When one thinks of cheese, one usually thinks of France and its fromage. But the Nordic lands have a rich cheesemaking tradition too—can you say Havarti? Jarlsberg?—and in fact, various varieties are often part of breakfast.
Aquavit, the place that put fine Scandanavian cuisine on the New York restaurant map, is introducing a cheese plate that includes several varieties from Unika by Castello, an artisanal Danish producer. At a recent tasting at the sleek eatery, I got to sample four of the cow’s milk creations, ranging from dry to super-creamy—all new to this country. One that fascinated me was the Krondill (pictured) , which, as its name implies, is flavored with dill (mixed with salt). Kind of like Camembert with a kick. Another revelation was the Hogelundgaard: similar to the well-known Danish Blue, but incredibly smooth and delicately sweet, with none of that bitterness you sometimes get from a blue cheese.
The cheeses are available starting Wednesday, Sept. 25.
>> Aquavit, 65 E. 55th St., 212.307.7311