Platter of Havarti

Havarti is a milder version of German tilsit that 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 and is available plain and flavored.

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Appearance

Pale yellow, tiny mechanical holes

Texture

Smooth, supple

Flavor

Buttery, creamy, slightly acidic

Serve.


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.

Pair.


Beer: Stout, Pilsner, Weiss Beer
Wine: Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot, Red Zinfandel, Riesling, Sauvignon Blanc, Beaujolais

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced

X

X

X

Cubed iconCubed

X

Shaved iconShaved
Shredded iconShredded

X

X

X

X

X

Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes - Firm, well-chilled loaves are best for slicing. Spray your slicer with nonstick vegetable spray and place deli paper between each slice.

Recipes with Havarti


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