Havarti With Dill Takes No Prisoners

Holy Shit, the Havarti with dill is no joke. Part of what makes Havarti what it is is that rennet is a big part of the cheese-making process. Rennet is an enzyme that makes cheese curdle. And not only is this cheese curdled but it's washed, which means it was regularly washed in a brine solution to make it distinctly flavorful. And if that wasn't enough to let you know that this cheese means business, Havarti was pioneered in a world-renowned experimental cheese farm named Havarthigaard outside of Copenhagen. So yeah, get your ass ready for some chee-chee.

Body: Very Creamy. Definitely best eaten when spread on a cracker. I'm not hatin' but it can't stand on its own the same way a lot of other cheeses can. - B

Flavor: You can taste the Dill in a big way, but the dill is almost all you can taste. Havarti is usually very subtle in flavor, so adding dill into the mix was risky business and I gotta concede that it didn't really pay-off. - B

Overall Enjoyment: I was pretty critical of the Havarti up there, but I did enjoy this cheese on the whole. The one thing I have to say though is that this cheese is stanky. The minute you pull it out of the fridge the whole room reeks hard. Also the average shelf-life of Havarti is about three weeks and we've had it in our room for about a month sooo.... - B

Josh Says: Havarti is traditionally enjoyed with fruit, so here's what I'm saying

Havarti & Frozen Grapes

Y'all can thank me later.