Volume 10, Issue 088 - May 3, 2006

Greetings ,

Are you looking for a fun day trip or weekend trip? Fill out this Request Form to have our "Traveler's Guide to Wisconsin Cheese, Beer and Wine" map sent to you. This colorful fold-out map of Wisconsin shows locations for cheese companies, breweries and wineries. The map includes addresses, phone numbers and websites as well as some interesting fun facts about Wisconsin.

Take a little drive and enjoy the best that Wisconsin has to offer! (Don't forget your cooler to keep your purchases cold!)

Havarti
Huh-var´-tee

Heritage:

Havarti, a milder version of German Tilsit, was first made popular in Denmark. Many cheesemakers in Wisconsin produce a product similar to its Danish cousin. The Center for Dairy Research at the University of Wisconsin-Madison developed a special Wisconsin-style Havarti® that is firmer in texture and more buttery in flavor than other types.

Description:

Buttery, slightly acidic flavor. Available plain and with flavors. Smooth, supple texture with tiny holes. Slice for sandwiches; shred in egg dishes; dice on salads.

Appearance:

Pale yellow, tiny mechanical holes.

Texture:

Smooth, supple.

Flavor:

Buttery, creamy, slightly acidic.

Source: Wisconsin Milk Marketing Board, Inc.

Wisconsin Cheese from America's Dairyland, Entertaining, Cheesecyclopedia, Facts, Awards, Cheesemaking, Special Offers and Great Recipes.

Hearty Havarti Reuben Potato Casserole

Category: Casserole
Number of Servings: 6

Ingredients:

4 cups firmly packed mashed potatoes (from 22-ounce frozen package)
1 2/3 cups milk
1 cup sour cream
1 teaspoon caraway seed
3/4 cup (6 ounces) Wisconsin Sharp Cheddar cheese, shredded
1 can (14 ounces) sauerkraut, rinsed and well drained
1 package (5 ounces) sliced corned beef, cut into 1/2 inch pieces
1 cup tomato (about 2 medium), chopped, seeded
2 cups Wisconsin Havarti cheese, cut into 1/2 inch cubes
2 tablespoons fresh parsley, chopped

Preparation:

Prepare potatoes according to package directions, using milk and sour cream. Stir in caraway seed, cheddar cheese and sauerkraut. Mix well.

Spray 2-quart microwave-safe casserole dish with nonstick cooking spray. Spoon half of potato mixture into dish. Top with corned beef, chopped tomato and Havarti cheese. Top with remaining potato mixture. Cover.

Microwave on high for 14 to 18 minutes or until casserole is thoroughly heated and cheese is melted. (Conventional oven: 350 degrees F for 45 minutes.) Sprinkle with parsley.

Recipe © 2006 Wisconsin Milk Marketing Board, Inc.

More About Havarti:

Serving Suggestions:

• Plain and Pesto Havarti add appealing flavor to both hot and cold sandwiches, especially turkey.
• Try Caraway Havarti on roast beef.
• This cheese is so rich and creamy, it is great for melting.
• To prepare baked Havarti, wrap an 8-ounce piece in puff pastry, brush on egg wash and bake at 425 degrees F until golden brown. Serve hot with fresh fruit such as apples or pears for a party appetizer.
• Havarti, plain or dill, makes a flavorful fondue. Simply melt shreds or slices under the broiler and serve with bread sticks or cubes for dipping.

Goes Well With:

• Plums, grapes, almonds, poultry, seafood.
• Fruity wines like Riesling or Beaujolais Nouveau.

Styles/Varieties:

• Wisconsin cheesemakers produce Havarti flavored with ingredients such as caraway, dill, jalapeño, pesto or hot peppers.
• Lowfat varieties are also available.
• Wisconsin Havarti comes in 9-pound loaves or 8- to 10-ounce random-weight pieces.

Performance Note:

Firm, well-chilled loaves are best for slicing. Spray your slicer with nonstick vegetable spray and place deli paper between each slice.

Federal Standards of Identity:

No Federal Standards of Identity exist for Havarti.

Source: Cheesecyclopedia™ © 2006 Wisconsin Milk Marketing Board, Inc.

The Culinary Institute of America

The Culinary Institute of America has an extraordinary offer for Spring 2006. Due to exceptional planning, the CIA has a financial aid surplus that is being passed on to students who enroll by the end of May 2006. Enroll now and receive up to $5,000.

Smoked Salmon Salad with Dill Havarti Popovers

Category: Salad
Number of Servings: 4

Ingredients:

Popovers:

2 large eggs
1 cup 2 percent or whole milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup (2 ounces) shredded Wisconsin Dill Havarti Cheese*

Salad:

1 (5-ounces) package spring greens or mixed salad greens (8 cups packed greens)
1 cup thinly sliced peeled cucumber
1/2 cup (2 ounces) shredded Wisconsin Dill Havarti Cheese
1/4 cup bottled vinaigrette or Italian salad dressing
4 ounces thinly-sliced, smoked salmon, cut crosswise into strips
2 tablespoons chopped fresh dill or 1 teaspoon dried dill

Preparation:

Heat oven to 450 degrees F. Whisk eggs in a medium bowl; whisk in milk. Add flour and salt, whisk well. (Some small lumps of flour will remain.) Whisk in butter.

Coat eight 6-ounce custard cups or ramekins** with cooking spray, dust lightly with flour. Pour batter into cups filling 1/3 full. Divide cheese evenly over batter. Pour remaining batter over cheese filling cups 2/3 full. Place cups on a baking sheet, bake 15 minutes. Reduce oven temperature to 350 degrees F, continue baking 20 to 25 minutes longer until puffed and deep golden brown (do not open oven during baking time). Immediately remove popovers from muffin pan to serving plates.

While popovers are baking, combine greens, cucumber, cheese and dressing in a large bowl. Toss well and transfer to four serving plates. Top salads with salmon and dill. Serve with warm popovers.

*If Dill Havarti Cheese is not available, use regular Wisconsin Havarti Cheese tossed with 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill for the popovers.

**Popovers may be made in a muffin tin (medium size with 4-ounce cups). Coat 10 of the cups of a 12-cup muffin pan with cooking spray. Fill 10 cups as directed and bake as above.

Recipe © 2006 Wisconsin Milk Marketing Board, Inc.