Cream Havarti - Cheese.com Cream Havarti Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semi-soft cheese. This interior-ripened cheese is aged for around three months. The cheese has tiny holes throughout the paste with cream to yellow in colour. The cheese can be mild to sharp in flavour and buttery depending on its aging. The Havarti is different from Cream Havarti. Havarti is made from high-pasteurised cow's milk. Cream Havarti, is prepared by the same original recipe but is enriched with extra cream. Cream Havarti usually ripens very little and has a smooth texture. Cream Havarti is also available with different flavours such as caraway, dill, cranberry, garlic, basil, coconut, red pepper. Havarti and Cream Havarti both are table cheeses which can be sliced or grilled. It can be served with fruit and wine. Smoked Havarti is another variety of Havarti. The smoked rind adds a new dimension to traditional Havarti.

Made from pasteurized cow 's milk Country of origin: Denmark Fat content (in dry matter): 45% Fat content: 11.0 g/100g Synonyms: Havarti, Flødeis Havarti, Smoked Havarti Alternative spellings: Flodeis Havarti The Cheese & Burger Society | WI Cheese on Burgers 40 The Seattle It was an overcast day in Seattle. Rain dropped from the sky in a tired, monotonous rhythm. But, surprisingly, everyone’s face gleamed with sunshine. The reason? A cheeseburger named The Seattle. Stuffed with Pinot Noir-glazed mushrooms, sautéed onions, arugula, and coffee-spiked mayo, it makes every day feel sunny. Wisconsin Brie A delicious French-style cheese that’s loved by beret-wearing guys named Pierre, Brie has found a new home with Wisconsin cheesemakers. Brie is soft and creamy with a bloomy edible rind. In Wisconsin, Brie is also produced with added flavors such as herbs and black pepper.

The Seattle 38 The New York Fit for a black tie affair, The New York can satisfy the palates of celebrities, foreign dignitaries, and anyone with a penchant for flavorful extravagance. This cheeseburger is a medley of braised beef short ribs, pickled red onions, and sautéed shitake mushrooms, all happily smothered in black truffle mayo. Wisconsin Camembert A true taste seductress, Camembert has a silky inside with a bloomy white rind that ripens the cheese from the outside in. As Camembert ages, the rind develops golden reddish markings, a useful tool for identifying the best time to indulge. For best flavor and texture, bring Camembert to room temperature prior to serving. The New York 37 The New Orleans Get ready for Mardi Gras in your mouth. This mouthwatering mound of cheeseburger deliciousness doesn’t hold back a thing when it comes to flavor. It features a Creole mustard-smothered French roll packed high with fried shrimp, lettuce, tomatoes, onions, and pickles. The Big Easy better have a big appetite. Wisconsin Gruyère Any cheese with an accent mark must be tasty.

Gruyère originated in the Alpine region between France and Switzerland around the 11th century. Today, Wisconsin produces Gruyère using classic techniques involving handcrafted copper vats. Scrumptious when young, it becomes increasingly sweet, nutty, and granular with age. The New Orleans 36 The Milwaukee A delicious showcase of beer-battered onion rings and red cabbage slaw happily smothered in pale ale mustard, The Milwaukee is a cheeseburger that’s on a mission. A mission to make the world a tastier place one bite at a time. And we’re sure The Milwaukee will find a few cheeseburger fans willing to lend a hand. Wisconsin Brick When looking up the word “delicious” in the dictionary, don’t be surprised if you see a picture of Brick cheese right next to it. Originating in Wisconsin and resembling a brick, it’s a smooth-textured cheese that is ivory to creamy yellow in color. Brick comes in three varieties: mild, aged, and dry rind. The Milwaukee 35 The Kansas City The Kansas City always shows up at a backyard barbecue with a confident swagger.

