Havarti cheese is the name of a semi-soft cheese that is made in Denmark, from cow's milk. An interior-ripened cheese, it does not have a rind and has a smooth surface. The outer surface of Havarti cheese has a bright color that ranges from cream to yellow, depending on the type of cheese. Throughout the mass of the cheese, one can see very small and irregular openings, often known as "eyes". As for its texture, it can be pretty supple and flexible. The buttery aroma of Havarti cheese is usually subtle. However, the aroma can get quite sharp in the stronger varieties.
The taste of Havarti cheese is also buttery, ranging from somewhat sweet to very sweet. At the same time, it also has a slightly acidic flavor. The typical aging time for the cheese is around three months. In case it is aged for longer period of time, it becomes more salty and tastes like hazelnut. A table cheese, Havarti can be sliced, grilled, or melted and tends to soften quickly at room temperature. The cheese is also available in flavored variants, such as cranberry, garlic, caraway, dill, basil, and jalapeño. In the usual cases, it is combined with lesser-oaked Chardonnay, Sauvignon Blanc, or light-bodied Pinot Noir wine.
History and Production Process
Going back in history, we find that Havarti cheese was produced by a Danish farmer's wife in the mid 1800s. She traveled across the world, exploring and learning the art of cheese making. After coming back to Denmark, she started experimenting with different methods of making cheese. The finest amongst them was Havarti cheese, which she named after the farm it was made on. For making Havarti cheese, milk is curdled by introducing rennet to it. After curdling, the cheese is pressed into cheese molds. Thereafter, it is drained and finally, the cheese is left for aging.
Nutrition Facts
Given below is the nutritional value of 1 slice (1 oz/28g) of Havarti cheese.
- Calories - 120
- Protein - 6.0 gm
- Total Fat - 11.0 gm
- Calcium - 150 mg
