or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish
cow's milk cheese. It is a table cheese that can be sliced,
grilled, or melted.
Havarti cheese was initially created by Hanne
Nielsen who operated an experimental farm called Havarthigaard,
in Øverød, north of Copenhagen, in the mid-20th century. 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 is a washed
curd cheese, which contributes to the subtle flavor of the
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 ("eyes") distributed in the mass.
Havarti has a
buttery aroma and can be somewhat sharp in the stronger
varieties, much like Swiss cheese. The taste is buttery, and
from somewhat sweet to very sweet, and it is slightly acidic. It
is typically aged about three months, though when the cheese is
older it becomes more salty and tastes like hazelnut. When left
at room temperature the cheese tends to soften quickly.
The original Havarti is different from
flødehavarti ("cream havarti"), which is made from
high-pasteurized milk, so that the whey proteins that would
otherwise be eliminated during production remain in the curd.
This raises yields but alters the taste and texture. Cream
havarti usually ripens very little, since the remaining whey
proteins cause problems (off-taste, odd appearance) during
Flavored variants of Havarti are also
available, such as cranberry, garlic, caraway, dill, basil,
coconut, sour cream & chives, red pepper and jalapeño.