Its mere presence is a sign that everyone is in for a cheeseburger quite unlike any other —The Kansas City is a mouthful of savory pulled pork, green slaw, and barbecue chips on a sesame bun. All smothered in barbecue sauce, of course. Wisconsin Gouda If you think wooden shoes are the only thing to come from Holland, think again. Gouda was first produced there more than 800 years ago. Both the age and flavor of Gouda can be determined by the color of the wax casing: red suggests mild, yellow or clear suggests aged or flavored, and black or brown suggests smoked. The Kansas City 34 The Denver One part cheeseburger and one part omelet, The Denver can play nice with either a side of French fries or hash browns. Loaded with sliced ham, sautéed onions, and sweet bell peppers, The Denver is the perfect way for your mouth to start or end the day. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop.

Wisconsin Swiss No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight. The Denver Featuring Wisconsin Aged Cheddar & Swiss The Toppings & Fixings 33 The Dallas Bigger isn’t just better, it’s tastier, too. Case in point, The Dallas. Bursting at the seams with Texas red all-beef chili and raw chopped onions on a buttermilk bun, The Dallas is cheeseburger-loving proof that everything’s bigger in Texas. The Dallas is sure to exceed your belly’s maximum capacity of tasty. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop. Wisconsin Pepper Jack Often considered the third cousin twice removed of Monterey Jack, Pepper Jack cheese is flecked with chopped chilies, typically green and red jalapeño peppers.

Pepper Jack often finds a home in Mexican dishes such as quesadillas. The Dallas Featuring Wisconsin Cheddar & Pepper Jack The Toppings & Fixings 32 The Chicago A White Sox and a Cubs fan were at a bar debating baseball’s greats. The discussion, not surprisingly, turned contentious. The bartender, a peaceful man, decided to intervene by ordering each fan The Chicago. After all, he knew it’d be hard to yell with a mouth full of cheeseburger. The Chicago features Italian beef, giardiniera, and Wisconsin Provolone cheese. Wisconsin Provolone A cheese closely related to Mozzarella, let’s say its first cousin, Provolone is distinguishable by its fuller flavors achieved through the use of more cultures. Early cheesemakers used ropes to hang and cure Provolone, then reused the ropes to transport it by horseback. Provolone comes in both smoked and unsmoked varieties. The Chicago 31 The Atlanta The Atlanta knows a thing or two about Southern charm. Packed with comfort-food goodness, it can satisfy the hungriest of appetites in just one bite. It’s overflowing with fried mac and cheese, pickled jalapeños, and thick peppered bacon.

Undeniably, Southern hospitality at its tastiest. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop. Wisconsin Havarti Raise your hand if you have a heart for Havarti. Smooth, supple, and originally from Denmark, it’s been perfected by Wisconsin cheesemakers. A special Wisconsin-style Havarti was developed at the University of Wisconsin and is firmer and more buttery than other varieties. The Atlanta Featuring Wisconsin Aged Cheddar & Havarti The Toppings & Fixings 30 The Macho Nacho One stomach alone does not stand a chance against The Macho Nacho. A two-stomach tag team might fare a little better but would still be considered a decisive underdog by most bookies. Three stomachs versus The Macho Nacho could finally result in an evenly matched fight. Is your stomach ready to rumble? Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years.

Aging increases sharpness and allows different flavors and textures to develop. Wisconsin Swiss No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight. The Macho Nacho 29 The Johnny Appleseed She was an apple farmer with an orchard as far as the eye could see. He was a burger-joint owner who could flame broil with the very best. When the two serendipitously met in the express lane at the local supermarket, they could barely take their eyes off the nine items in the other’s basket. And The Johnny Appleseed was born. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop. The Johnny Appleseed 28 The Havana The Havana is the first cousin to the well-known Cubano sandwich.

Inseparable from childhood to adulthood, the two drifted apart when The Havana gained international notoriety as one of the Cheese & Burger Society’s top thirty cheeseburgers. To this very day, the two remain estranged. Wisconsin Swiss No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight. The Havana 27 The Waldorf Once served at only the poshest restaurants in New York City, rumor has it that a well-known socialite once had The Waldorf flown in by private jet to where she was vacationing in Paris. Despite a little turbulence over the Atlantic that caused a few of its toasted walnuts to shift, The Waldorf touched down in edible condition. Wisconsin Blue When biting into a piece of Blue, prepare for a rush of flavor, aroma, and unprecedented feelings of cheese joy. Named for its blue veins, Blue cheese ranges from firm and crumbly to slightly creamy in texture.

