If you think cheddar is the key to crowd-pleasing dishes, it’s time to think again. According to lifestyle and makeover expert Steven Sabados, Havarti has been coming in hot this year with a smooth, buttery flavour that can elevate everyday cooking in a surprising way.
Whether you’re looking to add a touch of creaminess to soups, melt it over roasted veggies for an extra layer of richness, or stir it into scrambled eggs for a breakfast upgrade, Havarti is the secret ingredient your kitchen’s been missing.
More home cooks are turning to Havarti as a flavourful alternative, and it’s easy to see why. Unlike cheddar, which can overpower a dish, Havarti is light, and blends seamlessly into recipes, enhancing other fresh ingredients without overshadowing them.
Its smooth texture melts beautifully, making it perfect for anyone looking to shake up their usual cheese choices.
Steven is a big advocate for Castello Havarti, made with 100% Canadian dairy and free from artificial ingredients. They offer seven distinct flavours: dill, jalapeno, roasted garlic, smoked, herbs & spices, garden vegetable, and the original creamy. It’s a Havarti for every palate.
These flavours offer endless possibilities for personalizing any dish, whether you’re adding a smoky depth to a burger, a kick of jalapeno to your pasta, or bringing a garden fresh twist to your salads. With Castello’s variety, you can effortlessly tailor your meals to suit your taste, making every dish uniquely yours.
Explore the endless options havarti can bring to a dish with Steven’s collection of makeover recipes:
Curl Up & Queso:
Kick things up a notch with Steven’s queso-licious dip made with Jalapeno Havarti.
Ingredients:
- 2 cups shredded Castello Jalapeño Havarti
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 cup pico de gallo (tomatoes, onions, garlic, cilantro) or chunky salsa (drain any juice)
- Jalapeños, chopped
- Approx 1 tsp onion flakes, garlic powder, ground cumin
- Season with salt and black pepper, to taste
Directions:
- Melt butter in a saucepan over medium heat, then whisk in flour and incorporate until lightly golden in colour. (stir in garlic, onion and cumin, to incorporate the spices)
- Gradually whisk in milk, bring to boil, then reduce heat until thick. Add the Havarti gradually until incorporated.
- Remove from heat and stir in the pico de gallo. Let come to room temperature, garnish with chopped jalapeños and serve with taco chips. Enjoy!
Cristo Gone Couture:
Steven revamped the classic Monte Cristo swapping homemade waffles for bread and using smoked havarti instead of swiss.
Ingredients:
- Castello Creamy Havarti, grated
- Castello Smoked Havarti, grated
- 1/4 cup plum, or apricot preserves
- 8 waffles (store-bought or homemade)
- 4 slices of fresh deli turkey meat
- 4 slices of fresh deli ham
- 4 strips of cooked crispy bacon
- Slices of tomato, optional
- Handful of Micro Greens, optional
- Maple syrup
Directions:
- Preheat a large skillet or griddle. Spread preserves over 4 waffles, then layer with turkey, ham, bacon, and a generous amount of the Havarti mixture. Option to add in slices of tomato and a handful of micro greens. Place the waffle on top and transfer to a lightly buttered griddle pan. Grill for 4-6 minutes or until golden and the cheese has melted.
- Serve with maple syrup on the side.
French Toast Affair:
From brunch to lunch, Steven’s stylish and decadent French toast will have you craving more, one bite after another.
Ingredients:
- Castello Creamy Havarti, thinly sliced
- 2 pears, peeled and thinly sliced
- 8 slices of French or Brioche-style bread
- 2 eggs
- 3/4 cup milk
- 1/4 teaspoon cinnamon
- 2-4 tablespoons butter
- Icing sugar, maple syrup
- Sliced strawberries, optional
Directions:
- In a large skillet, sauté the pears in butter and cinnamon until tender (5-8 minutes)
- Whisk together eggs and milk and place in a shallow bowl
- Build a sandwich with the cooked pears and a generous amount of Castello Creamy Havarti. Option to add in sliced strawberries.
- Dredge the sandwiches in the egg/ milk mixture and place on a buttered skillet on medium heat, and cook each side until golden brown and crispy
- Lightly dust with powdered sugar and drizzle with maple syrup
For the Kids: Steven gave grilled cheese, pizza, poutine, mac & cheese, and nachos a havarti makeover and received rave reviews from the kids (and adults) who tested it! He used dill pickle havarti for the grilled cheese, roasted garlic havarti for the pizza, jalapeno havarti for the poutine, herbs and spices for the nachos, and creamy havarti for the mac & cheese. Kids loved the havarti party asking: “Mom, why don’t you make it this way?”, “Is there more?”, and “Best ever!”
For more fun and delicious havarti recipes visit https://www.castellocheese.com/en-ca/ and check out your local grocery store to grab your favourite havarti flavour!
Published by HOLR Magazine.