Semi-hard cheese
Havarti
Denmark. Developed in Denmark in the 19th century and named after a farm.
PGIHavarti. Registered as a PGI in the EU; verify the current specification in eAmbrosia.
Profile
- Milk
- Cow's milk.
- Pasteurisation
- Pasteurised.
- Texture
- Supple, buttery, with small irregular holes.
- Flavour
- Mild, buttery, slightly sweet.
- Aroma
- Butter.
- Rind
- Rindless or thin washed rind.
- Typical maturation
- About 1–3 months
Tasting & pairing
Taste for butteriness; dill and caraway versions are common. Use the tasting wheel.
Food
- Rye bread
- Dill
- Apples
- Sandwiches
Drinks (non-alcoholic)
- Apple juice
- Elderflower cordial
Storage: Wrap; refrigerate.
How it's made
- Method
- Washed-curd cheese, lightly pressed, brined and ripened.
- Cultures
- Mesophilic cultures.
- Coagulation
- Rennet
- Curd handling
- Washed curd.
- Pressing
- Light pressing (leaves small openings).
- Salting
- Brined.
- Ageing
- Short.
At home: Advanced home make
Washed-curd method, like gouda-style.
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- eAmbrosia — EU geographical indications register — European Commission
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.