How to Cook With Havarti Cheese

by Launie Sorrels

Items you will need

  • Havarti Cheese Grits:
  • 1 cup heavy cream
  • 1 can chicken broth
  • 4 tablespoons butter
  • 1 cup quick grits
  • 4 ounces havarti cheese, cut into small cubes
  • Whisk
  • Havarti Cheese and Pepper Panini:
  • Cooking brush
  • 2 halved panini buns
  • 1 tablespoon virgin olive oil
  • 4 slices dill havarti
  • 1/2 cup spinach leaves
  • 1/2 cup sliced red peppers
  • Panini press

Havarti is Denmark's most famous cheese. As havarti ages, it becomes sharper and saltier, having a similar taste to hazelnut. Havarti can be grilled, sliced or melted with ease. The cheese was invented in the mid-1800s by Hanne Nielsen and was originally named "Havarthi" after her farm in Denmark. Havarti is typically aged for 3 months. Currently it is produced in the U.K., Canada and the United States (mainly in Wisconsin, California and New York).

Step 1

Combine cream, broth and 1 cup water in a medium saucepan, and bring the mixture to a boil.

Step 2

Add butter, and slowly add the grits, whisking them as they are added. Reduce the heat to a simmer.

Step 3

Cook the mixture for 15 minutes, stirring frequently.

Step 4

Add the havarti cheese, stirring frequently until the cheese is melted and blended well.

Step 5

Remove from heat, and serve.

Step 6

Brush olive oil on the bottoms of the panini bread.

Step 7

Place two pieces of cheese on the panini bread. Stack the spinach, peppers, remaining cheese and other piece of panini on top of the first piece.

Step 8

Cook in the panini press on medium heat for about 6 minutes (until the cheese is melted).

Step 9

Remove the sandwich from the press, and serve.

Photo Credits


About the Author

Launie Sorrels is a veteran who has worked as a chef and has more than two decades of martial arts training. His writing has developed from his experience as a quality assurance manager for Microsoft and IBM. Sorrels has a degree in computer science and is currently working on his journalism degree.