Cheese lovers take note of this Havarti. This is cheese as cheese is meant to be: only cultured raw milk, salt and rennet. Nothing boiled, extruded, processed, colored, homogenized or pasteurized.
The fragrance is mildly cheesy with a butter undertone. The consistency is solid and without air holes or rind. When you cut into it, and break the smaller piece of cheese, there is a slight crumble on the edge. Put your finger on the small crumble and it is creamy, moist and clings to your finger.
The flavor is rich and rather than melting, there is a soft chew to the cheese. At the very end, just before swallowing, there is a faint sharpness that melts into a satisfying cheesy taste. There is nothing rubbery, dry or hard in this cheese experience. The raw milk has been aged at least sixty days and this imparts a full, fresh cheese flavor that is not only hearty, but healthy. Don’t forget that raw milk hasn’t had the good for you, gut friendly bacteria boiled out of it.
Try this cheese melted in a fondue or sauce; creamy, smooth, silky and with just the slightest stringiness for fun. This would make a wonderful grilled cheese sandwich and the fullness of this cheese can stand up to a mild mustard as well as even a light pepper jelly. A great, all around cheese that can be enjoyed anytime, with almost anything, the fresh flavor of this cheese will be noticed by everyone.
