Gruyere Cheese Substitute Havarti is a semi-soft cow’s milk cheese with holes on it, everyone can taste it in the 19th century when Hanne Nielsen developed modern cheese-making in Denmark after spending enough time all over Europe to master the best techniques.
The process of making Havarti cheese that begins by inserting an enzyme called rennet into high pasteurized milk, thickening will begin to occur. Then put it in the mold and last dry it for three months.
What foods can be added with Havarti?
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The taste of Havarti is generally sweet and depends on the variety. This type of cheese is very liked by everyone because of its delicious aroma, aromatic butter with a slightly sharp taste.
This Havarti can be mixed can even be a topping for foods such as fresh fruit blueberries, apples, pears, strawberries and often served with sandwiches. Because of its high-fat content, this cheese can be melted and baked well.
Also, it has made the food that cheese is added to the cuisine that is Best Cheeseburger Classic Meatloaf is the main food that comes from America is perfect with melted cheese.
Why Gruyere Cheese Substitute Havarti?
Because the gruyere cheese has a hard texture made from raw cow’s milk in Switzerland from the Gruyere region because it is named corresponding with the village where it was first made.
Gruyere cheese has a darker yellow color, and the flavor is the balance between sweet, salt should disappear, revealing flavors such as beans, caramel, with the aroma of mushrooms, soil, fruit as well as straw.
The cooked, dense, slightly scaly, textured gruyere cheese is sprinkled with small crunchy granules that are crystallized amino acids.
Crystallization is the process of forming the molecular makeup of individual proteins stabilized by crystalline contact.
How to make Gruyere cheese using unpasteurized cow’s milk. Obtained from cows fed grass in the summer and hay in winter.
The cow’s milk should be processed immediately within 18 hours after extortion, to make Gruyere cheese weighing 35kg, it takes 400 liters of cow’s milk and is heated to 34° C then add rennet.
Then the milk curd is crushed and then cooked while. Printed and pressed for 16 hours to produce a dense, hard texture. After that, the cheese is soaked in salted water for 8 days.
Maturation stage for about 5 to 12 months.
In gruyere cheese has benefits including:
Adjust heart rate
Minimize the risk of hypertension
Preventing the risk of cardiovascular disease
Excretion and Urinary System
Helps the kidneys filter food waste substances
Maintaining alkaline acid
Maintaining the body’s immune system
Acts as an antioxidant
Specifically protects cells from damage from free radicals
Tips on choosing a good cheese:
Pay attention to the texture of the cheese
To make sure press the cheese, whether the texture is still reasonable and not. Then it should have a different texture.
Check to package
Before buying the cheese in the package make sure the nutritional content and nutrients in it.
Color of cheese
To choose a good cheese it must be yellow it signifies the quality is still good.
Do not choose black cheese, it can be a fungus that is harmful to health.
The cheese containing the mushrooms indicates that the storage area is incorrect.
Because the cheese is very susceptible to moldy so have to store it properly.
If the cheese is still good it will not give off an unpleasant aroma, at the time we smell it.
If the aroma is unpleasant, it indicates that the cheese is already decomposing.
Check expiration date
The most thing is that we check the expiration date, this can make it easier to choose.
How do you eat Gruyere Cheese?
Gruyere Cheese is a great melted cheese perfect for adding Emmental, vacherin, and is traditionally used in French onion soups, sandwiches, and much more.
Gruyere cheese is used for grilling, good melting, and making a meal full of delicious sensations in enjoying food. And can use grilled dishes, soups, casserole, gratin, which can be shredded as a sprinkling on pasta or salad.
Why gruyere cheese substitute gouda?
Because gouda is a cheese that has the same yellow color as gruyere, and this cheese is made from cows named after the City of Gouda in the Netherlands and refers to its varied taste.
Gouda has a fudgy flavor with nuts, but it’s very soft, tasty, like butter if it’s been more than 2 years, and produces a sweetness at the end. And gouda has a sweet and light fruit flavor that becomes stronger.
Once the milk culture thickens, then dried and added water. Or washing it will produce a sweeter cheese, since washing removes some of the lactose and the reduction of lactic acid.
When the mixture is curded, press it into a circular print for several hours. This fungus is an important reason behind its traditional shape and then soaked in a solution of brine, which gives it its distinctive flavor and skin.
And the reason is that this Gouda cheese is dried for a few days before it is coated with yellow plastic so that it does not dry out, then dried, during the process of change becomes hard.
Gruyere cheese substitute cheddar
Cheddar is not a substitute, as the cheese is relatively hard, pale yellow, and has a strong flavor. And the maturation time is about 3 to 60 months depending on the type. Produced from 1170 contains the purchase of 4726.43 kg of cheese.
The process of making cheddar, only heated tofu milk kneaded with salt, then binoculars to stretch the milk curd, and then rearranged. Hard cheddar cheese needs to be ground for up to 15 months, usually needing to be stored at constant temperatures.
Tofu and milk curds are separated by complex enzymes that are naturally produced from the stomach of newborn calves, in the manufacture of vegetarian cheddar cheese, an enzyme, which works equally taken from nonhuman sources.
The quality of cheddar cheese has a tight texture, firm, soft, melted in the mouth, with an even and dense taste. And is a good source of vitamin B12, in a sheet of vegetarian cheddar cheese 40 g.
Gruyere cheese substitute casserole
This food is usually served in Italian only takes 1 hour 15 minutes to serve it. It has a savory and soft taste.
A great way to pamper our tongues, with simple ingredients and a very remarkable combination of seasonings. Add cheese that will make all foods more perfect.
It is suitable for dinner with family in cold weather, this will warm the body. Running the cooking process is very easy and becomes a mainstay menu.
This very famous recipe can conquer everyone, which stands from ancient times even today is increasingly advanced and very developed rapidly.
Havarti is a semi-soft cow’s milk cheese with holes on it, everyone can taste it in the 19th century when Hanne Nielsen developed modern cheese-making in Denmark after spending enough time all over Europe to master the best techniques.
560 grams of red potatoes, cut into pieces
2 tbsp olive oil
1/4 half-and-half ( milk )
2 grated Gruyère pieces of cheese
1/4 chopped fresh basil, plus more for garnish
1/4 chopped fresh parsley, plus more for garnish
3 cloves garlic, finely chopped
3 packs fresh spinach, sliced
2 fenize tubers, remove the seeds, and thinly sliced
The first step is to prepare the oven and preheat it to 450 degrees F. Then stir in the potatoes, salt, pepper, and arrange over the casserole.
Put in the oven and bake for 25 minutes and reduce the temperature to 375 degrees F.
Beat the eggs, half-and-half, salt, Gruyère, basil, parsley, and garlic into a bowl.
Meanwhile stir the potatoes, spinach, and anesth therein, in a bowl stir until well mixed.
Then put in a 2-liter casserole and cover with foil.
Bake until the pudding hardens, and return for 5 minutes.
Lastly garnish with basil, parsley and serve warmly on the dinner table.