The taste and features of the preparation of Danish cheese. Calorie content, beneficial properties and negative effects when abused. Recipes for the simplest dishes and the history of Hawarty.
Hawarty is a Danish cheese with an original flavor, which has recently gained more and more popularity among the semi-hard cheeses of the so-called "Dutch group". Taste - soft, sweetish, creamy, with sourness; color - light, almost white, yellowish closer to the crust; the pulp is a little viscous, speckled with small eyes that appeared during ripening. The fatter the product, the brighter the crust. It melts easily, therefore it is used both by itself and for the manufacture of various dishes.
How is Hawarty cheese made?
You need to be an experienced cheese maker to make this product. To accurately follow the recipe, you must have sufficient experience and have special equipment.
The milk is pre-pasteurized, the curd grains are washed with clean running water before salting to reduce acidity.
How to make Hawarty cheese in your homemade cheese dairy:
- The rennet, 0.5 tsp, is dissolved according to the instructions. Separately diluted in a quarter glass of water 1/2 tbsp. l. Calcium chloride (10%).
- Prepare a water bath or pour boiling water into a bowl with a wide neck, heat 8 liters of milk to 30 ° C. While it is heating, calcium chloride is intervened.
- 1/4 tsp is poured onto the surface. mesophilic starter culture, leave for 4 minutes, then mix and wrap the pan with a towel so that it does not cool down. Otherwise, the starter culture is not activated. The enzyme is poured in.
- Then the time of flocculation and coagulation is calculated - there are special formulas for this.
- After the clot has compacted and floated up, it is cut into small cubes with a sharp knife. The curd is stirred for 5 minutes and allowed to settle. The manipulations are repeated for another 10 minutes.
- A third of the whey is drained, the pan is again placed in a water bath for another quarter of an hour.
- Pour hot water into a saucepan with a clot to bring the temperature to 55 ° C. The volume of water is 1/5 part in relation to the feedstock. Add the liquid gradually, washing the grains well, stirring thoroughly.
- When the contents of the pan have cooled to 36 ° C, filter the grain through a sieve.
- Spread the gauze in 3 layers, smooth it so that there are no wrinkles left. Better to use a special cheese cloth. The curd is wrapped.
- The weight of the first oppression for pressing is 2 kg. Each time changing the gauze, the weight of the oppression is increased by 1.5 kg for 3 hours, every half hour.
- After the separation of the liquid stops, wait 15 minutes, remove the oppression and leave the semi-finished product to dry for 3-4 hours.
- Remove the fabric and put it on a drainage mat on the refrigerator shelf for 8-10 hours.
- Dissolve in 3.5 liters of boiled water heated to 70 ° C, 1 kg of sea salt, 1 tsp. 9% vinegar, cooled to + 5 ° C. Why put the brine in the refrigerator.
- Salt the head for 8 hours at + 5-8 ° C, then take it out and allow it to dry, turning it over several times, within 48 hours.
- For maturation, they are placed in a chamber with a special microclimate with a humidity of 85% and a temperature of 10-13 ° C. Turn over once a day.
- You can taste it no earlier than after 5 weeks. The mold from the crust is washed off with a weak vinegar solution.
If you plan to introduce flavors, they are poured in before pressing, when the whey has been separated from the curd. The most popular flavor enhancers: hot spices, herbs - fresh and dried, crushed nuts.
Composition and calorie content of Hawarty cheese
The nutritional value of the product depends on the ripening time, the fat content of the raw materials and the use of various types of additives.
The calorie content of Hawarty cheese is 321 kcal per 100 g, of which:
- Protein - 24 g;
- Fat - 25 g;
- Water - 41.46 g;
- Ash - 3.94 g.
