I think everyone has heard of this famous Danish cheese. Havarti has world-wide fame as a light and easy table cheese and because it is easy to cook with.   It is a relatively new cheese but has become a staple in Denmark

Milk

Cow

Origin

Denmark

Aged

Traditional methods see it aged for 3 months. Modern manufacturing methods see the cheese undergo quicker processes and are not aged.

Aroma

Noticeable sweet and buttery aroma.

Taste

Buttery with a sharp taste   (no real bite though).

Texture

The processed version is semi-soft and squeaky on the teeth.  

Look

Pale yellow.

Serving

I love it as a table cheese, sliced in sandwiches and grilled on bread. It pairs well with meat, fruit and herbs (especially dill). 

 

Manufacturing and Salting Method

Normal cheese-making methods are used. The curds are pressed into moulds, dry salted and finally brine salted prior to a short ageing process.

Wine

Enjoy with your favourite white.

Here are some more posts about cheese: