Havarti: There’s a lot of heritage in those little holes

Different cultures make for different cheeses — and by “cultures,” of course, we mean both geographic regions and the microbes used to create the unique flavors and textures of your favorites. In the case of Havarti — one of the most famous Danish cheeses —  the cultures added include those for flavor and one to create its signature holes. Havarti was originally created in Denmark by Hanne Nielsen, a 19th-century innovator who, while certainly not the first woman to dabble in the cheese arts, was one of the earliest noted for her contributions. Nielsen’s original technique yielded a softer, smearable version of the Havarti we know today; over the decades, the recipe and methods have been reworked to culminate in a buttery, slightly sweet cheese scattered throughout with small holes. These are a result of a chemical reaction during the cheesemaking process, similar to the larger holes that form in Swiss cheese.
While Havarti is named after the farm where Nielsen developed her method, the name soon went into use everywhere the cheese was produced. In 2019, the European Union’s Protected Geographical Indication rights were invoked for Harvarti after a concerted effort by Denmark’s cheese industry. That meant only cheese from the Danish point of origin could be labeled “Havarti.” However, that decision was revoked after international pushback and cheeses made outside of that geographical region can again be called Havarti as well.

No matter what you call it, Havarti’s mild but distinctive flavor complements everything from dill (a classic combination — dill is a ubiquitous herb in Scandinavian cooking) and chili peppers. That’s why Hoard’s offers three options: traditional Island Havarti, dill-infused, and Fuego, which is made with a mixture of habanero and jalapeño peppers.

Camembert en croute

Camembert is one of those cheeses that can be enjoyed at room temperature, but if you take a little time and effort to fancy it up, you just might never go back to more casual snacking. The classic preparation for Cambembert-style cheeses is cloaked in puff pastry and baked until it’s melty — it’s difficult to improve on this method, but feel free to improvise with your choice of fruit preserves (we chose strawberry because it’s classic!).

Ingredients

1 wheel of Camembert-style cheese

1 sheet of puff pastry

2 tablespoons good-quality strawberry or other flavor preserves (fig, apricot, blackberry, or raspberry are great options)

Directions

Thaw puff pastry while preheating oven to 400°. Roll pastry out to a 10-inch square and cut it into a circle. Cut off the top of the Camembert wheel and place the preserves in a circle the size of the cheese wheel in the center of the puff pastry circle. With the cut sid down, place the cheese wheel on the preserves. Starting with a small section, bring the puff pastry over the cheese wheel, making a fold. Continue with folding the excess pastry with the folds going in the same direction until the cheese is encased. Press down on the seal so the pastry stays in place, then flip it over to place on a parchment-lined baking sheet. Bake about 20 minutes or until golden brown. Let cool for at least 20 minutes. Serve with charcuterie, apple slices and other fruit, and crackers.

Cheese Feature: Island Havarti

Our farm’s rich milk gives our Island Havarti serious Unami qualities – a cheeseboard and melting champ. A soft, buttery cheese, strewn with little holes and a soft tang of acidity, it goes well with apples, honey, pickled vegetables, red wine, calvados, Belgium ale, and so much more.

It is a complement and enhancer of taste with whatever it is accompanied by.

Quiz Time!

Which cheese takes the shortest amount of time to ripen?

a.          Brie

b.          Mild Cheddar

c.          Parmigiano Reggiano

d.          Sharp Cheddar

If you answered a. Brie, you are correct!

What makes Gouda so good?

Some cheeses are acquired tastes and may require fast talking to convince more hesitant palettes to indulge; Bleu and Gorgonzola come to mind. Other cheeses have nearly universal appeal and are safe bets for the lunchbox, dinner table, or charcuterie board.

However, that doesn’t mean these “safe” cheeses are boring. In fact, they’re often anything but. Case in point: Gouda. This Dutch creation has been around since the 1200s — and we think Gouda’s been kept in circulation for good reason. Known for its slightly caramelly, nutty characteristics and its increasing complexity during the aging process, Gouda’s mild but distinctive flavor profile — more sweet than tangy — is achieved during the cheesemaking process. The curds are washed with a hot-water rinse, which removes some of the lactose.

This might sound counterintuitive — lactose is, after all, a sugar — but by taking some of this chemical out of the equation, less lactic acid is produced during the rest of the curds’ journey. The result is a mildly sweet cheese without the characteristic tang of varieties that aren’t treated with this curd-washing method.

Gouda is ready to eat when it’s aged for at least four weeks — at this stage, it’s sweet and mild, with a fudgy texture. Let it age for months or years, and magical things happen: Rich, nutty, and caramel notes unfold, and after a while the cheese will develop its signature crystals and a butterscotch flavor.

