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	Havarti cheese hasu hatcho miso haute cuisine Havarti cheese Hawaiian blue prawn Hawaiian sun fish Hélène Definition: [hah-VAHR-tee] Named after the Danish experimental farm where it was developed, Havarti is often referred to as the Danish tilsit because of its similarity to that cheese. It's semisoft and pale yellow with small irregular holes. The flavor of young Havarti is mild yet tangy. As the cheese ages, its flavor intensifies and sharpens. Havarti comes in loaves or blocks and is often wrapped in foil. See also cheese. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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