Havarti Cheese Making Recipe (2024)

FAQs

What kind of milk is Havarti cheese made from? ›

What is havarti? Havarti is a semi-soft, Danish-style cheese made from cow's milk and can be easily sliced, grilled or melted. Havarti has a smooth surface, a creamy texture and a sweet, buttery flavor.

It's typically a pretty short aging process—around three months. This ensures the signature creaminess and mild flavor. However, some varieties are aged a year or more. This causes the cheese to develop a firmer texture, slightly saltier taste, and often a distinct nuttiness reminiscent of hazelnuts.

The following cheeses are among the best substitutes for Havarti: Gouda: Offers a similar texture and a slightly sweet, nutty flavor. Tilsit: Known for its creamy and somewhat fruity taste.

Havarti is a table cheese that is suitable for slicing, grilling, or melting. When left at room temperature the cheese tends to soften quickly so it is great on a cheeseboard alongside hard cheeses. It is delicious melted into pasta dishes including macaroni cheese or incorporated into a grilled cheese sandwich.

Havarti has a buttery and gentle creamy taste, is semi-soft and has a mellow aroma. It adds the perfect touch to a wide variety of foods, especially when melted to sublime perfection in a grilled cheese sandwich. Gouda has a rich, buttery and slightly sweet flavor and a smooth, creamy texture.

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.

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.

A rare luxury in the United States, Havarti is an interior-ripened cheese with a very creamy texture and, not surprisingly, a creamy, buttery flavor. It has a smooth surface with no rind and a springy, elastic, semi-firm texture which makes it ideal for slicing.

Native to Denmark, Havarti was invented in the mid-1800's by Hanne Nielsen, who named it after her farm, Havartigaard. This pressed uncooked cow's milk cheese quickly rose to prominence and became a staple in Danish cuisine.

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.

What meat goes best with Havarti? ›

Soppressata, a dry salami, can be made with both pork or beef. Whichever kind you choose, you can't go wrong pairing it with havarti, a creamy, semi-soft cheese. Havarti's supple, buttery taste allows the herbs and spices in the soppressata to shine through while drawing out the nutty, earthy notes of the cheese.

If you are planning to use your cheese for cooking purposes, Cheddar, Havarti and Gouda are great at handling storage at freezing temperatures.

Havarti has a low to non-detectable level of lactose, making it a great choice for lactose-intolerant people. It's mild in flavor, similar to jack cheese, and goes great on a sandwich or melted on an omelet.

The “original” Havarti is very similar to Swiss cheese in flavor and texture–but also, in that it is typically aged around 3 months. Creamy Havarti cannot be ripened for very long because the whey protein doesn't age very well.

It's likely that the white substance on the outside of your cheese is calcium lactate. Calcium lactate is common in aged cheese.