Blue cheese is aged longer than 60 days for a bolder and more expressive flavor experience. The Waldorf 26 The Sheboygan Named after the Wisconsin city from which it came, The Sheboygan has the distinction of being the only cheeseburger that can make you full just by staring at it. Stacked with more meat than the average carnivore would care to consume in one sitting, it makes no apologies if it spoils your dinner for the next few days. Wisconsin Cheese Curds You haven’t truly lived until you’ve finished off an entire bag of Wisconsin Cheese Curds all by your lonesome. So what are Cheese Curds? They’re simply fresh cheese – most commonly Cheddar – in its natural, random shape and form before being processed into blocks and aged. And yes, they are tasty. The Sheboygan 25 The Mamma Mia It’s a little known fact: every young pizza grows up wanting to be a big and juicy cheeseburger. Unfortunately, few ever make it to the big leagues. The Mamma Mia is the proud exception. This cheeseburger features all the toppings you’d find sitting on a slice of za, with the happy addition of a beef patty.

Wisconsin Mozzarella What’s tasty and weighs 850 million pounds? All the Mozzarella cheese produced by Wisconsin cheesemakers in a given year. An Italian favorite, this cheese gained popularity in America following World War II as vets returned home with a craving for the pizzas they ate while overseas. The Mamma Mia 24 The Brooklyn Is it a Reuben sandwich cleverly disguised as a cheeseburger, or a cheeseburger cleverly disguised as a Reuben sandwich? To this very day, the debate wages on as proponents from both sides continue to argue and plead their case to anyone willing to listen. Is a Supreme Court hearing inevitable? Stay tuned. Wisconsin Swiss No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight. The Brooklyn 23 The Isabella There once lived a man who fell so madly in love with The Isabella that he vowed never to eat another cheeseburger.

All his friends and family thought nothing about it, until his untimely passing revealed that the gentleman’s Last Will and Testament left everything to his beloved cheeseburger señorita. Wisconsin Monterey Jack How does a cheese get a great surname like Jack? Leave it to a Scotsman. Named after David Jacks who first produced it in the 1890s, Wisconsin Monterey Jack is available in a wide variety of flavors, including dill, garlic, hot pepper, pesto, wild morel, leek, lemon, and peppercorn, to name a few. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop. The Isabella Featuring Wisconsin Monterey Jack & Cheddar The Toppings & Fixings 22 The Handyman There’s not a job that The Handyman can’t handle. This mouthwatering mound of meat and cheese has the skills to satisfy whatever needs satisfying. Empty stomach? The Handyman can fill’er up and then some. Taste buds need a little attention?

The Handyman has the tools to tackle the task. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop. Wisconsin Swiss No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight. The Handyman 21 The Couch Potato The remote control in one hand. The Couch Potato in the other. What else could a person ask for? Created for anyone with a finely honed sedentary lifestyle, The Couch Potato ensures you won’t be going anywhere anytime soon. So put the recliner in cruise control and pop open a cold one. You’ve earned it. Wisconsin Blue When biting into a piece of Blue, prepare for a rush of flavor, aroma, and unprecedented feelings of cheese joy.

Named for its blue veins, Blue cheese ranges from firm and crumbly to slightly creamy in texture. Blue cheese is aged longer than 60 days for a bolder and more expressive flavor experience. The Couch Potato 20 The Mona Lisa Created by a culinary artist who works with a flame and a spatula, The Mona Lisa is a cheeseburger masterpiece that’s bound to put a smile on anyone’s face. If Leonardo da Vinci were still wielding his paintbrush today, it’s very likely he’d be a card-carrying member of the Cheese & Burger Society. Wisconsin Gorgonzola Almost older than time itself, Gorgonzola has been made since 879 A.D. Gorgonzola is a creamy ivory color with penetrating greenish blue streaks throughout. This cheese is typically produced in flatter wheels than traditional Blue cheeses. Wisconsin Gorgonzolas are known for their exceptional creaminess. The Mona Lisa 19 The Southern Belle Charming and graceful, The Southern Belle won’t spend time with anyone but a true gentleman. She prefers the company of a man who doesn’t talk with his mouth full or use his sleeve as a napkin.

