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20% Off Select Cheeses, Gifts, & More | Code: WINTERCHEESE | Ends 2/18

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Grand Ost Havarti With Dill

grand ost havarti with dill cheese
grand ost havarti with dill cheese
grand ost havarti with dill cheese
grand ost havarti with dill cheese
grand ost havarti with dill cheese
grand ost havarti with dill cheese
$11.00 / Lbprice is $11.00 by Lb
grand ost havarti with dill cheese
Grand Ost Havarti With Dill
  • Pasteurized
  • Microbial Rennet
  • Age: 2 Months
  • Cow Milk
  • United States
  • Approachable
    Adventurous
  • Soft
    Hard

Havarti and dill—a classic combination that your taste buds will never tire of. This delicious marriage of flavors blends grassy and slightly sweet dill with creamy and mild (but never dull!) havarti. Neither fights for the spotlight. Instead, they blend beautifully together—the dairy picking up where the dill leaves off. This semi-soft cow’s milk cheese also earns points for versatility. Snack on it, melt it, or serve it sliced with a tart sauvignon blanc.

“A plain old cheeseburger can get boring weekend after summer weekend. I toss this cheese into the mix, and it feels like a summer treat with every bite.”
Murray’s Marketing – New York, NY
Pasteurized Cow's Milk, Salt, Dill, Cheese Culture, Enzymes, Annatto Coloring

Allergens: Milk

  • Havarti can age from a few months to years. The longer it ages, the stronger the flavor becomes.
  • The holes that havarti develops are from the gas bubbles of carbon dioxide that get trapped in the cheese as it ages.
  • Havarti is a great cheese to pair with fruits such as apples and figs. Try a leveled-up grilled cheese using apple and havarti or swap the cheddar with havarti the next time you make mac & cheese.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.