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HAVARTI
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This semisoft Danish cheese was created in the 19th century by cheese maker Hanne Nielsen, who studied European methods and then developed this cheese on her farm in Denmark. Havarti is a tangy, light-yellow, rindless cows’ milk cheese with irregular holes throughout; it is typically produced in 9-pound (4 kg) loaves. VarietiesHavarti is available in flavors ranging from mildly sharp to strongly aromatic. Havarti aged for about three months is full-flavored and creamy, and it gains a more distinctive taste as it ages. It may also be produced with extra cream, or with a variety of seasonings, including, dill and other herbs, spices, jalapeño peppers, or caraway seeds. Quality American Havarti is produced on a large scale in Wisconsin and New York state, and by artisan producers in California and elsewhere. AvailabilityDanish and American Havarti cheeses are widely available. Danish Tilsit, or Tilsit Havarti, a related cheese with a stronger flavor, is a part-skim cows’ milk cheese not generally available in the United States. Havarti made by artisan producers must be sought out in specialty shops and larger natural food markets. Nutritional HighlightsHavarti, 1 slice 1 oz. (28g) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. |
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