Tips and tricks with Ferndale Waxed Havarti
courtesy of Ferndale Cheese
Storing
Keep refrigerated at 2 to 4 degrees Celsius.
For best results, keep Ferndale Waxed Havarti no longer than three months from the date of packing. Once opened, eat the cheese within one to two weeks.
To prevent Ferndale Waxed Havarti from drying out once opened, retain the wax and use it to cover the cut edge of the cheese. Wrap in waxed paper to prevent the cheese from sweating, then cover loosely with plastic wrap to retain enough humidity to keep the cheese moist.
Store away from strong flavoured foods. Cheese is a living food so can easily take on flavours and aromas which can interfere with its own flavours.
Serving
Always bring your Ferndale Waxed Havarti to room temperature before serving. This will unlock the true flavour and texture of the cheese.
Polly Foote from Auckland suggests:
For a quick but tasty sandwich try slices of Ferndale Waxed Havarti with Champagne Ham and a good helping of zucchini pickle.
Tina Pollitt from Auckland suggests:
Simply try Ferndale Waxed Havarti on its own with crackers.
Wendy McDiarmid from Waikuku Beach suggests:
Try Ferndale Waxed Havarti with grapes and rice crackers.
Di Lewis from Auckland suggests:
Cut Ferndale Waxed Havarti into cubes and add to pre-cooked and cooled potato chunks with seasonings and mayonnaise to taste. Mix together gently. Serve with marinated chicken pieces. Marinade: 1 can of Coca Cola and 1 can of tomato sauce mixed together, cook chicken pieces in this mixture.
Elaine Davey from Dunedin suggests:
Ferndale Waxed Havarti and apple are perfect together. Try cubed Ferndale Waxed Havarti mixed into a Waldorf salad (apple, celery, walnuts) or my apple and Ferndale Waxed Havarti individual pizzas – Make your own pizza dough (flour, oil and dried yeast ‘enlivened’ in warm sugared water). Roll out individual pizza bases. Layer: 1) Use a generous amount of sliced beefsteak tomatoes and finely chopped celery. 2) Sprinkle with sea salt. 3) Cover with peeled cored apple slices. 4) Drizzle over a little lemon juice. 5) Add a sprinkle of chopped fresh herbs (I use parsley and sage). 6) Top off with slices of Ferndale Waxed Havarti. While pizzas are cooking (quickly) in a hot oven, melt butter and olive oil (half and half) in a pan and on a fairly high heat, sauté crushed walnuts. Sprinkle the walnuts on the pizzas as soon as they come out of the oven and serve.
Suggestions from Ferndale:
Serve Ferndale Waxed Havarti with fruits such as melon, apple and grape.
The texture of Havarti makes it excellent for slicing and cubing – a perfect ingredient for sandwiches, rolls and salads.
Add cubes of Ferndale Waxed Havarti to salad greens. Toss through wedges of ripe tomatoes and dress with a tangy, mustard based dressing.
Fill slices of pre-rolled flaky pastry with grated Ferndale Waxed Havarti, diced ham and avocado. Roll and cut into slices. Bake until golden and crisp.
Fill a short crust pie shell with silverbeet, apple, pinenuts and grated Ferndale Waxed Havarti. Mix eggs and milk together and pour over. Place pastry on top and bake until set.
Take thin slices of raw potato. Mix with grated parmesan and Ferndale Waxed Havarti cheese, salt, pepper and olive oil. Bake in a hot over until very crisp.
Matching
Serve Ferndale Waxed Havarti with a light, dry Riesling. Or try an unoaked chardonnay or Chenin Blanc.
If serving red wine, try a Moselle or soft, fruit-filled Merlot.
For those hot summers days or quick lunches, try serving with a glass of beer. A good lager or Pilsner beer should do the trick.
Cooking
Artichoke bacon and Ferndale Waxed Havarti cheese tart
Spinach potato and Ferndale Waxed Havarti cheese frittata
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