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
Traditional methods see it aged for 3 months. Modern manufacturing methods see the cheese undergo quicker processes and are not aged.
Noticeable sweet and buttery aroma.
Buttery with a sharp taste (no real bite though).
The processed version is semi-soft and squeaky on the teeth.
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.
Enjoy with your favourite white.
Here are some more posts about cheese:
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