Patrick Oconnell
Havarti is a semi-soft cow's milk cheese that was created in the mid-1800s by Hanne Nielsen, a Danish woman who travelled around Europe to learn cheesemaking techniques. 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 up to what the French would call a double crème (similar to Brie).
| Characteristics | Values |
|---|---|
| Milk type | Cow's milk |
| Pasteurisation | High |
| Rennet | Yes |
| Rind | No |
| Texture | Semi-soft |
| Colour | Cream to yellow |
| Aroma | Buttery |
| Taste | Sweet with a slightly acidic tang |
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What You'll Learn
Havarti is made from cow's milk
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 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.
Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese moulds which are drained, and then the cheese is aged. Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. It is rindless, with a smooth surface and a cream or yellow colour depending on the type. It has very small and irregular eyes (holes). It has a buttery aroma and a generally sweet taste with a slightly acidic tang. It can be sharp in the stronger varieties, resembling Swiss cheese.
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There are two types of Havarti: the original and flødehavarti (cream Havarti)
Havarti is a semi-soft, rindless cheese with a smooth surface and a cream or yellow colour. It has very small and irregular holes, called eyes, and a buttery aroma. The flavour can be sharp in the stronger varieties, similar to Swiss cheese. It can be sliced, grilled or melted.
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The original Havarti is made with whole pasteurized cow's milk
Havarti is a semi-soft cow's milk cheese. The original Havarti is made with whole pasteurized cow's milk. It was created 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. This resulted in a soft, creamy new cheese that she named after her farm, Havarthigaard, located just north of Copenhagen in Øverød.
Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are then pressed into cheese moulds and drained. The cheese is then aged. Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. It 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. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss-type cheeses.
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Flødehavarti is made with high-pasteurized milk
The pasteurization process involves heating milk to a high temperature to kill any harmful bacteria. This process is used to make Flødehavarti, and it ensures that the whey proteins remain in the curd. These proteins would otherwise be eliminated during the production process.
Flødehavarti is a semi-soft cheese with a rindless, smooth surface and a cream or yellow colour. It has very small and irregular holes, known as "eyes", distributed throughout the cheese. It has a buttery aroma and a generally sweet taste with a slightly acidic tang. The stronger varieties can be sharp, resembling Swiss cheese.
Havarti cheese 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 in Denmark, she experimented with washing her curds in fresh spring water and created a soft, creamy new cheese.
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The curds are pressed into cheese moulds and then drained
Havarti is a semi-soft cow's milk cheese. It is made by introducing rennet to milk to cause curdling. The curds are then pressed into cheese moulds and drained. This process was pioneered 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 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.
The original Havarti is made with whole pasteurised cow's milk, while flødehavarti ("cream Havarti") has cream added to bring the butterfat up to what the French would call a "double crème" (similar to Brie). Flødehavarti is made from high-pasteurised milk, so that the whey proteins that would otherwise be eliminated during production remain in the curd.
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. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss-type cheeses.
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Frequently asked questions
Havarti is a semi-soft cow's milk cheese.
Flødehavarti, or 'cream Havarti', is made from high-pasteurised milk, so that the whey proteins that would otherwise be eliminated during production remain in the curd.
Havarti is made by introducing rennet to milk to cause curdling. The curds are then pressed into cheese moulds, drained, and aged.