If you possess the wherewithal to refrain from such gaucheries, The Southern Belle might give you the time of day. Wisconsin Gruyère Any cheese with an accent mark must be tasty. Gruyère originated in the Alpine region between France and Switzerland around the 11th century. Today, Wisconsin produces Gruyère using classic techniques involving handcrafted copper vats. Scrumptious when young, it becomes increasingly sweet, nutty, and granular with age. The Southern Belle 18 The Pioneer In a world of artificial flavoring, preservatives, and pre-packed meals nuked on high for three minutes, it’s reassuring to know that a cheeseburger like The Pioneer exists. A throwback to a time when families grew their own vegetables and hunted their own meat, The Pioneer is fresh, wild, and as natural as the untamed Earth. Wisconsin Swiss No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Pioneer 17 The Crabby Louie What do cheeseburgers and crustaceans have in common? If your answer was The Crabby Louie you are absolutely correct – and most likely you’re a surfer, beach bum, or overall supergenius, too. Layered with delicious crab meat, The Crabby Louie comes from the land of surf, sun, and sand. Wisconsin Monterey Jack How does a cheese get a great surname like Jack? Leave it to a Scotsman. Named after David Jacks who first produced it in the 1890s, Wisconsin Monterey Jack is available in a wide variety of flavors, including dill, garlic, hot pepper, pesto, wild morel, leek, lemon, and peppercorn, to name a few. The Crabby Louie 16 The Camelot Whoever said romance is dead never sank their teeth into The Camelot. This cheeseburger has all the toppings for a beef and cheese rendezvous like you’ve never imagined. But be warned. If one drip of her Dijon mayonnaise finds its way to your shirt collar, your better half might think there’s another woman in your life.

Wisconsin Camembert A true taste seductress, Camembert has a silky inside with a bloomy white rind that ripens the cheese from the outside in. As Camembert ages, the rind develops golden reddish markings, a useful tool for identifying the best time to indulge. For best flavor and texture, bring Camembert to room temperature prior to serving. The Camelot 15 The Boss Your mouth won’t mind working overtime for The Boss. In fact, don’t be surprised if it asks to work the weekends as well. That’s because The Boss knows how to keep your mouth happy and feeling like it has a voice at the table. When it comes to cheeseburgers, The Boss is the CEO of mouthwatering goodness. Wisconsin Asiago Say ciao to a classic taste that originated in the country shaped like a boot. Asiago is a firm cheese that can be served medium, or aged to develop sharper flavors. Often grated over food, Asiago also makes an excellent dessert cheese when paired with walnuts and dried apricots. The Boss 14 The Bohemian The Bohemian first rose to fame in the SoHo neighborhood of New York City.

A favorite cheeseburger among the local artists, it has served as the inspiration for many world-renowned works of art. Thanks to The Bohemian’s affordability, SoHo’s starving artists have recently rebranded themselves as fully satisfied. Wisconsin Gouda If you think wooden shoes are the only thing to come from Holland, think again. Gouda was first produced there more than 800 years ago. Both the age and flavor of Gouda can be determined by the color of the wax casing: red suggests mild, yellow or clear suggests aged or flavored, and black or brown suggests smoked. The Bohemian 13 The Roadhouse If you’re the kind of person who orders a milkshake with a cheeseburger then has the audacity to drink it with a straw, please do us all a big favor and steer clear of The Roadhouse. Prepared to go toe to toe with the heartiest of appetites, this bad boy packs a punch that’ll leave your chops wondering what hit ’em. Wisconsin Gruyère Any cheese with an accent mark must be tasty. Gruyère originated in the Alpine region between France and Switzerland around the 11th century.

