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Cheese from Denmark
Pasteurised cow milk is set with lactic cultures and rennet, and the soft curd is pumped from the whey into moulds without lumps. Pressed only lightly, the warm curd fuses under its own weight, which keeps many small irregular holes. Rind cheeses get a smear for one to two weeks, then ripen cooler for one to three weeks.
| Pasteurised cow milk | The PGI allows no milk from other animals[havarti-pgi][codex-havarti] |
| Starter cultures | Harmless lactic acid and flavour-producing bacteria[codex-havarti] |
| Rennet | Or other safe coagulating enzymes[codex-havarti] |
| Salt | Sodium chloride, or potassium chloride as a salt substitute[codex-havarti] |
| Chives or dilloptional | Allowed if their taste can be picked out[havarti-pgi] |
| Starter | lactic acid and flavour-producing bacteria cultures |
Total time across the recorded steps: 14 days – 35 days
What changes: Lactic cultures and rennet go into pasteurised milk and it sets
Output: curd.
Microbes at work in this step
lactic and flavour-producing bacteria begin to sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised cow milk is set with lactic cultures and rennet, and the soft curd is pumped from the whey into moulds without lumps. Pressed only lightly, the warm curd fuses under its own weight, which keeps many small irregular holes. Rind cheeses get a smear for one to two weeks, then ripen cooler for one to three weeks. Made in 5 steps over 14 days – 35 days. The longest step, ripen cooler, takes 7–21 days (European Commission 2014) and runs at 8–12 °C (European Commission 2014). Lactic acid bacteria and flavour-producing bacteria does most of the fermenting.
| Main step | 7–21 daysSet[havarti-pgi][codex-havarti] | Ripen cooler |
|---|---|---|
| Temperature | 8–12 °CSet[havarti-pgi][codex-havarti] | Ripen cooler |
Havarti is a pumped-curd cheese. The curd is pumped into moulds while still warm and is hardly pressed, so it fuses under its own weight and keeps many small irregular holes. Gouda, the washed-curd template, is pressed in its moulds.
Both the PGI text and the Danish specification make Havarti from pasteurised cow milk. The Danish specification caps water content by fat in dry matter, at 50 % for 45 to under 55 % fat.
Every number is labelled with how it is known. How this atlas is made
The PGI text says Hanne Nielsen made cheese at the Havartigården farm near Copenhagen from 1866 to 1890, and that in 1921 G. Morgenthaler from Switzerland taught two dairymen at two Zealand dairies, Ruds Vedby and Hallebygaard, to make a new pumped-curd cheese. The Danish specification adds that the cheese was named Havarti in 1952 for the Stresa convention, in her honour, and that in 1930 the dairy owner L.A. Sørensen at Ondløse began using rectangular moulds and wetting the rind to encourage a smear.