Vitamins per 100 g:
- Vitamin A - 165 mcg;
- Retinol - 0.164 mg;
- Beta Carotene - 0.01 mg;
- Vitamin B1, thiamine - 0.03 mg;
- Vitamin B2, riboflavin - 0.334 mg;
- Vitamin B4, choline - 15.4 mg;
- Vitamin B5, pantothenic acid - 0.34 mg;
- Vitamin B6, pyridoxine - 0.08 mg;
- Vitamin B9, folate - 21 mcg;
- Vitamin E, alpha tocopherol - 0.24 mg;
- Vitamin PP - 0.063 mg.
Macronutrients per 100 g:
- Potassium, K - 121 mg;
- Calcium, Ca - 700 mg;
- Magnesium, Mg - 29 mg;
- Sodium, Na - 819 mg;
- Phosphorus, P - 546 mg.
Microelements per 100 g:
- Iron, Fe - 0.24 mg;
- Manganese, Mn - 0.011 mg;
- Copper, Cu - 36 μg;
- Selenium, Se - 14.5 μg;
- Zinc, Zn - 3.9 mg.
Digestible carbohydrates are represented by mono- and disaccharides - 2.22 g per 100 g
Also, Hawarty cheese contains cholesterol (114 mg per 100 g), fatty, unsaturated, monounsaturated, polyunsaturated acids, nonessential and essential amino acids.
Useful substances in the composition of Hawarty:
- Leucine - Essential for muscle building and injury healing, maintains constant serotonin levels.
- Lysine - helps the absorption of calcium, dissolves fat and speeds up metabolic processes, increases concentration.
- Glutamic acid - it is this substance that is responsible for restoring the body in a state of sleep.
- Omega-3 - strengthens the cell membranes of all organic tissues, normalizes the work of the cardiovascular system.
- Omega-9 - slows down metabolic processes, promotes the accumulation of fatty layers, has anti-inflammatory and plastic effects.
- Palmitic acid - increases the synthesis of collagen and elastane, it is necessary to tone the superficial epithelium.
- Stearic acid - has a softening effect and enhances local immunity.
The benefits and harms of Hawarty cheese depends not only on the composition, but also on the fat content of the product. This parameter ranges from 40% to 60%. In order not to provoke the development of obesity, it is advisable to choose cheese with a reduced nutritional value. However, you need to understand that when defatting the feedstock, vitamins, minerals and organic compounds break down. That is, the positive effect on the body is reduced.
Useful properties of Hawarty cheese
When making this type of cheese, milk is not only not boiled, but also not heated above 60 ° C, so the nutrients do not break down and enter the body in full. The main value of fermented milk products for the human body is the replenishment of calcium reserves. This macronutrient not only prevents the development of osteochondrosis and osteoporosis, reduces the number of relapses of arthritis and gout, but is also responsible for the stability of heart contractions.
The benefits of Hawarty for the body:
- It has an antioxidant effect and creates favorable conditions for the vital activity of beneficial flora localized in the lumen of the small intestine.
- Stimulates the production of enzymes necessary for the digestion of food and the absorption of nutrients.
- Normalizes the production of red blood cells and helps the liver to cope with increased stress.
- Participates in the formation of muscle tissue.
- It stabilizes the work of the brain, accelerates the neuro-impulse transmission.
- Improves metabolic function, prevents the development of anemia, maintains a healthy weight.
- Normalizes the level of good cholesterol in the blood and lowers blood pressure.
- Increases the tone of the walls of blood vessels.
- Awakens appetite, helps to recover from serious illnesses.
Due to the rapid assimilation of fatty acids when using a fermented milk product from 3 to 5 times a week, age-related changes occur much later, the quality of the skin, hair and nails improves, and tooth enamel is not destroyed.
Contraindications and harm of Hawarty cheese
You should not introduce this fermented milk product into your daily diet. With a fat content of over 50% and low physical activity, you can quickly gain weight, which will be very difficult to get rid of later. The risk of developing cardiovascular diseases, in particular atherosclerosis, and diabetes mellitus increases.
In order not to gain weight, many try to introduce a fat-free product into the diet. This is not advisable. Such a product is poor in nutrients and organic acids.
The harm from Hawarty cheese appears when abused in persons with gastritis and peptic ulcer disease, chronic pancreatitis, liver failure, gallbladder hyperfunction.
