Frederic Melton
Havarti is a semi-soft cheese made from pasteurized cow's milk. It has a buttery aroma and a mild, creamy, and smooth texture. The cheese is typically aged for around three months, but the aging time can vary from a few months to a year depending on the desired flavor and texture. During the aging process, the cheese is turned daily and wiped down with a light brine solution. Havarti is suitable for vegetarians, as it is usually made with vegetarian rennet, but labels should always be checked to confirm.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft |
| Taste | Buttery, sweet, slightly acidic |
| Aroma | Buttery |
| Ingredients | Pasteurized milk, vegetarian rennet |
| Age | Typically 3 months, but can be aged longer for a saltier taste |
| Aging temperature | 59°F |
| Aging humidity | 90% |
| Aging time | 5 weeks (young cheese), 10-14 weeks (mature cheese) |
| Producing countries | Denmark, United States, Canada, Finland, Poland, France, Australia, New Zealand |
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What You'll Learn
Havarti is made from pasteurized cow's milk
Havarti is a semisoft cheese made from pasteurized cow's milk. It is a mild, buttery cheese with a slightly acidic taste, similar to mozzarella. The cheese was first made in Denmark in 1921 and was originally called "Danish Tilsiter", after the German cheese type Tilsiter. It was later renamed after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century.
When making Havarti, it is important to choose pasteurized milk that is not homogenized and is as fresh as possible. The milk is heated to 86°F, and then a culture is added and allowed to ripen for 45 minutes. Next, liquid rennet diluted in cool water is gently stirred in, and the mixture is left to rest for about 36 minutes. Once the curds are ready, they are cut into cubes and separated, drained of whey, and poured into molds. These are then compressed and set to cool before being brined.
The aging process for Havarti typically lasts about three months, during which the cheese is turned daily and wiped down with a light brine every 2-3 days. The temperature and humidity are carefully controlled to achieve the desired flavor and texture. If aged longer, the cheese becomes saltier and develops a hazelnut taste. Havarti is a versatile cheese that can be sliced, grilled, or melted, making it a popular choice for sandwiches, cheese boards, and other dishes.
Overall, Havarti is a delicious and easy-to-make cheese that can be crafted at home with the right ingredients and techniques. Its creamy texture and mild flavor make it a favorite for many cheese enthusiasts.
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It's a semi-soft cheese
Havarti is a semi-soft cheese, with a rich, creamy and buttery texture and a mild flavour. It is made from cow's milk and is suitable for vegetarians, although labels should be checked. It is a good beginner cheese to make at home, with a simple recipe and a short ageing time of around three to four weeks.
To make Havarti, you will need to start with pasteurized milk—this should be as fresh as possible and not homogenized. Heat the milk to 86°F, then add a C101 culture and let the milk ripen for 45 minutes. Next, add liquid rennet diluted in cool water, stirring gently for one minute, then let it rest for 36 minutes. Check for the correct firmness of curd by inserting a knife and gently pulling upwards—if the curd splits, it is ready to be cut into 3/8" cubes. Once the curds are ready, separate them, drain off the whey, and pour the curds into moulds. These are then compressed and set to cool before being brined.
The ageing process can take anywhere from a few months to a year, depending on the desired flavour and texture. During this time, the cheese should be turned daily and wiped down with a light brine every two to three days. The temperature should be maintained at 59°F with a relative humidity of 90% for five weeks for young cheese, or 10-14 weeks for mature cheese. After this initial ageing, the temperature should be lowered to 54°F with a relative humidity of 80% for one week.
Havarti has a buttery aroma, with a sweet and slightly acidic taste. When left at room temperature, the cheese softens quickly. With age, it becomes saltier and develops a hazelnut flavour. Flavoured variants of Havarti are also available.
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It's aged for at least four weeks
The aging process is a crucial aspect of Havarti cheese-making, with the cheese typically requiring a minimum of four weeks to age before it can be consumed. During this time, the cheese develops its characteristic flavour and texture, transforming from a fresh curd to a semi-soft, buttery, and mildly sharp delicacy.
Aging Havarti cheese involves a careful balance of temperature, humidity, and time. The cheese is turned daily and wiped down with a light brine solution (a mixture of salt and water) every two to three days. This process helps to preserve the cheese and develop its flavour. The ideal temperature for the initial aging phase is 59°F (15°C), with a relative humidity of 90%. This environment ensures the cheese matures evenly and absorbs the right amount of moisture.
