Pronunciation: [hah-VAHR-tee]

Named after Havartigaard, the Danish experimental farm where it was developed, Havarti is often referred to as the Danish tilsit because of their similarities, though Havarti has a milder aroma and flavor. This cow's-milk cheese has a supple, elastic texture that can range from semisoft to semihard. The thin rind is reddish-yellow to reddish brown, though some are rindless. Havarti has a pale yellow interior with small, irregular eyes. The flavor of young Havarti is mild yet tangy. As the cheese ages, its flavor intensifies and sharpens. Havarti comes in loaves or blocks and is often wrapped in foil. It can be plain or flavored with any of a variety of seasonings including dill, caraway seeds, chives, jalapeño peppers and various herbs and spices. This cheese is also produced in other countries including Australia and the United States. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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