What is Havarti?

Hawarti is a cow’s milk. Cheese Buttery, with a slightly acidic taste and smooth texture. Artisan varieties are still produced in its native Denmark, similar to mass-produced versions commonly produced in the UK and North America. Havarti is rich in calcium, relatively high in fat. It is often served melted in recipes or on sandwiches.

What is Havarti cheese?

Havarti is Denmark’s most famous cheese. It was first developed in the mid-19th century by Hein Nielsen, a farmer north of Copenhagen. Nielsen traveled across Europe to learn different cheese-making techniques, then returned to his farm, Haverthegaard, to experiment. He developed Hawarti, which he named after his farm. The peels of this traditional style of havarti, still produced by artisans in Denmark, are washed with salt brine for a more intense flavor than the industrially produced varieties today.

Havarti is a table cheese made from cow’s milk with a creamy texture and mild flavor, with a mild acidity. It is usually sold in blocks or slices. Artisan varieties, prepared in a more traditional style, have a bolder but still buttery flavor.

How is Havarti made?

To produce Havarti, raw cow’s milk is pasteurized in large vats. To make cream Havarti, extra heavy cream is added to the milk. The culture is added to lower the pH of the milk and later, during aging, it develops flavor and eyes, small, irregular holes throughout the cheese paste. Rantwhich coagulates the milk and causes curdling, is added next. gave Yogurt And the whey is gently heated and then scooped out into loaf-shaped, rectangular molds, then lightly pressed or occasionally flipped to release more whey. At this point, salty brine may be added to the outside of the cheese, or dry salt may be added to curd or curd and whey before the molds are filled.

Nowadays, blocks of Havarti are usually vacuum-sealed in plastic for aging, producing a finished cheese without a rind. Traditional recipes may include washing the peels with salt brine during the aging process. Nine-pound, loaf-sized blocks are usually aged for about three months, but more mature versions can be aged for up to 12 months.

Types

Havarti can be flavored with herbs such as dill, spices such as cumin or caraway seeds, or hot chilies. Creme havarti (known as fluid havarti in Denmark) is semi-soft, with a creamier texture and more mild flavor than older varieties or firm havartis made for daily slicing. Some Havartis have washed peels, which give them a groundier, rougher texture and a reddish color to the rind.

Younger havartas will have a creamy, semi-soft texture, pale color and buttery flavor. Long-lived varieties are firmer and crispier, with a deep golden color and a sharp, nutty flavor.

Alternative

Mild, semi-hard cheeses such as Switzerland, EmanthalMuenster, Butterkäse, or Colby Can be substituted for Havarti in sandwiches. She likes varieties other than soft cheeses. Monterey Jack Or low-moisture mozzarella can be melted in recipes in place of Hovarti.

uses

With its relatively high fat and moisture content, havarti, especially cream havarti, makes a great melting cheese in dishes such as casseroles, Macaroni and cheese, quichesfrittatas, omelets, and sauces. It can be used to top cuts of meat such as baked pork or chicken breast or melt in a grilled cheese sandwich.

Firmer varieties of havarti can be thinly sliced ​​for use in deli sandwiches or wraps. Havarti can often be purchased pre-made in a vacuum pack or cut to order at the deli counter. Havarti, especially the savory havarti, is often eaten in cubes or small pieces Cheese board.

Storage

Wrap the cheese block in a piece of parchment paper or wax paper to store the hawarti in the refrigerator. Place it in an unsealed plastic sandwich bag or plastic container, then place it in a safe area of ​​your refrigerator, such as the cheese drawer or crisper. This will retain moisture and protect the cheese while allowing for air flow. Pre-cut huartti should be resealed in its original plastic packaging after opening and refrigerating.

Havarti will keep in your refrigerator for at least two weeks. If any mold forms on the surface of the cheese, cut around it with a knife to remove it thoroughly. Be careful not to touch the mold with your knife, which can cause it to spread.

Hawarti is one of those few. Cheese that can be frozen without compromising on quality. Wrap your hand-sized blocks of cheese tightly in aluminum foil, then seal them in a zip-top freezer bag. Store in the freezer for up to six months. Thaw frozen havarti overnight in your refrigerator and use within three days.

Havarti Recipes

Can you eat the rind?

Havarti is frequently produced without the a. The peelin which case the entire block of cheese is edible. Traditional washed rind varieties contain edible rind.