Today, Wisconsin produces Gruyère using classic techniques involving handcrafted copper vats. Scrumptious when young, it becomes increasingly sweet, nutty, and granular with age. The Roadhouse 12 The Highwayman He’s a drifter. A nomad with ties to nobody except the road on which he travels. Chances are, you’ve encountered The Highwayman at a roadside diner, a truck stop café, or some burger joint off the beaten path. He’s not one for words, but what he lacks in conversational skills, he makes up for in other ways. Wisconsin Brick When looking up the word “delicious” in the dictionary, don’t be surprised if you see a picture of Brick cheese right next to it. Originating in Wisconsin and resembling a brick, it’s a smooth-textured cheese that is ivory to creamy yellow in color. Brick comes in three varieties: mild, aged, and dry rind. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop.

The Highwayman 11 The Firehouse If you smell smoke when taking a bite of The Firehouse, don’t be alarmed. It’s just your taste buds going up in flames. This hot and spicy cheeseburger should only be eaten under the immediate supervision of firefighters wearing flame-retardant clothing. The Firehouse is not recommended for anyone using a pacemaker. Wisconsin Havarti Raise your hand if you have a heart for Havarti. Smooth, supple, and originally from Denmark, it’s been perfected by Wisconsin cheesemakers. A special Wisconsin-style Havarti was developed at the University of Wisconsin and is firmer and more buttery than other varieties. Wisconsin Provolone A cheese closely related to Mozzarella, let’s say its first cousin, Provolone is distinguishable by its fuller flavors achieved through the use of more cultures. Early cheesemakers used ropes to hang and cure Provolone, then reused the ropes to transport it by horseback. Provolone comes in both smoked and unsmoked varieties. The Firehouse 10 The Lumberjack As the story goes, a guy once dropped The Lumberjack on his left foot and ended up breaking a few bones.

No one showed any sympathy since he’d been holding it with only one hand. Everyone knows The Lumberjack demands the servitude of both your mitts. Needless to say, nobody signed his cast. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop. Wisconsin Swiss No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight. The Lumberjack 9 The Gypsy Every day, The Gypsy roams the countryside in search of starving tummies and taste buds left awry. Her mission will not cease until the echo of growling stomachs is forever silenced. No one knows whence The Gypsy comes, but they always welcome her with open arms, not to mention open mouths.

Wisconsin Fresh Mozzarella Mild, tasty, and always a crowd-pleaser, Fresh Mozzarella should be eaten when only a few days old. So what are you waiting for? Submerged in water to maintain its freshness, Fresh Mozzarella is a creamy white color and usually kneaded, then stretched and formed into balls or logs before being sold. Wisconsin Parmesan Although you won’t see it wearing a crown, Parmesan is considered the king of Italian-style cheeses. Adding life to many dishes, its flavor intensifies with age. While commonly grated and melted into food, Parmesan also works well as a table cheese. Wisconsin cheesemakers lead the U.S. in the production of award-winning Parmesans. The Gypsy Featuring Wisconsin Parmesan & Fresh Mozzarella The Toppings & Fixings 8 The Aunt Millie Every so often a cheeseburger comes around that tests the resolve of the most zealous vegans and vegetarians. The Aunt Millie is one such cheeseburger. At first glance, it could easily be mistaken for a Greek salad. But a closer look reveals a juicy beef patty playing nice with all the garden-fresh veggies.

Wisconsin Feta If you have a dish that needs some pizzazz, give Feta a call. Wisconsin cheesemakers make world-class Feta using cow’s milk. Fresh Feta is packaged in brine to help preserve the cheese. There are many varieties of Feta, including herbs and dill, tomato, basil, black pepper, and garlic, to name just a few. The Aunt Millie 7 The Farmer John If you spend your days baling hay, milking cows, or plowing fields, you know a thing or two about working up an appetite. Good thing for The Farmer John. Standing strong with a bevy of hunger-satisfying fixings, The Farmer John is for anyone who ends the day with calloused hands and a sweaty brow. Wisconsin Limburger Famous for its pungent tendencies, this brave and bold Belgian cheese does nothing but intensify with age. Limburger was created to complement the highly flavored meats commonly eaten in Belgium and Germany. Today, a single cheese plant in Monroe, Wisconsin produces all the surface-ripened Limburger made in the United States. The Farmer John 6 The Honky Tonk A smoky bar and an ice cold beer.

