Havarti, Danish Creamy Havarti, $5.39 lb., $.86 cents for a very small chunk at Wheatsville.  Looks like a Tilsit, light yellow, semi-soft, curd holes, supple to the touch.  It is very buttery and creamy, tangy, salty, and in my opinion, has a little bitterness here and there and a taste of mint or grasses.  It is extremely creamy.  This would make a nice cheese at a party.  It sticks to the knife when you cut it, though, which might be awkward at a party since it’s not a creamy cheese that spreads.  A sticky slice.

Havarti with herbs and spices, Danish  $5.39 lb., $.38 at Wheatsville for a tiny sliver.  Light white/yellow, soft-ish, curd holes, specks of spices.  Dill, garlic but not too heavy), shallot, red pepper.  It really smells and tastes like dill, but it is not too strong.  This is really good and would be a great party cheese.  It is really tasty.  It is good with bread and crackers.  Firmer than it looks.  Tastes like food.  I would definitely get this again because it was interesting, tangy, and inexpensive.  It’s not the highest quality cheese in the world, or the most interesting, but it was still very attractive.

Heini’s Natural Yogurt cheese  $7.79 lb. at CM, $4.13 for a big slab.  It reminds me a little of Havarti, but is denser.  It is straw white, semi-hard, with some curd holes.  It has a very faint taste of yogurt when melted.  It is tangy and has a nice rich milky aftertaste.  I like this cheese for snacking.  It’s not very strong, but better than Havarti since it doesn’t have an aftertaste of eggs.   

Henri Hutin Brie Couronne from France  $6.99 lb.  60% milkfat.  I got a small wedge for $2.80.  Yum!  Creamy and salty, for a brie.  Not rubbery.  Not too strong.

Hoja Santa Texas Goat Cheese  $11.99 for a round at Kowalski's in Woodbury, MN. Oddly enough, I can't find this cheese in Texas very often, and there it was in the suburbs of Minneapolis. It is a goat's milk cheese from the Mozzarella Company in Dallas that is wrapped in Hoja Santa leaves, much like a French Banon in the hockey puck shape. Hoja Santa, which means "Holy Leaf," is usually used to wrap fish and chicken in Mexican cuisine. The leaves are edible and impart a minty, sasparilla flavor that enhances the citrus in the goat cheese. The Hoja Santa leaves are extremely fragrant, giving the cheese a flavor reminiscent of wine and herbs. It is good, but the flavor is intense and surprising for those who are expecting the usual mild chèvre. With milk collected from local farmers, Hoja Santa is coagulated with vegetarian rennet and allowed to set overnight. The following day it is hand-molded and drained, salted and turned for several days.

Hopelessly Blue $23.99 lb. at Whole Foods. Goat's milk blue cheese from Pure Luck in Dripping Springs, Texas. This blue cheese has a natural rind -- not protected by foil or anything. It is dark grey and white. The paste of the cheese is ivory-colored with speckled looking veins of blue. There are some pockets of white mold, but overall, the veining looks more like spider veins than varicose veins. It smells nutty, woody, and goaty. It has a delicious fresh goat flavor, creamy milk, flowers, wood, and fields. I have been to this dairy and have seen the goats and the fresh herbs and grass that they feed on. This is a very delicate little cheese. For a blue, it is very mild, but what makes it taste stronger is the tangy goat's milk. I served this on a cheese board and it got gobbled up.

Hot Pepper Cheese, see Glacier Ridge

Humbolt Fog  Whole Foods  $13 lb.  Goat cheese brie, white, mild crust, runny underneath crust, grey ashes inside, overall mild and delicious.  
1 yr later, Humboldt Fog at Whole Foods was $19.99 lb., $6.20 for a decent chunk.  It was really good.  It said on the label that the price reflected the amount of goat’s milk that was needed to make the cheese, and the limited production.  It is made in California, according to a guy at Central Market, in a county well-known for growing pot.  It had a good thick mold and ash crust on it.  Moldy aftertaste, earthy, runny towards the rind.  It had the texture of crumbly cream cheese.  It was difficult to cut or spread, even at room temperature, except on the edge where it had gotten runny.  Slight pungent aftertaste.  It is a really good cheese.  
2 yrs later, Humboldt Fog is $23.99 at Central Market, and about the same at Whole Foods, but only $13.99 at Grapevine.

Huntsman, blue Stilton layered with Double Gloucester from Clawson.  $9.99 lb. at Central Market, $3.90 for a good, wide, big slab.  It takes a lot of room up on the plate.  It is part cheddar and part blue cheese.  It says on the label to crumble it up over salad, but it really is good by itself.  The Gloucester is really creamy, and the blue is not too strong, so it’s going to be a good party cheese.  This is really delicious!   I always love this cheese and it’s pretty, too.

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