Hoard’s Dairyman Farm Creamery Gouda is aged six months — long enough to build character but still remain in the pocket for maximum appeal. We recommend enjoying it with tart apple slices, cured meats, your favorite crackers, and maybe a hearty, whole-grained mustard. Consider a crisp, white wine or a Merlot to complement the spread.

Crazy for Butterkäse? You’re not alone

While social media is currently flooded with people trying a viral food trend: a baked sweet potato stuffed with Butterkäse cheese, we know that the recommended cheese lends itself to much more than this two-ingredient treat. But why does it work so well — and caught on so quickly — in this simple application? Butterkäse has a couple things in its favor here: It melts easily and beautifully, and its mild, creamy flavor offsets the rich, sweet taste of sweet potatoes.

Whether you’re indulging in this cheese for clout or because you love its buttery essence, Butterkäse can be hard to track down. When you do get ahold of some, why not enjoy it with a little more fanfare than just poking it into a potato and calling it good? Here, we take those two ingredients and elevate them to a meal-worthy dish — one that’s perfect for chilly winter nights. Try this sweet potato- Butterkäse gratin and you’ll be racking up “likes” at your own dinner table.

Butterkäse, while it could be swapped out for similar soft and melty cheeses like Bel-Aire or Gouda, really does make the dish here. It’s of German origin and often can even be spread rather than sliced. It’s relatively new to the cheese scene, but it’s universally appealing, with a mild, smooth flavor that sidesteps objections from those who “don’t like cheese.” These days, Germany still produces most of the Butterkäse eaten in Europe, and in the U.S., Wisconsin-based companies — like Hoard’s Dairyman Farm Creamery — offer it locally as well as nationally.

Sweet Potato- Butterkäse Gratin

Ingredients

Five sweet potatoes, average-sized, peeled and sliced about 1/8-inch thick

1 cup whole milk and 1 cup cream or half-and-half

1 small white or yellow onion, sliced thinly

½ teaspoon salt

½ teaspoon freshly ground pepper

½ teaspoon poultry seasoning or combination of sage, rosemary, and thyme

Seven ounces Butterkäse cheese, chopped into small cubes

Fresh parsley, chopped

Preheat oven to 375° F. Mix the milk and cream/half-and-half with the salt, pepper, and seasonings. In a greased two-quart baking dish, or eight individual gratin dishes, layer the milk mixture, sweet potatoes, onion, and cheese, starting with the milk and ending with a sprinkling of cheese cubes. Cover tightly with aluminum foil and baked for 45 minutes. Uncover, garnish with parsley, and bake for about 30 minutes longer, or until the potatoes are fork tender and the liquid has been absorbed. Serves 8 as a side dish — goes great with a mixed leaf salad and a simple roast chicken. 

Cheese Feature: Gouda

This 6 month old Gouda will be a welcome addition to your next cheese board and you’ll also find it melts beautifully, opening up endless possibilities for dining and entertaining.

Very few wines will miss when paired with our Gouda, but try a Sauvignon Blanc, Riesling or even your favorite champagne to start. For beer, an ale is a sure bet. Try serving on a cracker with a small wedge of pear or apple. Or slice a baguette and melt your Gouda over thin sliced tomatoes and top with a sliver of capicola or Canadian bacon to experience a little piece of cheese heaven on earth.

Gouda was developed centuries ago in the southern region of the Netherlands and is known for its solid texture and complex character. Young Gouda starts out with an aromatic and sweet, caramel-like flavor that becomes more savory and nutty with age.

Today master cheesemakers are crafting our Gouda from the legendary Guernsey milk that comes exclusively from the Hoard’s Dairyman Farm. Experience the art of cheese in its finest form.

Quiz Time ! ! !

What year were Guernsey dairy cattle recognized as a breed?

a.          1600

b.          1700

c.          1800

d.          1900

If you guessed b. 1700 You are correct!

Quiz Time!

Which country is home to the world’s first cheese factory?

a.          England

b.          Greece

c.          Switzerland

d.          Germany

If you answered c. Switzerland you are correct!

Cheese Feature: ST. SAVIOUR: CAMEMBERT-STYLE CHEESE

Named for a small parish on the Isle of Guernsey, our St. Saviour Camembert-style cheese delivers a rich, buttery flavor from a soft, creamy core inside a brilliant rind. Both the core and the rind should be served together for the true St. Saviour experience.

St. Saviour’s versatility will quickly reveal itself. Your favorite baguette or crackers will be transformed. Have some preserves or honey nearby, too. St. Saviour always goes great with apples, pears, and nuts and can take any salad to an entirely new level. Paired with a light red wine, your St. Saviour experience will be one to remember.

Camembert cheese first appeared in Normandy, France in the late 18th century. Today master cheesemakers are crafting our St. Saviour Camembert-style cheese from rich, pure Guernsey milk that comes exclusively from the Hoard’s Dairyman Farm.     

Best served at room temperature.