Introduction
The cheese melts well, has a creamy taste. Ripens within 1-3 months. The fat content of the 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. Hawarty cheese is prepared according to the traditional recipe of Hanna Nielsen; but, there is also cheese with the addition of horseradish, nuts, dill, caraway seeds, garlic, coconut, and basil. Cream cheese is made using regular cow’s milk and cream. This cheese is characterized by a creamy texture and the ripening process takes place in a short time. Cheese with a low fat content is produced with a yellow crust; cheese with a high percentage of fat in the composition has a red crust and a creamy texture. Wonder what does havarti taste like with supplements? Continue reading.
History of Havarti cheese
The cheese havarti recipe was invented by the Danish woman Hanne Nielsen in the middle of the 19th century. She lived on her own farm near Copenhagen and was fond of homemade cheese making. Hanne Nielsen traveled extensively throughout Europe and studied the art of cheese making. Upon returning home, she began to experiment with making a new type of cheese. As a result of one of them, Hawarty cheese appeared, which has a sweetish taste, in which you can feel hazelnuts. The cheese received the approval of the King of Denmark. In 1952, the name “Khavarty” was officially approved for it; this was the name of the farm where it was first prepared. In the 21st century, Hawarty cheese is made in factories according to a recipe invented in the 19th century.
Taste and high-calorie content of Havarti cheese
Want to know what does havarti taste like? The dairy product has a mild sweet-creamy Havarti taste with a hint of hazelnut and gives off a slight sourness. Havarti cheese has an original aroma and has a porous structure; the entire flesh of the product is speckled with small eyes, and the crust of the cheese depends on the fat content. If it contains a small amount of fat, then the crust turns out to be yellow; if the percentage of fat is high, the crust becomes red, and the texture is creamy…
Wonder what does havarti taste like addition of horseradish In addition to the classic version of cheese, which is made according to the original Havarti recipe, there is Havarti cheese with the addition of horseradish, nuts, dill, garlic, caraway seeds, basil and even coconut. This cheese is also produced in a smoked version.
Havarti is a fairly high-calorie cheese. There are 321 kilocalories per 100 grams of the product. At the same time, the percentage of fat content is also high – even in the most low-fat variant, the proportion reaches 45-50%.
What to cook with Havarti cheese
Havarti is the perfect cheese for every day. Due to the fact that the cheese melts well, you can cook a huge number of dishes with it: from ordinary sandwiches to complex dishes in the oven. What does havarti taste like in dishes?
Prepare salads using grated Havarti. Add it to pasta, pizza, vegetable dishes, potato dishes and cheese soups – the dairy product will only add flavor and do no harm. Also cheese can be served separately, as a snack for wines.
The peculiarity of this cheese is a good combination with fruit. Unflavored, Havarti is even used in desserts with pears, apples and nuts.
The benefits and harms of Havarti cheese
Due to the method of preparation of Havarti cheese, it retains a large amount of nutrients. The fact is that cheese is not even heated above 60 degrees; so that nutrients do not break down and enter the human body in full.
The dairy product promotes the formation of a healthy microflora in the small intestine, improves brain function, and also helps the liver to cope better with stress. By consuming a dairy product at least three times a week, you can slow down the aging process, improve the quality of skin, hair and nails.
Contraindications to use
Havarty cheese should not be added to the daily diet, although it is great for this. Due to its high fat content, Havarti will quickly lead to weight gain, which will entail various complications: the development of cardiovascular diseases and diabetes.
Excessive cheese consumption negatively affects those with gastritis, pancreatitis, liver disease, or ulcers, so it is worth limiting the amount of cheese. Also, for people with stomach diseases, it is better to refuse Havarti cheese with additives in the form of hot spices, in order to exclude their undesirable effect on the walls of the stomach.
Conclusion
During cooking, the curd is heated to 30 ° C using a water bath. Then rennet is added to the main composition, they are waiting for thickening and the mass is cut. It is necessary to decant one third of the serum, add hot water and salt. The cheese is stirred for 15 to 30 minutes and placed in a special container in which the whey is separated from the bulk. Then the curd mass is placed under a press. After the end of pressing, the cheese is soaked in water and wiped.
According to nutritionists, the product holds the record for the content of vitamins of groups A, B, PP, E, macro elements of potassium, magnesium, phosphorus, sodium, calcium and trace elements of iron, manganese, zinc, copper, selenium. The combination of beneficial properties is such that it allows the antioxidant properties of the body to work, and age-related changes with regular use appear much later.
It is best to use light white or sparkling wines with Havarti cheese, including: Sauvignon Blanc, Pinot Noir, Rioja and Chardonnay. The soft Havarti taste of cheese will not overpower the soft taste of the wine, so their composition with Havarti is the most beneficial. Havarti is delicious cheese which could be consumed with presence of family members.
