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 [hah-VAHR-tee]
A Danish cows milk cheese named
after the Danish experimental farm where it was developed. It 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. A mild, rich, creamy semi-soft cheese
pale yellow laced with irregular pin-sized holes.
The flavor of young Havarti is mild yet tangy. As the cheese
ages, its flavor intensifies and sharpens. A dessert
cheese that can be found plain or flavored with caraway, dill or chives.Serve with: less-oaky Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir wine. Great accompaniments are: figs; raisins; walnuts; hearty bread
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