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Havarti is semi-soft Danish cows milk cheese named after the experimental farm where it was first made in the 1800s. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties. The taste is also buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when it is older it gets more salty and has a hazelnut flavor. When left at room temperature, the cheese tends to soften quickly. Flavored variants of Havarti include: cranberry, caraway, dill, peppered, jalapeno and garlic.

Havarti is a popular match with Chardonnay, Sauvignon Blanc, or light-bodied Pinot Noir wine. Great food accompaniments are: smoked turkey, figs, raisins, walnuts, whole grain breads, pears and apples.

Nutrition: 1 slice of Havarti equals 1 oz., Calories: 120, Protein: 6.0 g, Carbohydrates: 0.0 g, Total Fat: 11.0 g, Fiber: 0.0 g, Calcium: 150 mg.

Recipes:

Havarti-Feta Cheese Ball

8 ounces cream cheese, softened
1/2 cup shredded Havarti cheese
1/3 cup crumbled feta cheese
1 tablespoon marsala wine
3/4 teaspoon chopped fresh oregano (1/4 tsp dry)
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped
2 tablespoons finely chopped red bell peppers
crackers for serving

Beat cheeses, wine, oregano and green onion in medium bowl with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate about 2 hours or until firm enough to shape. Shape cheese mixture into a ball; roll in parsley and bell pepper. Serve with crackers. Makes 1 and 3/4 cups. Can freeze up to 2 months wrapped tightly in plastic wrap. To serve from freezer, unwrap cheese ball and let stand at room temp to thaw, or thaw loosely wrapped in refrigerator at least 8 hours. Refrigerate tightly covered up to 1 week.

Greek Baked Havarti Chicken

*Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauted mushrooms. Pairs beautifully with long grain rice and steamed vegetables.

INGREDIENTS

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained and sliced lengthwise
4 ounces sliced Havarti cheese
Greek Dressing
Greek Seasoning
1 tablespoon butter
teaspoon dill
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
teaspoon fresh, chopped, garlic
salt

Directions

1.Preheat oven to 400 degrees F (200 degrees C).
2.Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
3.Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
4.Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, garlic, salt and dill, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
5.Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
6.Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com.

He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com