Andy Montoya
Havarti is a semisoft Danish cow's milk cheese that can be sliced, grilled, or melted. It is traditionally a smear-rind cheese, but modern flødehavarti is not. It is made by introducing rennet to milk to cause curdling, and the curds are then pressed into cheese moulds, drained, and aged. While the original Havarti cheese is made from cow's milk, there are also varieties made from goat's milk, such as cranberry Havarti, which is packed full of pure Canadian cranberries.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Texture | Semisoft |
| Taste | Creamy and mild |
| Colour | Cream to yellow |
| Aroma | Buttery |
| Flavour | Subtle |
| Rind | Rindless |
| Surface | Smooth and slightly bright |
| Origin | Denmark |
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What You'll Learn
- Havarti is a semisoft Danish cow's milk cheese
- It can be sliced, grilled, or melted
- Havarti is made by introducing rennet to milk to cause curdling
- The original Havarti is different from Flødehavarti, which is made from high-pasteurized milk
- Havarti goat cheese is a fresh twist on Danish cheese, with a creamy texture and mild flavour
Havarti is a semisoft Danish cow's milk cheese
Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. Flødehavarti is made from high-pasteurised milk, so that the whey proteins that would otherwise be eliminated during production remain in the curd. Havarti was previously called "Danish Tilsiter" after the German cheese type tilsiter. Danish production began in 1921. In 1052, the cheese was named Havarti, after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century.
Some sources, such as *The Oxford Companion to Cheese*, say that Nielsen invented Havarti cheese, while the *Dansk Biografisk Leksikon* states that the current Havarti is not based on her cheesemaking. Havarti goat cheese is also available, which is a fresh twist on the Danish cheese, with a creamy texture and mild flavour.
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It can be sliced, grilled, or melted
Havarti is a semisoft Danish cow's milk cheese. It can be sliced, grilled or melted. It has a creamy texture and a mild flavour. It is rindless, smooth, and slightly bright-surfaced with a cream to yellow colour depending on the type. It has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss-type cheeses.
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. 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.
Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. It is a washed-curd cheese, which contributes to the subtle flavour of the cheese. Havarti is an interior-ripened cheese. It has very small and irregular openings called eyes distributed throughout.
Havarti goat cheese is a fresh twist on Danish cheese, blessing the taste buds with a creamy texture and mild flavour. There is also a cranberry Havarti goat cheese packed full of pure Canadian cranberries.
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Havarti is made by introducing rennet to milk to cause curdling
Havarti is a semisoft Danish cheese that can be made from cow's milk or goat's milk. It can be sliced, grilled, or melted. Havarti is made by introducing rennet to milk to cause curdling. The curds are then pressed into cheese moulds, drained, and aged.
Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. Flødehavarti is made from high-pasteurised milk, which means that the whey proteins that would usually 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 has a slightly bright surface with a cream to yellow colour, depending on the type.
Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss-type cheeses. It is often described as having a creamy texture and a mild flavour.
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The original Havarti is different from Flødehavarti, which is made from high-pasteurized milk
Havarti is a semisoft Danish cow's milk cheese. It can be sliced, grilled, or melted. The original Havarti is different from Flødehavarti, which is made from high-pasteurised milk. This means that the whey proteins that would otherwise be eliminated during production remain in the curd. This raises yields but alters the taste and texture. The original Havarti is made with whole pasteurised cow's milk, while Flødehavarti has cream added to bring the butterfat up to what the French would call a "double crème".
Flødehavarti is also known as "cream Havarti", and it is a lot richer and creamier than the original Havarti. The original Havarti is very similar to Swiss cheese in flavour and texture, and it is typically aged for around three months. Flødehavarti, on the other hand, usually ripens very little, since the remaining whey proteins cause problems (off-taste, odd appearance) during prolonged ripening.
Havarti was previously called "Danish Tilsiter" after the German cheese type tilsiter. Danish production began in 1921. In 1952, the cheese was named Havarti, after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century. Some sources, such as *The Oxford Companion to Cheese*, say that Nielsen invented Havarti cheese, while the *Dansk Biografisk Leksikon* states that the current Havarti is not based on her cheesemaking.
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 a washed-curd cheese, which contributes to its subtle flavour. Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow colour depending on 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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Havarti goat cheese is a fresh twist on Danish cheese, with a creamy texture and mild flavour
Havarti goat cheese is a fresh twist on the traditional Danish cow's milk cheese, with a creamy texture and a mild flavour. It is made by introducing rennet to milk to cause curdling, and the curds are then pressed into cheese moulds and drained. The cheese is then aged, and the result is a rindless, smooth cheese with a buttery aroma. Havarti goat cheese is a unique variety of the original Havarti, which is a semisoft cheese that can be sliced, grilled, or melted. The original Havarti was previously called "Danish Tilsiter", and production began in 1921. In 1952, the cheese was renamed Havarti, after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century. Havarti goat cheese is a delicious and creamy alternative to the traditional Danish cheese, offering a fresh and exciting option for cheese lovers.
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Frequently asked questions
Havarti is a semisoft Danish cow's milk cheese. It can be sliced, grilled, or melted.
Havarti goat cheese is a fresh twist on the traditional Danish cheese, made with goat's milk instead of cow's milk.
Havarti goat cheese is made by introducing rennet to goat's milk to cause curdling. The curds are then pressed into cheese moulds, drained, and aged.
Havarti goat cheese has a creamy texture and a mild flavour.