The length of the aging process depends on the desired flavour and texture of the final product. Young Havarti cheese is typically aged for five weeks under these conditions, resulting in a milder, softer cheese. For those who prefer a more mature flavour and firmer texture, the aging time can be extended to 10-14 weeks. This longer aging process allows the cheese to develop a more robust and complex flavour profile.
After the initial aging period, the temperature is lowered to 54°F (12°C) with a relative humidity of 80% for one week. This final stage refines the cheese, allowing the flavours to meld and intensify. It is important to note that Havarti cheese made from raw milk should be aged for at least six weeks to comply with many health guidelines.
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It's suitable for vegetarians
Havarti is a semi-soft cheese made from cow's milk. It has a buttery aroma and a mild, creamy, and smooth texture. The taste is buttery and sweet, with a slight acidity, and it tends to soften quickly at room temperature. It is typically aged for around three months, but the aging time can vary from four weeks to a year, depending on the desired flavor and texture. With longer aging, the cheese becomes saltier and develops a hazelnut taste.
Havarti cheese is generally suitable for vegetarians. While it is traditionally made from pasteurized cow's milk, which is suitable for vegetarians, it is important to check the labels as some versions may use different ingredients or processes. Most Havarti cheese uses vegetarian rennet, which is suitable for vegetarians. However, it is always recommended to check the labels to ensure that the specific brand and type of Havarti cheese you are consuming is indeed vegetarian-friendly.
The process of making Havarti cheese involves heating milk to a specific temperature and adding a culture to allow the milk to ripen. After adding rennet and allowing the mixture to rest, the curds are cut and prepared for aging. During the aging process, the cheese is turned daily and wiped down with a light brine solution at regular intervals. The temperature and humidity are carefully controlled to achieve the desired texture and flavor.
Havarti cheese is a versatile ingredient that can be sliced, grilled, or melted, making it a popular choice for sandwiches, cheese boards, and various recipes. It is produced in several countries, including Denmark, the United States, Canada, Finland, Poland, France, Australia, and New Zealand, with each region potentially having slight variations in production methods and ingredients. Therefore, it is always advisable to check the labels to ensure the Havarti cheese you are consuming aligns with your vegetarian dietary preferences.
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It's a mild-flavoured cheese
Havarti is a mild-flavoured, semi-soft cheese made from cow's milk. It is a great beginner cheese, as it only takes around four weeks to age and is relatively easy to make. The cheese is typically aged for three months, after which it becomes saltier and develops a hazelnut taste. If you're making it at home, you can age it for as little as four weeks, but note that many health guidelines recommend ageing raw milk cheeses for at least six weeks before consumption.
To make Havarti, you'll need to start by heating milk to 86°F. It's best to use pasteurized milk that is not homogenized and as fresh as possible. Add a C101 culture and let the milk ripen for 45 minutes. Then, add some liquid rennet diluted in cool water and stir gently for one minute. Let the mixture rest for about 36 minutes. After this, you should check for curd firmness by inserting a knife and gently pulling upwards—if the curd splits, it's ready to be cut into 3/8" cubes.
Once the curds are ready, cut them into cubes by making a checkerboard pattern with a curd knife. Then, use a ladle or very loose whisk to make horizontal cuts. When the curd is at the correct consistency, separate it, drain the whey, and pour the curd into moulds. These are then compressed and set to cool before being brined.
During the ageing process, the cheese should be turned daily and wiped down with a light brine (1 teaspoon of salt in a quart of water) every two to three days. The ideal temperature is 59°F with a relative humidity of 90% for five weeks for young cheese, and 10 to 14 weeks for mature cheese. After the initial ageing, reduce the temperature to 54°F with a relative humidity of 80% for one more week.
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Frequently asked questions
Havarti cheese is made from pasteurized cow's milk.
Havarti cheese is typically aged for about three months. However, it can be aged for longer depending on the desired flavor and texture. Some people age Havarti for up to a year.
Havarti cheese has a buttery aroma and a mild, creamy, and smooth texture. The taste is buttery and slightly acidic, ranging from sweet to very sweet. As the cheese gets older, it becomes saltier and can taste like hazelnut.
To make Havarti cheese at home, you will need pasteurized milk, a C101 culture, liquid rennet, and salt. First, heat the milk to 86°F, then add the culture and let it ripen for 45 minutes. Next, add the liquid rennet and stir gently for one minute. Let the mixture rest for about 36 minutes, then check for the proper firmness of the curd. Once the curd is ready, cut it into cubes and separate it from the whey. Drain the curd and pour it into molds, then compress and cool before brining. Finally, age the cheese in a controlled environment, turning it daily and wiping it down with a light brine every 2-3 days.
