History of Havarti Cheese
Havarti cheese is a semi-soft cow’s milk cheese with small holes all over it. The world first tasted the greatness of Havarti in the 19th century when Hanne Nielsen developed modern cheesemaking in Denmark after spending quite some time traveling all over Europe to master the best techniques.
The process of making Havarti cheese begins with introducing enzymes called rennet into high-pasteurized milk. From there, the curdling will start to take place. Curds are then turned into molds. Finally, they are being put to dry and aged for three months to become the Havarti cheese we know.
Taste & Aroma of Havarti Cheese
The taste of Havarti is sweet in general, although it can be very sweet depending on the variety. Havarti cheese is well-liked by everyone due to its pleasant aroma. It has that aromatic buttery with subtle hint of tangy flavor.
You can take pleasure in devouring Havarti cheese together with fresh fruits such as blueberries, strawberries, pears, and apples. It is also best paired with Pinot Noir, Cabernet Sauvignon, Merlot, and Sauvignon Blanc. If you enjoy beers, then grab some Pilsner and Stout to go alongside it. Other way of enjoying Havarti is by shredding it into bits and pieces on top of pizza because it tastes really delicious with spices and herbs too.