Some live music and a mechanical bull to boot. If this is your idea of a night on the town, then The Honky Tonk is the cheeseburger for you. This good old boy is loaded with the stuff that can turn a boy into a man and a man into a living legend that songs are written about. Wisconsin Brick When looking up the word “delicious” in the dictionary, don’t be surprised if you see a picture of Brick cheese right next to it. Originating in Wisconsin and resembling a brick, it’s a smooth-textured cheese that is ivory to creamy yellow in color. Brick comes in three varieties: mild, aged, and dry rind. The Honky Tonk 5 The Big Ben The Big Ben hails from a long line of cheeseburger aristocrats. His father, The Bigger Ben, once staved off the hunger pangs of the Queen of England while his mother, The Duchess of Beef, satisfied the burger cravings of some guy who liked to be called Sir. Although a true blue blood, he’ll never mingle with tea and crumpets. Wisconsin Blue When biting into a piece of Blue, prepare for a rush of flavor, aroma, and unprecedented feelings of cheese joy.

Named for its blue veins, Blue cheese ranges from firm and crumbly to slightly creamy in texture. Blue cheese is aged longer than 60 days for a bolder and more expressive flavor experience. The Big Ben 4 The Miss Daisy Wholesome and well-mannered, The Miss Daisy is a country girl at heart. She was born and bred where the air is fresh and the soil is fertile. Where a birch tree carries on a conversation with a babbling brook. Despite The Miss Daisy’s delicate ways, she’s a cheeseburger that can satisfy the strongest of appetites. Wisconsin Brie A delicious French-style cheese that’s loved by beret-wearing guys named Pierre, Brie has found a new home with Wisconsin cheesemakers. Brie is soft and creamy with a bloomy edible rind. In Wisconsin, Brie is also produced with added flavors such as herbs and black pepper. The Miss Daisy 3 The Uncle Sam The Uncle Sam is looking to recruit a few good eaters. This All-American cheeseburger will have your taste buds singing “The Star-Spangled Banner” after just one bite. Yes, it’s finally time for hot dogs and apple pie to quietly step aside as America’s signature foods.

Because The Uncle Sam is ready to serve this country from sea to shining sea. Wisconsin Cheddar Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged over ten years. Aging increases sharpness and allows different flavors and textures to develop. The Uncle Sam 2 The Rhinelander Despite obvious culinary connections to Germany, The Rhinelander has nothing to do with lederhosen, the Schuhplattler dance, or Jean-Claude Van Damme (who might actually be from bordering Belgium). Bold, tasty, and a mouthful to remember, The Rhinelander gives new meaning to German engineering. Wisconsin Butterkäse Your mouth won’t know what hit it when you bite into this tasty cheese treat. Just like the Deutschlanders who created it, Butterkäse is one hearty cheese. Named for its butter-like texture, Butterkäse is a delicately flavored, odorless cheese. It’s semisoft and easily melts into many of your favorite dishes, as well as your mouth.

The Rhinelander 1 The Casanova The Casanova will have your taste buds at “Hello.” Fully stuffed with more flavor than it knows what to do with, this robust cheeseburger can satisfy the hungriest of bellies and the most discerning of palates. If you’re craving a little burger and cheese romance, it’s time you spent some quality time with The Casanova. Wisconsin Swiss No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight. The Casanova Havarti con aneto / dill Havarti - briciole briciole [cliccare il link per andare alla versione in italiano ] just sliced Traveling with the Abbecedario culinario della Comunità Europea (European Community Culinary ABC), we've arrived in Denmark (Danimarca). Finally, we are in a country I have visited, albeit briefly. It was in Denmark that I first experienced the long days characteristic of summer in northern Europe.

