Castello Havarti is made in Denmark according to the 100 year old recipe. The lactic acid cultures for Castello Havarti are grown in the dairy where it is produced, which gives it its unique, mild taste. True to the original process, Castello Havarti is pressed by own its own weight. This means that the cheese has an "open structure" with many tiny holes and a delicate consistency. Keep Refrigerated

Pasteurized Milk, Salt, Dill, Culture, Microbial Rennet.

Contains Milk and its derivates.