TIP OF THE DAY: Havarti, A Great Melting Cheese | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Havarti, A Great Melting Cheese – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Havarti, A Great Melting Cheese

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A tower of regular and flavored havartis. Photo courtesy Emmi Roth USA.
  Americans love cheese: atop pizza, on burgers, in mac and cheese. But most of us don’t know that havarti, a Danish cow’s milk cheese, is a great melter as well as a table cheese.

The semisoft, rindless cheese with small eyes is popular as a table cheese and a sandwich cheese. Now, get to know it as a recipe cheese.

We actually know who created havarti: Hanne Nielsen, who operated an experimental farm called Havarthigaard, north of Copenhagen, in the latter half of the 19th century. She kept it close, though; havarti was not introduced commercially until around 1920.

With its buttery aroma and flavor, the cheese was a hit. As it ages, it becomes saltier and nutty, with a slightly crumbly texture.

Havarti pairs well with beer, Chardonnay, Sauvignon Blanc and light-bodied Pinot Noir.

If you like havarti, also try Danish tilsit, also known as tilsit havarti. It’s a more intensely flavorful version of havarti, but milder than German tilsit.

 
Like havarti, tilsit is a good melter, excellent on regular and grilled sandwiches, burgers, and delightful melted over potatoes and other vegetables.

We recommend that you avoid a product called cream havarti, which may sound tempting but isn’t. It’s made from ultrapasteurized milk to raise yields. The process produces more cheese, but alters the taste and texture.
 
FLAVORED HAVARTI

Havarti blends beautifully with other flavors. As a result, there’s a wealth of flavored havartis: basil, caraway, chive, coconut, cranberry, dill, garlic jalapeño and red pepper, among others.

Beyond the cheese plate, how should you serve havarti? For starters, use it instead of other cheeses in your favorite recipes.

 

WAYS TO USE HAVARTI

  • Breads: Use havarti to make cheese bread, biscuits and muffins.
  • Cocktails: Skewer cubes of havarti as a garnish for Bloody Marys and Martinis. Try caraway or dill havarti.
  • Crostini: Crunchy crostini are a perfect medium for melted or unmelted havarti. While most crostini are savory, for a delicious snack or dessert use plain havarti with sour cherry preserves or Nutella.
  • Grilled cheese and other sandwiches: With regular or flavored havarti. Try plain havarti with Nutella!
  • Fondue: It’s especially fun with flavored havarti.
  • Ravioli: Fill cheese ravioli with havarti in any flavor. Chef Michael Symon makes “Reuben ravioli” with corned beef and caraway havarti.
  • Other cheese dishes: Use havarti in casseroles, gratins, mac and cheese. Consider flavored havarti for even more flavor.
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    Havarti crostini with beer. Photo courtesy Castello Cheese.
     
    Find recipes at CastelloCheese.com, whose delicious, award-winning havartis—plain and flavored—are available in food stores nationwide.
     
    Have a great time cooking with havarti!

      




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