Havgus 12 by Tistrup Dairy
Havgus 12 is produced at Tistrup Dairy. Here we have a very special lactic acid culture that has been kept alive by daily inoculation since 1943. We supplement the lactic acid culture with Lactobacillus Helveticus. Precisely this combination gives Havgus 12 its ideal start to 12 months of maturation.
We care for and ripen the cheese in its own room at Affinage Center Unika, which is an extension of the dairy. Here the cheese is slowly dehydrated. During ripening, the crunchy protein crystals are formed and Havgus 12 gets its firm structure, special taste and fullness.
Scent
Mild aroma of nuts and browned butter. Cream caramel, apricot and almond.
Taste
Tastes of caramel, salt, nuts and a little stable. Sour, fruity with notes of pineapple and melon.
Feeling
Crunch a little and is slightly crumbly but firm.
Cutouts
Cut the colostrum cheese into thin, triangular slices with visible crust on the outside.
Storage
Store the cheeses in the supplied wax paper. However, the dehydrated cheeses in the parchment paper they are delivered in or food wrapping paper. Preferably store the cheeses at the bottom of the refrigerator, where it is usually coldest.
Order
Follow the principle of starting with the mild cheeses and ending with the more powerful cheeses. Taste according to how ripe the cheeses are and then place the cheeses in a taste order before serving.
Affinage
The cheeses mature over time, so follow their development and experience how time affects the cheese's aroma, taste, appearance and consistency.
Tempering
By letting the cheeses temper before you eat them, you get a more nuanced and concentrated taste experience. Take the cheeses out of the fridge an hour before they are to be eaten. The harder the cheese, the longer it will take to warm up. When tempering the cheeses, place them under a hard-wrung tea towel so they do not dry out.
"My dream is that through the collaboration with top restaurants, we can create an increased interest in cheese, so that consumers will discuss the taste nuances of good cheeses in the same way as we do today on wine."
- JOHN GYNTHER
Cheeseman
Get 20% OFF when ordering a bundle
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