How to Cook With Havarti Cheese

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Havarti is Denmark's most famous cheese. As havarti ages, it becomes sharper and saltier, having a similar taste to hazelnut. Havarti can be grilled, sliced or melted with ease. The cheese was invented in the mid-1800s by Hanne Nielsen and was originally named "Havarthi" after her farm in Denmark. Havarti is typically aged for 3 months. Currently it is produced in the U.K., Canada and the United States (mainly in Wisconsin, California and New York).

Things You'll Need

  • Havarti Cheese Grits: 1 cup heavy cream 1 can chicken broth 4 tablespoons butter 1 cup quick grits 4 ounces havarti cheese, cut into small cubes Whisk Havarti Cheese and Pepper Panini: Cooking brush 2 halved panini buns 1 tablespoon virgin olive oil 4 slices dill havarti 1/2 cup spinach leaves 1/2 cup sliced red peppers Panini press

Havarti Cheese Grits

  • Combine cream, broth and 1 cup water in a medium saucepan, and bring the mixture to a boil.

  • Add butter, and slowly add the grits, whisking them as they are added. Reduce the heat to a simmer.

  • Cook the mixture for 15 minutes, stirring frequently.

  • Add the havarti cheese, stirring frequently until the cheese is melted and blended well.

  • Remove from heat, and serve.

Havarti Cheese and Pepper Panini

  • Brush olive oil on the bottoms of the panini bread.

  • Place two pieces of cheese on the panini bread. Stack the spinach, peppers, remaining cheese and other piece of panini on top of the first piece.

  • Cook in the panini press on medium heat for about 6 minutes (until the cheese is melted).

  • Remove the sandwich from the press, and serve.

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References

  • Photo Credit http://www.nutnbutcheese.com
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