Barry's Bay Havarti
Akaroa, New Zealand
Barrys Bay Havarti is a semi-firm cheese that can be grilled, sliced or melted. The clean pastures of Canterbury’s Banks Peninsula produce some of the finest fresh local cow’s milk from which the havarti is made. Barrys Bay pasteurise the milk themselves and it is then used to make their handcrafted cheese. Great care is taken to adhere to traditional cheese making methods. Originally established as the Barrys Bay Co-op Dairy Factory in 1895, Barrys Bay Cheese continues the tradition of natural, handcrafted cheese making today.
An open-textured, mild and creamy soft cheese with a buttery aroma and taste. The cream from edam cheese is used to produce an extra rich, buttery-smooth cheese with a silky mouth feel. Originating from Denmark and with an open texture, it is generally eaten around 3-4 months old.
Havarti is delicious on a cheese platter with quince paste or tomato chutney. Or you can melt it over crusty bread to create the most delightfully warm and gooey bite. If you’re a fan of pepper, add a few slices of the peppered havarti to a resting steak to create the creamiest, peppery steak sauce.