Native to Denmark, Havarti has presented itself as an original take on sliceable cheeses with a creamy body. Being a semi-hard cheese, it has a springy texture with subtle sweet and acidic notes. Lusciously smooth, Havarti is balanced and mild enough to suit all palates, with the piquant flavours harmonising perfectly with salads, sandwiches as well as on its own.
Havarti was quick to rise in popularity, and has become a staple in Danish cuisine. Made from the milk of Danish cows, this cheese ages with grace and develops stronger tones of hazelnut over time.
Havarti is beaming with personality – a Danish delicacy in every sense.
True to its origin, the recipe for Havarti has remained the same since its conception, prioritising taste and a wide range of uses.
Raw milk is pasteurised and the cultures needed for the milk to coagulate are added. 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 aging, depending on the desired flavour and texture.
Traditionally containing almost nothing but pasteurised milk, Havarti is a cheese pure in taste and ingredients, making it completely free of gluten in most versions. Generally using vegetarian rennet, the cheese is suited for vegetarians, but labels should always be checked.
Due to the mild and subtle notes, Havarti boasts many of the traits seen in other semi-hard cheeses that pride themselves on being similarly versatile.
Another cheese known for its wide range of uses, Cheddar, is closely related to Havarti, especially when aged. Stronger in taste and aroma, this cheese is ideal for melting and emits sharp notes of hazelnut and a slight tartness.
Emmentaler offers a firm texture that is perfect for slicing, and features mild flavours of butter and soft hints of ripe fruit.
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