Havarti is a relatively new type of cheese dating from the middle of the 19th Century when it was first created by Danish cheese maker Hanne Nielsen.
Like Swiss cheese, Havarti contains small ‘eyes’ or holes and is usually matured for just three months.
It is a creamy cheese with a taste that varies depending on how long it has been aged but generally should be buttery, sweet and slightly acidic.
Cream Havarti is a variation made by adding extra cream.
- Un-homogenised cow’s milk
- Type B cheese starter
- Colour (optional)
- Cheese basket (F0361700 mini gouda basket is recommended)
- Cheese wax
- Cheese cloth or drainage mat (optional)