Havarti in Britain

[Jan Ivarsson TransEdit]

Epicurious' Food Dictionary has:

"Havarti cheese
[hah-VAHR-tee]
Named after the Danish experimental farm where it was developed, Havarti is often referred to as the Danish TILSIT because of its similarity to that cheese. It's semisoft and pale yellow with small irregular holes. The flavor of young Havarti is mild yet tangy. As the cheese ages, its flavor intensifies and sharpens."

I think you should let the cheese ripen before eating it. Or maybe you have only tasted American-made Havarti.
 Jan Ivarsson

----- Original Message -----
From: "Laurence Horn" <laurence.horn at YALE.EDU>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: Friday, February 28, 2003 4:47 PM
Subject: Re: [ADS-L] Havarti in Britain


> At 7:26 PM -0500 2/27/03, Wendalyn Nichols wrote:
> >I have to say in all the time I lived in England I don't remember seeing
> >Havarti. I was in Denmark this summer and bought some cheese I know was
> >what I'd call Havarti but that wasn't its name--it was something really
> >generic like "mild cheese"--so it may be just a name thing.
> >Wendalyn
> >
> I always assumed "havarti" was Danish for 'bland'...
>
> Larry
>