- History of havarti cheese
Havarti owes its roots to Denmark, where Hanne Nielsen, the wife of a farmer, utilized her newly acquired knowledge about cheese to prepare a number of cheese varieties. Amongst these varieties, havarti cheese was the first one prepared and named after the farm owned by the farmer couple. This origination of havarti cheese occurred in 1800s and since then, this cheese variety has stretched its limit to different continents and in various dishes. The countries like UK, USA and Canada are amongst chief producers of this variety.
- How to prepare havarti cheese
This interior-ripened cheese is prepared by employing a number of processes after the curdling process is over.
- The cheese is pressed after curdling.
- After that, it is cooked for sometime.
- Then, the cooked cheese is divided and drained.
- The ripening process leaves thin rind cheese as the product.
- Finally, it is washed a number of times to obtain final variety of havarti cheese.
- Some most desirable features
Here are some of the most desirable features of havarti cheese to make it eligible for your dishes:
The buttery aroma of havarti cheese is influential enough to make it one of the most desirable cheese varieties in the world.
The buttery taste of havarti cheese is impressive enough to keep your taste buds happy and delighted. The taste could be sweet and bit of acidic, depending upon the variety of havarti cheese.
It is a semi-soft cheese variety obtained only from the milk of cows.
The color variations of havarti cheese range from cream to yellow and provide a bright luster to the cheese surface.
There are flavored varieties of havarti cheese available in the form of cranberry, caraway, garlic, basil and dill.
One may use it in various forms like slices, grilled form or melted form.
- Nutritional values and recipes
The chart obtained for nutrition value of havarti cheese has some appropriate figures to make it the preferred choice of cheese-lovers, who consider health as their primary issue of concern. It is calculated that around 28 g of havarti cheese contains 120 calories, 0 g of carbohydrates, 6 g protein and 11 g of fats. Thus, it is a good choice for growing children and people engaged in heavy work.
You may use havarti cheese in a number of dishes like havarti-feta cheese ball and baked havarti chicken. You may also add this cheese to routine items like salad, pasta, vegetables dishes, omelets, rice, sandwiches and so on. It is also a good choice for desserts, and is also dished up with fruits and wine.
Thus, havarti cheese is meant for enhancing your love and affinity for cheese varieties in the healthiest manner. You may keep your family members happy with your experiments with havarti cheese and make your party guests remember your cheesing spirit for a long time.
How to Make Havarti Cheese Recipe
- 3 to 3 1/2 Gallons of milk or 12L to 14L
- Warm milk up to 32 C, 89 F
- Add 3/8 tsp meso typ III culure powder to milk or 1/4 tsp meso type II and a1/8 tsp Aroma lactic culture also as powders. Mix thouroughly in a top to bottom fashion. Ripen Milk for about 1/2 hr, keeping temperature at the 32 C, 89 F.
- Once Milk is fully ripe, add 1 tsp of rennet diluted into a clean cup of cool water. Mix deluded rennet into milk pot, thoroughly mix top to bottom fashion. Now allow the milk to sit for 45mins.
- After firm curd is formed, test the curds (clear fluid showld breakaway) cut curd into approximately 1/2inch cubes (not an exact science). Now gently stir the cut curds for approximately 7 to 10 minutes, until the curds are uniform in size, also to keep it from sticking together.
- Remove approximately one third of the whey about 1 gallonor 4L. Replace immediately with 3/4 gallon or 2 to 3L of hot water 75-80C, 167-176F which will increase the temperature of the curds to 38C, 100F. but stir till the temperature in is in this range for 5 min, if not simply add hot or cool water to bring in range.
- Once you have achieved the proper cooking temperature, add 1/4 cup of coarse salt. Allow the courds to remain at this temperature for 30min, stirring occasionaly to avoid the curds from matting.
- When the curds are matted together, stain curds over a clander. Separate apart in a scooping motion.
- Put the drained curds in your cheese press hoop, apply light pressure. In 15mim or 20min take the cheese out and dress the cheese in an cheese
- cloth. Put back in the press apply light pressure for 4hr to 6hr at room temp 70F or so.
- Take out of press undress, place in cool location to ripen for 1 to 2 months. Then cream wax, let dry, then hard wax.
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