Description

Havarti was originally developed in Denmark in the 1800s by Hanne Nielsen, the wife of a dairy farmer. After beginning to make butter and cheese from the milk produced on their farm, Hanne traveled throughout Europe to learn more about cheese making. She then took what she learned and began to experiment, making various types of cheese, one of which became known as “Haverthi” and later “Havarti.”

Havarti is a washed-curd cheese, meaning that once the curds have been cut, a portion of the whey is drained off and then the curds are “washed” with water to dilute the whey, resulting in a milder flavor.

Serving Suggestions

Huckleberry Havarti is excellent when served as a dessert cheese. It goes well on dessert cheese platters together with nuts, dried fruits, fresh fruits, jam and/or chocolates.