A true preservation of a classic flavor profile, Denmark’s Tradition Havarti is made at Norup Mejeri following an original recipe used since the 1920’s. Cheesemaker Jens Beierholm Poulsen still hand fills the traditional bread shaped molds and washes the cheese on open wooden slats for a minimum of 3 months. The flavors are a revelation- deep, rich custardy cream giving way to the sweet funk of the gently handled rind. Carefully washed, lightly waxed and placed in traditional foil, this Havarti is never tamed with cream, extruded, or placed in cryovac. These are historically delicious.
Jens Beierholm Poulsen was two years old in 1958 when his father, Jens Peter Beierholm Poulsen bought the Lihmskov Farm Dairy in Central Denmark to realize his dream of becoming an independent cheesemaker. By the time Jens Peter purchased and moved production to the nearby village dairy co-operative Nørup Mejeri in 1972 (est. 1909), he had gained an international reputation for his traditional Danish cheeses, particularly Havarti.
The younger Jens returned to the dairy in 1983, after intensive study of dairy science and apprenticeships in Switzerland. He has retained his independent spirit as a cheesemaker, refusing to automate his processes from vat to molds to his aging room, preserving traditional methods and flavor profiles. As a private dairy, Norup Mejeri utilizes milk from 12 small, local farms in this historic dairy region. Jens is also deeply involved with the Private Dairy Association, representing the interests of 32 independant dairies and farms in Denmark.
FORMAT 9lb loaf
TYPE Washed curd Washed rind
MILK Pasteurized cow
PRODUCER Jens Belerholm Poulsen & Nørup Mejeri
REGION Midtjylland Denmark
AGE 3 months
PROFILE Light, open texture with creamy butterfat. Slightly sour
while buttery, with a little funk.