Havarti (cheese)

The cheese recipe was invented by the Danish Hanne Nielsen in the mid-19th century. She lived on her own farm near Copenhagen and was fond of home-made cheese. Hanne Nielsen traveled extensively throughout Europe and studied the skill of cheese making. Upon returning home, she began to conduct experiments on the manufacture of a new type of cheese ^[1] . As a result of one of them, Havarti cheese appeared, which has a sweet taste, in which hazelnut is felt. The cheese has received the approval of the King of Denmark. In 1952, the name "Havarti" was officially established for him - this was the name of the farm on which it was first prepared. In the 21st century, Havarti cheese is made in factories according to a recipe invented in the 19th century ^[2] .

The cheese melts well, has a creamy taste. Matures for 1-3 months. The fat content of cheese is 50-60%. In cooking, this type of cheese is used as an ingredient for making sandwiches and salads, soups and vegetable dishes. It is served with fruit and white wine . Havarti cheese is prepared according to the traditional recipe of Hannah Nielsen, but there is also cheese with the addition of horseradish, nuts, dill, caraway seeds, garlic, coconut, basil ^[3] . A smoked variety of this cheese is produced. Cream cheese is made using ordinary cow's milk and cream. This cheese is characterized by a creamy consistency, and the ripening process takes place in a short time. Cheese with a low fat content is made with a yellow crust, and cheese with a high percentage of fat in the composition has a red crust and a creamy texture ^[3] .

During the preparation, the cheese mass is heated to 30 ° C using a water bath. Then the rennet is added to the main composition, they are waiting for thickening and the mass is cut. It is necessary to express one third of the whey, add hot water and salt. The cheese is mixed for 15 to 30 minutes and placed in a special container in which the whey is separated from the bulk. Then the cheese mass is placed under the press. After pressing, the cheese is soaked in water and rubbed ^[3] .