Creamy Havarti. Havarti is the most famous cheese made in the country of Denmark, but it's now made all over the United States and in other European countries as well. It is what's called a washed-curd cheese. They drain out the whey, which is quite acidic, and they add hot water. And that bathing of the curds makes the cheese less acidic in flavor, milder or sweeter. It also contributes to the texture and the elasticity of the curd. So you get this, like, real bendy texture. It doesn't snap or break. In terms of this Havarti, I'm seeing little irregular, they almost look like pin pricks. And that's pretty typical for this cheese. It has to do with when the curds are being pressed together, little pockets of air get trapped. Hmm, unlike the fontina, the Havarti is really, really creamy. It's almost like eating a room temperature bite of butter. Compared to other Havarti out there, this one is very mild, little bit salty. Many other Havarti I've had have a bit more tang to them, which I think makes them a little bit more interesting as an eating or a snacking cheese. This is really something I just wanna melt and I wanna put a lot of stuff with and I wanna enjoy the texture.