How to Make Havarti Cheese | Homemade Havarti Recipe - Cultures For Health (2024)

FAQs

How is Havarti made? ›

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.

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 + Dill

Buttery yet sharp, Havarti is a smoother cheese that marries so well dill. You can actually find most varieties already made with dill! But we love plain paired with the fresh stuff.

Substitutes for Havarti

Another cheese known for its wide range of uses, Cheddar, is closely related to Havarti, especially when aged. Stronger in taste and aroma, this cheese is ideal for melting and emits sharp notes of hazelnut and a slight tartness.

Lactococcus lactis subsp. lactis bv. diacetylactis and Leuconostoc mesenteroides subsp. cremoris used in Gouda, Edam, and Havarti are deliberately added to metabolize citric acid to form eyes or expand mechanical openings.

What is havarti? Havarti is a semi-soft, Danish-style cheese made from cow's milk and can be easily sliced, grilled or melted. Havarti has a smooth surface, a creamy texture and a sweet, buttery flavor.

This is about the best raw cheese I've ever tried for snacking on. And the fact that it comes from grass fed cows is a plus. Delish!

Havarti was previously called "Danish Tilsiter" after the German cheese type tilsiter. Danish production began in 1921. In 1952, the cheese was named Havarti, after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century.

Havarti pairs well with sweeter, fresh fruits like pear, fig, or Honeycrisp apple. If you like pairing cheese with jam or jelly (who doesn't?), try havarti with a little raspberry jam or honey. And, of course, don't forget to include walnuts, crackers, or some crusty bread for some crunch.

Soppressata, a dry salami, can be made with both pork or beef. Whichever kind you choose, you can't go wrong pairing it with havarti, a creamy, semi-soft cheese. Havarti's supple, buttery taste allows the herbs and spices in the soppressata to shine through while drawing out the nutty, earthy notes of the cheese.

How long is Havarti cheese good for? ›

Havarti. 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. Once opened, carefully wrap with aluminum foil or plastic wrap.

Both are delicious on their own, but Havarti is an excellent melting cheese and Gouda is a flavor explosion.

Havarti pairs excellently with wine and is often served with crackers and fruits. Many use this cheese as a replacement for strong cheeses like Emmental and Gouda in recipes that require mild cheese. You can find Havarti predominantly used on salads, on sandwiches and in fondue.

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.

Havarti is a semi-soft cow's-milk cheese created in the mid-1800s by Hanne Nielsen, a Danish woman who traveled around Europe to learn cheesemaking techniques.

The fat globules are small and well dispersed which makes for a creamy texture and makes it easily digestible, as well. Lipase (a “sharp” flavor) is much less in sheep's milk than cow's which leads to that soft flavor.

While it is high in fat, it is important to remember that not all fats are bad for you. In fact, the monounsaturated and polyunsaturated fats found in Havarti cheese can actually help promote heart health. Plus, the calcium content strengthens bones and teeth. However, like all foods, moderation is key.

It's likely that the white substance on the outside of your cheese is calcium lactate. Calcium lactate is common in aged cheese. It is basically a natural calcium buildup that occurs over time during the aging process, and it sometimes will become visible on the surface of the cheese.