Havarthivej Archives | Cheese Atlas https://thecheeseatlas.com/tag/havarthivej/ Best Cheeses of the World Tue, 23 May 2023 03:53:57 +0000 en-AU hourly 1 https://wordpress.org/?v=7.0.2 https://thecheeseatlas.com/wp-content/uploads/2021/08/Small_LogoMark-PepperStem.png Havarthivej Archives | Cheese Atlas https://thecheeseatlas.com/tag/havarthivej/ 32 32 196917962 Havarti https://thecheeseatlas.com/cheese-profiles/havarti/ https://thecheeseatlas.com/cheese-profiles/havarti/#respond Sat, 16 Jul 2022 06:54:33 +0000 https://thecheeseatlas.com/?p=30819 Denmark's most famous cheese

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Danish cheeses don’t get much more famous than Havarti. Read on to learn about the history of this “holey” cheese from Denmark.

Slices of Danish cheese Havarti
Slices of Havarti - Chef's Mandala

Where does Havarti come from?

Native to Denmark, Havarti was invented in the mid-1800’s by Hanne Nielsen, who named it after her farm, Havartigaard. This pressed uncooked cow’s milk cheese quickly rose to prominence and became a staple in Danish cuisine. 

How is Havarti made?

In order to make Havarti, Danish cheesemakers pasteurise raw cow’s milk and add the required cultures. Once the milk has coagulated into curds, they drain the whey and transfer the curds into moulds. Then, they press the newly formed cheese in the moulds and let them cool before brining.

Overall, Havarti can spend from a few months to a year in the maturation rooms before it is ready to be enjoyed.

How to serve Havarti

Renowned for its springy texture and subtle sweet and acidic flavour, Havarti is balanced and mild enough to suit most palates. As the cheese matures, its flavour develops to become slightly spicier with notes of hazelnut. 

Overall, Havarti is a really versatile cheese. Since it was designed to be sliced, it is only natural that the locals love to eat it in sandwiches. Moreover, it pairs well with red apples, honey, pickled vegetables and a glass of red wine.

Thank you for reading

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