One August, years ago, three friends of mine and I drove from Italy to Norway and back, a wonderful trip that brought us to seven countries: Switzerland, Austria, Liechtenstein, Germany, Denmark, Sweden and Norway. On our way up, we visited Copenhagen , where I enjoyed our walk inside the Kastellet , "one of the best preserved star fortresses in Northern Europe." We paid a visit to the Little Mermaid (Sirenetta), but didn't see it well, because shortly before we arrived close enough to get a good look at the famous little statue, a busload of tourists descended upon the poor girl, all but blocking her from sight. We spent the night in Roskilde , famous for its music festival . The window in our room did not have a serranda, the tight-closing shutter common in Italian homes, but not, as I already knew, elsewhere. Looking at the window from my bed I noticed that, even when my watch indicated a late hour, the sky was not completely dark. In Helsingor , "known internationally for its castle Kronborg, where William Shakespeare's play Hamlet is set," we took the ferry to Helsingborg, in Sweden.

I have some photos from that trip but due to some moving of stuff that happened in our house recently, they are in an unidentified box, so I cannot share them here. a view of the curds To celebrate our stop, I decided to make a Danish cheese (formaggio danese) that has been on my to-do list for a while: Havarti . Sometimes a cheese with bold flavor is desired, but other times, a mild flavor is called for and then Havarti is a nice option. I have several recipes for Havarti in my various cheese-making books. I chose to make the version in Mary Karlin's book , "Artisan Cheese Making at Home," because it has an option to eat the cheese fresh (i.e., not aged), which allowed me to make the cheese, taste it, and write about it within the limit of our sojourn in Denmark. I followed the recipe almost as given in the book.

The home cheese makers among my readers may be interest in knowing that for this cheese, I tried something I had read in "The Joy of Cheesemaking" by Jody Farnham and Marc Druart, namely, I used a blend of pasteurized non-fat milk and pasteurized heavy whipping cream (as an approximation of milk that has not been homogenized). I don't yet have dill from my little herb garden, but got some as part of my spring CSA share. Since the recipe calls for dried dill and I had fresh dill, I dried a few sprigs in the microwave (my first time doing this) following these instructions . Dill being a delicate herb (erba aromatica), you want to be particularly careful in monitoring the process to avoid burning it. the moment of truth It is always with a bit of trepidation that I plunge the knife into one of my cheeses. In this case, the result matched expectations: my dill Havarti has a mild, fresh flavor of milk with just a light note of dill. It is a nice cheese to put into a sandwich, or to eat plain with my panini quadrifoglio , or with this flatbread .

I also used it successfully in my famous roasted strawberry frittata (instead of French Neufchâtel). I will make this cheese again and this time I will age it a bit. I don't expect most of you to follow me in the making of this cheese, but if you see in in the case of your cheesemonger, why not give Havarti a try? My dill Havarti participates to the sixth installment of the Abbecedario culinario della Comunità Europea (European Community Culinary ABC), an event organized by Trattoria MuVarA that will bring us to visit 26 countries of the EU (all except Italy) using the alphabet as guide. F like Frikadeller ( Denmark ) is hosted by Leonilde of Le affinità elettive . This page contains Frikadeller's recipe and the list of recipe contributed to the event. Click on the button to hear me pronounce the Italian words mentioned in the post: or launch the Havarti con aneto audio file [mp3]. [Depending on your set-up, the audio file will be played within the browser or by your mp3 player application.

Please, contact me if you encounter any problems.] Havarti con aneto la prima fetta L' Abbecedario culinario della Comunità Europea ci porta in Danimarca . Finalmente siamo in un paese che ho visitato, sebbene molto brevemente. In Danimarca ho fatto la prima esperienza delle giornate lunghe caratteristiche dell'estate nel Nordeuropa. Un Agosto di un po' di anni fa, io e tre amici abbiamo fatto un bel giro in auto dall'Italia alla Norvegia e ritorno, toccando Svizzera, Austria, Liechtenstein, Germania, Danimarca e Svezia. Nel viaggio di andata abbiamo visitato Copenaghen dove ho gradito una lunga passeggiata all'interno del Kastellet, antica fortificazione militare a forma di stella che oggi è un parco aperto al pubblico.

