Growing up, I never cared for cheese.  I remember watching my Aunt and Mom make a lasagna for the first time, and it grossed me out.  All that cheese!

Somewhere along the way I fell in love with cheese.  About once a week, we will have sliced cheese as an appetizer or cheese and crackers for dinner.

About fifteen or twenty years ago, I was introduced to what has become my favorite cheese, dill havarti.  My friend, Diane, and I had gone to visit an open house for a retreat location.  They offered refreshments, and the rest is history.  Thankfully, dill havarti is readily available in my local Walmart and Brookshires.

A few weeks ago, while shopping at Market Street in  McKinney (about an hour and a half away), we purchased a few cheeses not available in my town.  One was horseradish  havarti.  Yum!  Mike loved it.  Diane loved it.  And, I loved it.

This cheese has a slight amount of heat to it, but not so much to scare people who don’t like spicey foods.  Of course, it is that semi-soft, havarti texture and flavor.  I prefer to let havarti come to room temperature, setting it on the counter for about 30 minutes before serving.

Horseradish havarti is not yet available in Sulphur Springs.  It is so tasty, that as it catches on, I am sure it will be available soon.  If you find horseradish havarti, pick up a brick, and let me know what you think.

Bonus information:  Did you know that all cheeses are meant to be served at room temperature?  This allows the flavors to fully develop.