The negative effect of the product, which contains hot spices, on the body is enhanced. Flavoring additives, which are introduced to irritate the taste buds, have an aggressive effect on the delicate mucosa. Such a product should not be used for any pathology of the digestive system.
Hawarty cheese recipes
The type of cheese goes well with fruit, light alcohol. Due to its ease of melting, it can be used to prepare a variety of dishes and even desserts. If added to desserts or baked goods, choose the option without flavorings.
Recipes with Hawarty:
- Chicken rolls … Fry 3 slices of bacon. While heat treatment is underway, finely chop 1 celery stalk, 1 carrot and 1 onion. After frying, a glass of Hawarty is mixed with bacon and vegetables, laid out on broken chicken fillets - each piece of meat weighing 170-200 g is rolled up. Grease with melted butter. Bake in the oven at 170 ° C for 30-40 minutes. Serve with any sauce. It must be borne in mind - the dish is very fatty.
- Quick breakfast sandwiches … Mix 2 grades of grated cheese - Hawarty and Cheddar, in equal parts. Slices of bread are slightly dried, so that the pulp grasps on the surface. That is, it has a crunchy crust and tender pulp in the middle. To do this, you can hold it in a dry hot frying pan for 30 seconds. Coat the slices on one side with butter, roll in cheese crumbs. Blind in pairs with the butter-cheese side. Fry on both sides in oil so that they are browned, cut diagonally before serving. You can add finely chopped parsley to the cheese crumbs.
- Pasta with cheese sauce … According to the instructions, boil the pasta, throw it in a colander. Melt butter in a frying pan, fry the flour until brown, add salt and pepper - to taste, pour milk in a thin stream. Ingredient proportions: 2 tbsp. l. oils, 4 tbsp. l. flour, 1, 5 glasses of milk. Boil for about 4-5 minutes, add a mixture of grated cheese - Cheddar and Hawarty, stir to get a homogeneous consistency, and remove from heat. Put the pasta in a pan, mix everything. Before serving, you can warm up a little and sprinkle with chopped herbs.
- Cauliflower casserole … Disassemble into inflorescences and bring with the help of steam treatment until soft. Transfer to the bowl of a food processor, pour in milk, add grated Hawarty, salt, pepper and mix. Lubricate the form with butter, spread the cheese and vegetable mass, level it. Bake in the oven at 150 ° C until golden brown. You can use the microwave for cooking.
- Panini (sandwiches) … On a fresh, dense bread or sandwich bun, spread a thin slice of fatty Hawarty, on top - ham, garnish with herbs. Preheat in the microwave so that the cheese melts. They are eaten until it has cooled down.
Interesting facts about Hawarty cheese
Many recipes for fermented milk dishes were invented by accident. But for the preparation of this variety, the Danish cheesemaker, Hanne Nielsen, specially experimented with recipes. A woman who lives in the vicinity of Copenhagen traveled around the world in search of interesting options for a fermented milk product and, returning home, invented cheese. The name was given to the farm where it was prepared.
Despite the fact that the recipe was invented in the 19th century, and the king of Denmark already then recognized this product as one of the most successful, the official name was only registered in 1952.
In the 21st century, during industrial production, various fillers began to be added to this product - red pepper, cumin, garlic, dill and others.
Cheese is produced in heads of different weights and sizes, for products with high fat content (over 60%), the crust is covered with red wax, and with a fat content of less than 50% - with yellow. Now Hawarty is made not only in Denmark, but also in Croatia, Canada and the USA.
Watch the video about Hawarty cheese:
Before you put Hawarty on a plate along with other cheeses or fruits and offer it to dry and sparkling wines, you should find out how guests feel about it. In addition to a pleasant nutty-sweetish creamy taste, the cheese has a not very pleasant smell. It delights connoisseurs and amateurs, but it can also provoke a gag reflex in casual consumers. Therefore, before adding a delicacy to the daily menu, you should first "get acquainted" with it.
