Havarti Cheese Making Recipe (2024)

FAQs

What are Havarti cheese ingredients? ›

Ingredients: Cultured pasteurized milk, salt, enzymes, annatto(color). Nutrition Facts: Serving Size 1 oz (28g), Servings Per Container: Varied, Calories 100, Total Fat 7g (9% DV), Sat.

Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not.

It's typically a pretty short aging process—around three months. This ensures the signature creaminess and mild flavor. However, some varieties are aged a year or more. This causes the cheese to develop a firmer texture, slightly saltier taste, and often a distinct nuttiness reminiscent of hazelnuts.

The following cheeses are among the best substitutes for Havarti: Gouda: Offers a similar texture and a slightly sweet, nutty flavor. Tilsit: Known for its creamy and somewhat fruity taste.

Made from the milk of Danish cows, this cheese ages with grace and develops stronger tones of hazelnut over time. Havarti is beaming with personality – a Danish delicacy in every sense.

The tiny openings in havarti are the product of microbial metabolism – the carbon dioxide gas released by the bacteria in the cheese which gives havarti its flavor. As the cheese ages, it hardens around the bubbles of carbon dioxide, resulting in small openings that are visible when the cheese is cut or sliced.

It's likely that the white substance on the outside of your cheese is calcium lactate. Calcium lactate is common in aged cheese.

Why do various cheeses such as Swiss and other cheeses have holes? The answer is bacteria and gas. During the aging process seceral bacterial strands develop in cheese.

A rare luxury in the United States, Havarti is an interior-ripened cheese with a very creamy texture and, not surprisingly, a creamy, buttery flavor. It has a smooth surface with no rind and a springy, elastic, semi-firm texture which makes it ideal for slicing.

As with most semi-soft cheeses, Havarti will keep for at least two weeks stored in the warmest section of your refrigerator, such as the cheese or vegetable drawer.

What is Havarti cheese best used for? ›

Havarti is a table cheese that is suitable for slicing, grilling, or melting. When left at room temperature the cheese tends to soften quickly so it is great on a cheeseboard alongside hard cheeses. It is delicious melted into pasta dishes including macaroni cheese or incorporated into a grilled cheese sandwich.

Havarti has a buttery and gentle creamy taste, is semi-soft and has a mellow aroma. It adds the perfect touch to a wide variety of foods, especially when melted to sublime perfection in a grilled cheese sandwich. Gouda has a rich, buttery and slightly sweet flavor and a smooth, creamy texture.

Rich in flavour, smooth in texture and even better on pizza, Havarti ranks among some of the most popular cheeses of all – and for good reason.

I love that havarti cheese has a buttery aroma and taste, while mozzarella has a unique stretchability. By combining these two cheeses together, you get the best of both worlds!

​ Havarti is gluten free. Havarti should be safe for patients with celiac and other gluten-related disorders.

Havarti is a cow's milk cheese with a buttery, slightly acidic flavor and smooth texture. Artisanal varieties are still produced in its native Denmark, with similar mass-produced versions for slicing typically manufactured in the United Kingdom and North America.

Havarti has a low to non-detectable level of lactose, making it a great choice for lactose-intolerant people. It's mild in flavor, similar to jack cheese, and goes great on a sandwich or melted on an omelet.