Havarti

Havarti is a semisoft Danish cheese made from cow's milk, with a mild, buttery flavour and small, irregular holes. It is one of the best-known Danish cheeses abroad and is most often eaten sliced, in sandwiches.

History

Its origin is commonly linked to the Havartigården estate near Holte, north of Copenhagen, where the cheese pioneer Hanne Nielsen worked in the nineteenth century. Before it took its current name, the cheese was known in Denmark as "Danish Tilsiter," after the German tilsit type. Danish production began in 1921, and the name Havarti was adopted in 1952.

Its distinctive method involves washing the curd when separating it from the whey, which gives the cheese its subtle flavour. Later came flødehavarti, or cream Havarti, made from flash-pasteurised milk, which yields more but ripens very little. Today it is produced in Denmark, Wisconsin, Canada, Germany and Spain, and since 2019 the EU has recognised a protected geographical indication for Denmark after a lengthy dispute.

Culture

In Denmark it is an everyday cheese, found on rye bread, at family tables and in packed lunches. Its buttery aroma, somewhat like Swiss-style cheeses, makes it versatile: it melts, gratins well, or is cut into rectangular blocks. Flavoured versions include cranberry, garlic, caraway, dill and jalapeño. It is often served with white wines such as Chardonnay or Sauvignon Blanc, and with a light Pinot Noir.

Trivia