The Creamy, Buttery Taste Of Havarti Cheese

Havarti is a semi-soft or semi-hard cheese made from cow's milk. It was created in the mid-1800s by Hanne Nielson, a Danish woman who travelled around Europe to learn cheesemaking techniques. The cheese is 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 added cream. It is a washed-curd cheese, which contributes to its subtle flavour. It has a creamy, buttery texture and a mild, slightly acidic taste.

Havarti's history

Havarti is a semi-soft, sliceable cheese with a creamy body and a springy texture. It is native to Denmark and was invented in the mid-1800s by Hanne Nielsen, a farmer's wife who was interested in learning about cheesemaking. She travelled around Europe, learning different techniques, and set up a farm called Havarthigaard, located north of Copenhagen, where she perfected her craft. The cheese was originally called "Danish Tilsiter", after the German cheese type Tilsiter, but in 1952, it was renamed Havarti after her farm.

Nielsen also created a Tilsit cheese with caraway for King Christian IX of Denmark. Some sources, such as The Oxford Companion to Cheese, say that she invented Havarti cheese, while the Dansk Biografisk Leksikon states that the current Havarti is not based on her cheesemaking.

Havarti is made by pasteurising raw cow's milk and adding cultures to make it coagulate. 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.

The original Havarti cheese is different from flødehavarti ("cream Havarti"), 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 cause problems (off-taste, odd appearance) during prolonged ripening.

Havarti has become a staple foodstuff in Denmark and is the country's most popular exported cheese. It is renowned for its mild, buttery flavour and versatility. It can be sliced, grilled, or melted, and pairs well with salads, sandwiches, red apples, honey, pickled vegetables, and red wine.

How Havarti is made

Havarti is a semi-soft or semi-hard cow's milk cheese, created in Denmark in the mid-1800s by Hanne Nielson. It has a creamy, buttery texture and a mild, slightly acidic taste. The cheese is smooth, with a pale yellow colour and very small "eyes". It melts well and is a popular choice for grilled cheese sandwiches, quesadillas, and pizzas.

The process of making Havarti begins with pasteurising raw milk. Cultures are then added to the milk to allow it to coagulate. Once the curd has reached the correct consistency, it is separated and drained of whey. At this stage, the curd can be mixed with herbs such as dill, before being poured into moulds and compressed. The moulds are then set to cool before being brined. The cheese is then left to age for several months or up to a year, depending on the desired flavour and texture. A longer ageing process will result in a firmer texture and a more intense flavour.

Ingredients:

• 4 gallons of milk (not ultra-pasteurised)
• 1 packet C101 mesophilic culture
• 2.8ml single-strength liquid rennet
• Calcium chloride (for pasteurised milk)
• Dill or other herbs (optional)
• 1 oz of salt

Method:

• Heat the milk to 86°F in a water bath or on a stovetop.
• Add the culture and let the milk ripen for 45 minutes.
• Add the liquid rennet diluted in cool water, stirring gently for 1 minute. Then let it rest for about 36 minutes.
• Check the firmness of the curd by inserting a knife blade sideways and gently pulling upwards. If the curd splits, it is ready to be cut into 3/8" cubes using a curd knife.
• Let the curds rest for 3-5 minutes, then gently stir for 15 minutes.
• Remove 1/3 of the whey from the pot, then stir for another 15 minutes.
• Add 15-25% hot water at 130°F over 10 minutes, adjusting the temperature depending on the desired moisture content.
• Heat the curds to 95-100°F.
• Add salt and stir the curd for 15-30 minutes.
• Drain the curds and transfer them to a colander lined with butter muslin.
• Mix in herbs, keeping the curds broken up.
• Transfer the curds to a cloth-lined cheese mould and add weight in increments, turning and rewrapping the cheese periodically.
• Remove the cheese cloth and place the cheese back into the mould. Submerge it in a pot or bowl of 65°F water overnight.
• Prepare a brine solution and bring it to 50-55°F.
• Unmould the cheese and transfer it to the brine for 5-6 hours, sprinkling the surface with salt and flipping halfway through.
• Place the cheese on a draining mat and allow the surface to dry for 1-3 days.
• Age the cheese at a temperature of 59°F and a relative humidity of 90% for 5 weeks (young cheese) or 10-14 weeks (mature cheese). Then, lower the temperature to 54°F and the humidity to 80% for one week.

Havarti's taste and texture

Havarti is a semi-soft or semi-hard cheese with a creamy, buttery texture. It is smooth, with no rind, and a pale yellow colour. It has a buttery aroma, and its taste is mildly buttery, sweet and slightly acidic, similar to mozzarella. The texture of the cheese is springy, and it softens quickly at room temperature.

Flavoured variants of Havarti are available, but the original cheese is mild, with a subtle flavour. Stronger varieties of Havarti can be sharper and nuttier, like Swiss cheese. The longer Havarti is aged, the stronger its flavour becomes. Aged Havarti, also known as "Havarti Extra" or "Old Havarti", is typically aged for 9 months to a year, or sometimes longer. During this time, the cheese develops a firmer texture and a more intense flavour, becoming richer, nuttier, and saltier, with hints of caramelisation. It also becomes slightly crumbly and may develop small crunchy crystals, which are a natural occurrence in aged cheeses.

Havarti is a washed-curd cheese, which contributes to its subtle flavour. It is rindless, with a smooth, slightly bright surface. It has very small and irregular openings called "eyes" distributed throughout.

Havarti recipes

Havarti is a semi-hard cheese with a creamy body and a springy texture. Its mild, sweet and subtly nutty flavour makes it a versatile ingredient that can be used in a wide range of dishes. Here are some mouth-watering recipes that make the most of Havarti cheese:

Grilled Cheese Sandwiches

Havarti's smooth texture and mild flavour make it perfect for grilled cheese sandwiches. It melts beautifully, creating a gooey, satisfying texture. You can also add other ingredients to your grilled cheese, such as asparagus or avocado slices, for an extra flavour boost.

Macaroni and Cheese

Havarti is an excellent choice for making a smooth, creamy mac and cheese sauce. To make this comforting dish, prepare a roux by melting butter and stirring in flour, then gradually add milk until the mixture thickens. Finally, add shredded Havarti cheese and stir until melted. Combine the sauce with cooked pasta and enjoy!

Salads

Havarti can enhance the flavour and texture of salads. Try adding cubed or shredded Havarti to a mix of greens, fresh fruits, and nuts. Drizzle with your favourite salad dressing and serve immediately.

Soups

Havarti cheese can add a creamy, rich flavour to your favourite soup. Simply prepare your soup base, then reduce the heat and gradually add shredded Havarti, stirring until melted.

Pizzas

For a creamy and flavourful twist on traditional pizza, use shredded Havarti cheese. Pre-heat your oven and prepare your pizza dough. Add your choice of sauce, toppings, and shredded Havarti, then bake until the crust is golden and the cheese is bubbly.

Stuffed Pork Tenderloin

Havarti cheese adds a creamy and rich flavour to pork tenderloin. Butterfly a pork tenderloin and spread shredded Havarti and fresh herbs inside. Roll it up, season, and sear in a skillet. Then, bake in the oven until cooked through and enjoy!

Havarti's global production

Havarti is a semi-soft to semi-hard cheese, native to Denmark. It is made from cow's milk and has a creamy, buttery texture with a slightly acidic flavour. It is a washed-curd cheese, which contributes to its subtle flavour. It is smooth, rindless, and interior-ripened with a bright-yellow surface. It has a high moisture content, which makes it ideal for melting.

The global production of Havarti has spread from Denmark to other parts of the world, including Europe, North America, and Oceania. Here is an overview of its production across different regions:

Denmark:

Denmark is the birthplace of Havarti, and it remains a staple in Danish cuisine. In 2013, Denmark produced 18,900 metric tons of Havarti, and by 2019, the annual production had slightly decreased to 17,000 metric tons. Of this, 3,000 to 4,000 metric tons are consumed domestically in Denmark. The original Havarti cheese is made with whole pasteurized cow's milk, while Flødehavarti or "cream Havarti" is made with added cream, resulting in a softer and creamier texture.

North America:

The United States and Canada are the major producers of Havarti in North America. Wisconsin, the "America's Dairyland", is the top-producing state in the US, with other states like California, Illinois, and New York also contributing to the production. In 2015, Wisconsin produced 17,700 metric tons of Havarti, increasing to 18,400 metric tons in 2018. Canada's production was at 7,400 metric tons in 2015 and 7,500 metric tons in 2018.

Europe:

Apart from Denmark, other significant European producers of Havarti include Germany and Spain.

Oceania:

Havarti is also produced in Oceania, with Australia and New Zealand being the main producers in this region.

Frequently asked questions