2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Hawarty is a semi - hard cheese made from pasteurized cow 's milk, first produced in Denmark.
The cheese recipe was invented by the Dane Hanne Nielsen in the mid-19th century. She lived on her own farm near Copenhagen and preferred cottage cheese.
She loved to travel a lot around Europe to learn cheese-making skills. After returning home, she began experimenting to produce a new type of cheese.
As a result, and appears Hawarty cheese, having a sweet taste with a hint of hazelnut. The cheese received the approval of the King of Denmark.
In 1952, the name Havarti was officially approved for it - that was the name of the farm that first prepared it. In the 21st century, Hawarty cheese is produced in factories according to the recipe invented in the 19th century.
The cheese melts well, has a creamy taste, matures in 1 to 3 months. The fat content is 50-60%.
In cooking, this cheese is used as an ingredient in sandwiches, salads, soups and vegetable dishes. Served with fruit and white wine.
Hawarty cheese is being prepared according to the traditional recipe of Hannah Nielsen, but there is also cheese with the addition of horseradish, nuts, dill, cumin, garlic, coconut, basil. A smoked variety of this cheese is also produced. Cream cheese is made with plain cow's milk and cream, has a creamy consistency and the ripening process takes place in a short time.
The low-fat cheese is made with a yellow rind, and the high-fat cheese is made with a red rind and a creamy texture.
In the process of preparation, the cheese mass is heated to 30 degrees Celsius in a water bath. Then, rennet is added to the main ingredients, waiting for the cheese mass to thicken and cut.
It is necessary to squeeze 1/3 of the whey, add water and salt and stir for 15-30 minutes. It is placed in a special container in which the whey is separated from the main mass. Then the cheese mass is placed under a press, and after pressing the cheese is soaked in water and rubbed.
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