CODEX STAN 267-1966 Standard for Havarti
1. SCOPE
This Standard applies to Havarti intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Havarti is a ripened firm/semi-hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). The body has a near white or ivory through to light yellow or yellow colour and a texture suitable for cutting, with plentiful, irregular and coarse large rice seed sized (or mostly 1–2 mm in width and up to 10 mm in length) gas holes. The shape is flat cylindrical, rectangular or of a loaf shape. The cheese is sold with or without1 a slightly greasy smear ripened rind, which may be coated.
For Havarti ready for consumption, the ripening procedure to develop flavour and body characteristics is normally, depending on weight, 1–2 weeks at 14–18 °C (for smear development) followed by from 1–3 weeks at 8–12 °C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure. Havarti intended for further processing need not exhibit the same degree of ripening when justified through technical and/or trade needs.
