choice for recipes that require melted cheese, such as grilled cheese sandwiches, macaroni and cheese, au gratin, paninis, quesadillas, pizzas, casseroles, cheese fondues, and other dishes.
Havarti is crafted from cow's milk and is known for its pale yellow colour with a slightly glossy surface. It has a glossy, shiny appearance and a semi-soft texture. The cheese is made by washing the curds in fresh spring water, pressing them into cheese moulds, and draining them. It may be aged for a few months to a year, depending on the desired flavour and texture. The longer the aging process, the firmer the texture and the more pronounced the flavour and aroma become.
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Havarti's history
Havarti is a semi-soft, semi-hard, Danish cow's milk cheese. It is smooth, rindless, and has a subtle flavour. It is known for its high moisture content and creamy, buttery texture, which makes it ideal for melting. It is typically aged for about three months, though when the cheese is older, it becomes more salty and takes on flavours of hazelnut.
The history of Havarti can be traced back to the mid-1800s and Hanne Nielson, a Danish woman who travelled around Europe learning various 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. Some sources, such as The Oxford Companion to Cheese, say that Nielson invented Havarti cheese, while the Dansk Biografisk Leksikon states that the current Havarti is not based on her cheesemaking.
Initially called "Danish Tilsiter", after the German cheese type Tilsiter, Danish production of Havarti began in 1921. In 1952, the cheese was renamed Havarti, after Havartigården near Holte, where Nielson worked in the 19th century. Interestingly, Nielson also created a Tilsit cheese with caraway for King Christian IX of Denmark.
Over time, Havarti has become a staple foodstuff in Denmark and a popular cheese in Danish cuisine. It is also produced in other parts of the world, including the United States, Canada, Germany, Spain, Finland, Poland, France, Australia, and New Zealand. In 2019, Denmark was granted exclusive Protected Geographical Indication (PGI) rights by the EU, which means that only cheese produced from Danish milk and at approved dairies can be sold as Havarti in the EU and certain other countries. This decision faced opposition from the Consortium for Common Food Names (CCFN), an industry alliance based in the United States, which argued that Havarti is a generic cheese and that the EU was trying to monopolise global trade.
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How to cook with Havarti
Havarti is a semi-soft, mild, and buttery cheese with a creamy, smooth texture. It is a very meltable cheese, making it a great option for grilled cheese sandwiches, quesadillas, pizzas, and casseroles. Its mild flavour and meltability mean it can be used in a variety of dishes, from savoury to sweet. Here are some ideas for how to cook with Havarti:
Grilled Cheese Sandwich
This is a classic option for using Havarti. You can use sliced Havarti in a grilled cheese sandwich with your favourite bread and any additional toppings you like, such as tomatoes, bacon, or avocado.
Apple Quesadillas
Spread grated or sliced Havarti over a tortilla, add thinly sliced apples and a sprinkle of cinnamon, and cook in a skillet until the cheese is melted and the tortilla is crispy. The sweetness of the apples and cinnamon pairs well with the mild, buttery flavour of the Havarti.
Spinach Stuffed Chicken Breasts
Make a pocket in a chicken breast and stuff it with a mixture of chopped spinach, diced Havarti cheese, and herbs. Bake until the chicken is cooked through and the cheese is melted and bubbly. The Havarti will add a creamy texture and a mild, buttery flavour to the stuffing.
Ham Croissants
Split a croissant and layer with thin slices of Havarti and ham. Toast in the oven until the cheese is melted and the croissant is golden brown. The saltiness of the ham will complement the mild, buttery flavour of the Havarti.
Savoury Quiche
Havarti can be used as a filling in a quiche, such as in a bacon and Havarti quiche. The mild flavour of the Havarti will allow the other flavours in the quiche to shine through while adding a creamy texture.
Salads
Havarti pairs well with salads, adding a creamy, smooth texture and a mild, buttery flavour. Try it with a grilled asparagus salad or a salad with fruit, such as apples or pears.
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Frequently asked questions
Havarti is a semi-soft, sliceable cheese with a creamy body and a springy texture. It is usually a pale yellow colour.
Havarti has a buttery taste and aroma, with subtle sweet and
Havarti cheese can be found in most well-stocked grocery stores, including Walmart, Kroger, Safeway, and Whole Foods. It can also be purchased from specialty cheese shops, farmers markets, cheese-making facilities, and online.
