So mild even very young children love it. Canadian Havarti has enough character to seduce the most discerning taste buds. A delicious cheese to discover and rediscover with pleasure!
- Aroma Butter aroma
- Taste Butter, very sweet, slightly acidulous; old havarti is salty and tastes like hazelnut
- Texture Supple and flexible texture
Appearance: Rindless, smooth and slightly bright surface; cream to yellow colour, with very small and irregular openings ("eyes") distributed in the mass
Varieties: Plain, flavoured with herbs; jalapeno peppers, etc.
How to enjoy them?
The mild flavour of Canadian Havarti lends itself to numerous uses in the kitchen. You can add it to all your favourite dishes: sandwiches, salads, pasta, rice or vegetables. By itself, with raw vegetables or fruit, Havarti satisfies all those little cravings.
How are they made?
To make Havarti, the curds are pressed, cooked, drained and divided. Typically aged about three months, ripening begins from the interior out to the rind.
As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.
To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.