Castello Aged Havarti is made from a traditional recipe dating back to 1952. Typically aged for 12 months for a bold, creamy, caramel flavour, smooth texture and a curious crunch. Something happens when you age a mild, slightly tangy Danish Havarti. When ageing, Castello Havarti becomes a little harder than younger Havarti cheeses and develops a pleasant crunch coming from the salty crystals that begin to form. The cheese's softness thickens and becomes crumbly.