In which EU country did havarti cheese originate?
Havarti jalapeño. For 1 slice weighing 28 g: Havarti Havarti () or cream Havarti () is a semisoft Danish cow's milk cheese. It is a "table cheese" that can be sliced, grilled, or melted. In the 1800s, Hanne Nielsen (1829-1903) traveled around Europe to learn about cheesemaking. Nielsen's farm was in Havarthigaard, north of Copenhagen, and in 1852, after returning from her travels, developed the technique to create Havarti, a semi-firm cheese dotted with small holes. Havarti was, however, not introduced in Denmark until around 1920. The original Havarti cheese is different from "flødehavarti" ("cream Havarti"), which is made from high-pasteurized
Havarti would otherwise be eliminated during production remain in the curd. This raises yields, but alters the taste and texture. Cream Havarti usually ripens very little, since the remaining whey proteins cause problems (off-taste, odd appearance) during prolonged ripening. Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti is a "washed-curd" cheese, which contributes to the subtle flavor of the cheese. Havarti is an "interior-ripened" cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color