Havarti Cheese is make in Denmark, and is named after the Farm that developed the formula. It is a milk cheese.
The Ad:
The TV ad shows a man, trying to steal a cube of cheese out of a mouse trap. When the trap snaps on his fingers you hear a voice say, ’’This cheese is a leap towards immortality’’.
How they make the cheese:
They make the cheese from the whey, (liquid), that is separated from the mild. They let the whey thicken. When it has become thick enough the curds are pressed into the brick shape, before it is wrapped. They wrap the cheese in a thin tin foil.
The cheese:
When you unwrap the foil, you will see that it is a light yellow colour, and it has small holes in it.
It is easy to cut because it is quite soft. You’ll find that it is a mild cheese, with a bit of a tangy flavour.
After you open it, it must be kept in your Refrigerator, and wrapped tightly. If you don’t, the next time you go to eat it, it will be covered in mould.
The cheese does have a stronger taste, if you don’t eat it within a week.
Nutrition Information:
120 calories, protein 6.5g, fat 11g, carbohydrate 0.4g.
There is enough calcium for 17% you need for your daily intake.
Ingredients:
Milk, Bacterial Culture, Salt, Rennet, Calcium Chloride and Colour.
Sizes And Price:
The large brick weighs 980 grams and costs $15.00 CAD. I always buy the 227 gram size and it costs me $3.00 CAD.
Where I Buy It:
In Victoria, I can buy it at all of the large food markets, or at a few cheese stores.
When Do I Use It:
I add it to scrambled eggs, or serve it for dessert with fresh fruit, and a glass of Port.
A Recipe:
A Spicy Cheese Spread:
Combine 500 ml, (2 cups), of Havarti, with 50 ml, ( 1/4 cup), of butter, 15ml, ( 1 tbsp.) of green onions, (chopped) and 30 ml, (2 tbsp), of sherry.
Spread on slices of cucumber, zucchini or a nice cracker.
Garnish with an olive, and a sliver of sweet red pepper, or don’t use any garnish.
My Conclusion:
I enjoy eating Havarti Cheese and serving it to my guests. If you haven’t tried it yet, I highly recommend it to you.
Thank you for reading my review.
©LL2003