Havarti was created by Hanne Nielsen at her farm Havarthigaard, in Øverød, north of Copenhagen, in the mid-20th century. She traveled to many countries to learn cheese making. There is nothing extraordinary in Havarti : it is a washed curds cheese, aged for only 3 months . It has no rind, its surface is bright pale with very tiny and irregular "eyes".
I believe original is better than mass produced Creamy Havarti (photos below). Fløde Havarti is made from high-pasteurized milk, which means that the whey remains in the curd. The remaining of whey could change the smell and taste of the cheese if it was ripened too long.
Tasty enough when melted; cold is buttery, gooey, mild , pretty boring. It reminds me the time during communism in Poland when all of the cheeses (about 3) looked and tasted hopeless. Havarti is also flavored with dill (it looks funny, but I'm not going to try because I loathe dill ), caraway seeds, cranberry, garlic, basil, coconut, sour cream & chives, red pepper and jalapeño. I have all of them at home so I can try to combine some of them with the rest of the cheese to give it a kick.