Siamo andati dove si trova la statua della Sirenetta , ma non siamo riusciti a vederla bene a causa dell'arrivo poco prima di noi di un autobus pieno di turisti che hanno invaso lo spazio aereo intorno alla povera ragazza bloccandone la vista. Abbiamo pernottato a Roskilde , famosa per il suo importante festival della musica . La finestra della stanza dove ho dormito non aveva serranda, solo una tenda di stoffa. Dal letto ho notato che nonostante l'ora tarda segnata dal mio orologio, il cielo non era buio. Ad Helsingor (Elsinore), che è sede del castello di Kronborg, dove William Shakespeare ha ambientato Amleto, abbiamo preso il traghetto per Helsingborg, in Svezia. Ho delle foto del viaggio ma a causa di un recente trasloco interno sono in una scatola priva di identificazione e quindi non sono in grado di condividerle in questo post.

controllo della cagliata Per celebrare la nostra visita ho deciso di fare dell'Havarti, un formaggio danese che era sulla mia lista da tempo. Talvolta vogliamo un formaggio dal sapore forte e deciso, ma altre volte preferiamo un sapore delicato e in questi casi Havarti è un'ottima opzione. Ho diverse ricette per fare l'Havarti nei miei libri di arte casearia. Ho scelto di fare la versione nel libro di Mary Karlin "Artisan Cheese Making at Home" (in inglese), perché offre l'opzione di consumare il formaggio fresco, cioè non stagionato, il che mi ha consentito di fare il formaggio, assaggiarlo e parlarne in un post nei limiti di tempo del nostro soggiorno in Danimarca. Non avrei problemi a tradurre la ricetta in italiano se fossi sicura che potete trovare gli ingredienti per farla, ma mentre so che è possibile acquistare il caglio in farmacia, a quanto ne so in Italia non si trovano i fermenti per inoculare il latte.

Se qualcuno scopre che non è così, vi prego di farmelo sapere. [Alcune ricette per fare il formaggio in casa usano lo yogurt per inoculare il latte, ma per fare l'Havarti ci vogliono batteri diversi da quelli che si trovano nello yogurt (ammesso che lo yogurt che usate abbia fermenti lattici vivi).] Non ho ancora piantine di aneto nel mio orticello e quindi ho usato un po' di quello che ho trovato nella mia cassettina. Dal momento che la ricetta richiede aneto secco e il mio era fresco, ne ho seccati alcuni rametti nel forno a microonde sequendo queste istruzioni . Dato che l'aneto è un'erba aromatica delicata vi consiglio di monitorare con attenzione il processo di essiccamento per evitare di bruciarla. il momento della verità È sempre con un po' di trepidazione che affondo la lama in una delle mie forme di formaggio per tagliare la prima fettina.

In questo caso il risultato ha soddisfatto le aspettative: il mio Havarti ha un sapore delicato di latte con giusto una nota di aneto. È un formaggio adatto per fare un panino o da mangiare al naturale, magari con uno dei miei panini quadrifoglio , o con questa schiacciata . L'ho anche usato con successo nella mia famosa frittata con fragole arrosto (invece del French Neufchâtel). Farò questo formaggio di nuovo e stavolta lo farò stagionare un po'. Spero che il mio post vi faccia venire la curiosità di assaggiare l'Havarti, magari, se lo trovate, quello con l'aneto. Con il mio Havarti con aneto partecipo alla sesta tappa dell' Abbecedario culinario della Comunità Europea , un evento organizzato dalla Trattoria MuVarA che ci porterà a visitare i 26 paesi della Comunità Europea (eccetto l'Italia) usando le lettere dell'alfabeto come guida.

F come Frikadeller ( Danimarca ) è ospitata da Leonilde de Le affinità elettive . Questa pagina contiene la ricetta per Frikadeller e la lista delle ricette contribuite all'evento. Se siete interessati a partecipare, questo post contiene la lista completa di paesi, blog ospitanti e scadenze.

Question: In which EU country did havarti cheese originate?
Answer: Denmark