Havarti Habanero Cheese

“Yowza” is all I can say about the Featured Cheese of the Month, Havarti Habanero.  Yowza because of the fact that it’s like fireworks when eaten and therefore, perfect for our July cheese.  Happy 4th of July Everyone!  This cheese went like hotcakes, and when I say hot, I mean HOT.  I personally couldn’t take the temperature (I am not traditionally a big fan of too much spice), but I was shocked at how many people loved this cheese and said that the spice was just right.  

Some information about Havartis in general:

Havarti is originally made in Denmark but is also made in other countries including Australia and the US.  It is made from a pasteurized cow’s milk cheese.  This cheese was named after Havartigaard, the experimental “Havarti Farm” where in the 19th century Hanne Nielsen created what is now one of Denmark’s most popular cheeses.  Its creamy and mild taste makes it a perfect cheese for the addition of a variety of seasonings, like dill, caraway seeds, chives, peppers and many herbs and spices.

This particular Havarti came from a “green” farm in Indiana, known for their creamy dairy products.  If you are looking for an aged or dry cheese, this is not your farm; but if you are looking for the most creamy semi-hard, traditional cheeses, I’ve found your dream dairyland.  Their cheeses are creamy and tasty enough to stand alone for a tasting but even more decadent when used in recipes like fondues, quiches, paninis, chili toppings, etc. 

See some of the comments, ideas, and suggestions from people who were able to get in on this deal:

• ”The cheeses are all very delicious!  My favorite is the Habanero Havarti.  I shredded it on top of homemade chili and skipped the Tabasco sauce!  Also enjoyed it slightly melted on top of chicken burgers  with slices of avocado.  I love the kick in this cheese!”
• ”Ate a good amount of it within minutes of its arrival.  So creamy and delicious with a great kick.”
• ”The cheeses were a BIG hit in my house. The favorites were both Havartis.”
• ”Loved the Havarti onion, but the hot one was too hot, and we like hot.”
• ”Loved it!  Served it to the girls and had enough to serve to my family. I loved the spicy one with crackers.”

Winnimere Cheese

Winnimere from Jasper Hill Farms is our featured decadent cheese of the month and one that is going fast.  Literally!  There are merely weeks left in this season where you will be able to take advantage of this seasonal cheese made only during the winter months from the farm’s herd of Ayrshire cows as their fresh, raw milk achieves peak richness. 

The original concept for Winnimere was inspired by Vacherin Mont d’Or and the Swiss Försterkäse.  Winnimere captures the microflora from the Jasper Hill Farm pastures, woodlands, and cheese cellars. 

To learn more about Winnimere, find the perfect wine to pair with this lush cheese, or buy this cheese, CLICK HERE.

Winnimere, Vintage 2011

Made from the raw milk of Jasper Hill Farm‘s Ayrshire cows, during winter when their milk has higher fat content, Winnimere is a washed-rind, bark-wrapped cheese in the tradition of the Swiss Försterkäse and the Vacherin Mont d’Or.   Mont d’Or is not allowed in the US due to the fact that it is unpasteurized.  The fact that it is a forbidden fruit makes it all the more decadent!  Therefore, Winnimere must be aged for 60 days to meet the US raw-milk requirements. 

I served this cheese one night to a group of friends.  Some friends were more adventuresome, gastronomically speaking that is, than others but truth be told, it was a winner.  And the fact that it is unusual makes it even more appealing than a regular plate of cheddar.  No offense cheddar.  

Pairings

While Winnimere is made in Vermont, it is similar to Mont d’Or made from French cows in the Jura Region.  It is however, a bit more earthy and aromatic than a Mont d’Or and at times can even resemble a mild Epoisse made in Burgundy.  Since taste is so subjective, I believe that a red or a white can both go nicely but keep in mind that this cheese is only made during the winter months and will be gone by early summer.   Therefore, my personal choice would be red for the chilly nights.  Think Cotes du Jura like a Pinot Noir, Trousseau, or Poulsard.  If a white is your preference, how about a White Burgundy?  Epoisse is made in Burgundy so that makes sense, non?  White Burgundies are essentially Chardonnays so you can’t go wrong there, either.  Any wine from the Jura region would do nicely.  Why not buy a couple of bottles and experiment.  Just don’t forget to invite me.  Enjoy!