Havarti, a milder version of German Tilsit, was first made popular in Denmark. Many cheesemakers in Wisconsin produce a product similar to its Danish cousin. The Center for Dairy Research at the University of Wisconsin-Madison developed a special Wisconsin-style Havarti® that is firmer in texture and more buttery in flavor than other types.
Buttery, slightly acidic flavor. Available plain and flavored. Smooth, supple texture with tiny holes.
Pale yellow, tiny mechanical holes.
Buttery, creamy, slightly acidic.
Plain and Pesto Havarti add appealing flavor to both hot and cold sandwiches, especially turkey. Try Caraway Havarti on roast beef. This cheese is so rich and creamy, it is great for melting. To prepare baked Havarti, wrap an 8-ounce piece in puff pastry, brush on egg wash and bake at 425º F until golden brown. Serve hot with fresh fruit such as apples or pears for a party appetizer. Havarti, plain or dill, makes a flavorful fondue. Simply melt shreds or slices under the broiler and serve with bread sticks or cubes for dipping.
Goes Well With
Plums, grapes, almonds, poultry, seafood Fruity wines like Riesling or Beaujolais Nouveau.
Wisconsin cheesemakers produce Havarti flavored with ingredients such as caraway, dill, jalapeño, pesto or hot peppers. Lowfat varieties are also available. Wisconsin Havarti comes in 9-pound loaves or 8- to 10-ounce random-weight pieces.
Firm, well-chilled loaves are best for slicing. Spray your slicer with nonstick vegetable spray and place deli paper between each slice.