Havarti Cheese

Havarti cheese, originally from Denmark, is a semi-soft, washed-curd cheese characterized by its buttery aroma, subtle tang, and tiny irregular holes or “eyes” that form during production. Its mild flavor and exceptional meltability make it a favorite among cheesemakers and culinary experts worldwide. Creating Havarti is not merely a kitchen task but a scientific process that combines microbial understanding, dairy chemistry, and artisan skill. For professionals in dairy production, understanding the intricacies of crafting Havarti is vital for achieving consistent quality and culinary excellence.

Introduction: From Denmark with Love

The roots of Havarti cheese trace back to the mid-1800s, when Danish farmer Hanne Nielsen refined traditional cheesemaking techniques. Originally known as “Danish Tilsiter,” Havarti was later named after Nielsen’s farm—Havarthigaard. Since then, it has become a staple in the European and global cheese scene, celebrated for its creamy texture and delicate tang. Today, mastering Havarti production is a hallmark of professional cheesemakers aiming to balance tradition with innovation.

Understanding Havarti Cheese: The Technical Composition

Havarti falls under the category of semi-soft, washed-curd cheeses. Its moisture content ranges from 45–55%, making it supple yet sliceable. The cheese is typically aged for up to three months, although matured variants (Havarti Aged or “Lagret”) offer deeper nutty notes. Havarti’s uniqueness lies in its mesophilic bacteria-driven flavor development and buttery finish, which is intensified through a controlled aging process under specific humidity conditions.

Step-by-Step Guide to Making Havarti Cheese

Step 1: Selecting the Milk

Begin with fresh, high-quality cow’s milk. Ideally, use non-homogenized milk to ensure proper curd formation. While pasteurized milk is safer for commercial operations, raw milk offers more complex flavor development when aged under controlled conditions. Milk should be tested for fat content, bacterial load, and somatic cell count prior to use.

Step 2: Heat and Acidify

Heat the milk slowly to 32°C (90°F) in a sanitized cheese vat. At this stage, introduce a mesophilic starter culture (typically Lactococcus lactis subsp. lactis and cremoris). Stir gently for even distribution and allow 45–60 minutes for acidification. Monitor pH carefully; optimal pH at this stage is around 6.5.

Step 3: Add Rennet

Once the culture is active, dilute animal or microbial rennet in cool, chlorine-free water and add to the milk. Stir for no more than 30 seconds to prevent over-agitation. Let the milk sit undisturbed for 30–40 minutes. The curd should develop a clean break when tested with a knife.

Step 4: Cut the Curd

Use sanitized curd knives to cut the curd into ¼-inch cubes. This facilitates whey separation. Allow the curds to rest for 5 minutes before gentle stirring. Begin slowly increasing the temperature to 38°C (100°F) over 30 minutes, stirring gently to prevent matting.

Step 5: Wash the Curd

Drain about a third of the whey and replace it with an equal amount of water at 38°C. This washing process lowers the acidity and contributes to the cheese’s mild flavor. Stir the curds gently for 10–15 minutes.

Step 6: Drain and Mold

Drain the remaining whey using a fine mesh or cheesecloth. Transfer the curds into molds lined with cheesecloth. Allow the curds to settle naturally, then fold the cloth over and apply gentle pressure.

Step 7: Pressing

Gradually press the cheese using increasing weight over 4–6 hours. Begin with 5 pounds of pressure and move up to 20 pounds. This ensures proper curd knitting and removes residual whey. Rotate the cheese periodically for even pressing.

Step 8: Salting

Remove the cheese from the press and submerge it in a saturated brine solution (18–20% NaCl) for 8–12 hours, depending on the size. Maintain brine at 12°C (54°F) and monitor pH regularly to prevent unwanted microbial growth.

Step 9: Aging

Move the salted cheese to an aging room maintained at 10–12°C (50–54°F) with 85–90% humidity. Turn the cheese daily to promote even aging and avoid unwanted mold growth. Aging can range from 4 weeks for a mild Havarti to 3 months for a more developed profile.

Step 10: Packaging and Storage

Once aged to desired maturity, vacuum-seal or wax-coat the cheese to preserve flavor and prevent contamination. Store at refrigeration temperature (4°C) until distribution.

FAQs

What cultures are used in Havarti cheese?
Mesophilic cultures such as Lactococcus lactis and Lactococcus cremoris are standard, helping develop the mild, buttery flavor.

How long does Havarti cheese age?
Standard aging lasts 4–6 weeks, but aged variants can mature for up to 3 months for richer flavor.

Why is curd washing important?
Washing the curd lowers lactose content, reducing acid development and contributing to Havarti’s mild taste.

Can Havarti be made from raw milk?
Yes, though it must age at least 60 days to comply with food safety regulations in many countries.

What is the ideal humidity for aging?
Maintain a relative humidity of 85–90% in the aging room to promote proper rind and flavor development.

Can I make flavored Havarti (e.g., dill or jalapeño)?
Absolutely. Herbs or spices can be added to the curd before molding, ensuring even distribution.

Conclusion

Mastering the art of Havarti cheese production demands precision, patience, and deep knowledge of dairy microbiology and process control. From choosing the right milk to monitoring aging conditions, each step directly influences the final texture, flavor, and marketability. For dairy professionals and artisan producers, following this structured process ensures consistency, quality, and authenticity in every wheel of Havarti.

References

1. Kindstedt, P. S. (2005). American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. Chelsea Green Publishing.

2. Tamime, A. Y. (2006). Brined Cheeses. Wiley-Blackwell.

3. Law, B. A., & Tamime, A. Y. (2010). Technology of Cheesemaking. Wiley-Blackwell.

4. U.S. Food and Drug Administration. (2023). Cheese and Related Cheese Products Standard of Identity – FDA.gov