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Havarti Cheese is a milder version of Tilsit Cheese.

It is a rindless, semi-firm cheese made from cow's milk. The cheese is a pale yellow colour with tiny holes. It is very pliable, almost rubbery.

It's aged for at least three months. At this stage, it has a buttery flavour with a bit of a tang. Like all cheese, if it is aged longer, the taste gets sharper.

The standard version is plain; there are flavoured American versions (such as caraway, dill, peppers.)

Cooking Tips
Melts well. It's very popular on sandwiches because it is easy to slice.

Equivalents
1 slice = 1 oz = 30g

History
Invented in the 1800s in North Zealand, Denmark by a woman named Hanne Nielsen. She named it after her farm, which was called "Havarthi".

Other entries for:

Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

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Dairy
Butterfat, Butter, Milk, Nondairy Topping