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.

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.

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.

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.

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.

Cheese has a low glycemic index (GI), meaning that it releases glucose slowly and will not trigger significant blood glucose spikes. People often consume cheese alongside other foods, however, and some of these may spike blood glucose.

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!

Carr Valley Cheese Havarti: For a classic havarti that shines in its simplicity, you can't do better than Carr Valley's havarti. This creamy cheese is mild, buttery, and smoother than jazz. Pair with raspberry jam or fresh pears for a decadent duo.

What pairs well with Havarti cheese? ›

Raw Havarti Cheese with Figs and Honey

Havarti, be it young and sweet or aged and nutty, pairs well with fresh fruits like crispy apples, honey, and figs, as well as the preserves and honey.

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. Upon returning to her farm in Denmark, she experimented with washing her curds in fresh spring water before pressing them into cheese molds and draining them.

When unopened and refrigerated, Havarti cheese generally lasts three to four weeks past the printed date on the package. Once opened, it's best to consume it within two weeks. If it's been out in room temperature for more than two hours, it's better to discard it.

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

Havarti was quick to rise in popularity, and has become a staple in Danish cuisine. Made from the milk of Danish cows, this cheese ages with grace and develops stronger tones of hazelnut over time.

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.

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.

Havarti – As this cheese ages it produces more of a hazelnut smell. Mozzarella – This cheese is most commonly identified as a pizza topping and can be paired with tomatoes and basil.