Havarti, or Creamy Havarti (Danish: Flødehavarti), is an uncooked, pressed, cow's milk cheese. He is originally from Denmark.
Havarti has its origins in the Havarthigaard experimental farm operated by Hanne Nielsen in Øverød north of Copenhagen in the mid-19th century. Havarti is made by mixing rennet with milk to make it curdle. The grains thus obtained are pressed into cheese molds, drained and aged. The grains of the cheese are washed before pressing, which gives it a slightly different taste from other cheeses made using similar methods.
