Caraway Cheese

Caraway Cheese: Nutrition, History and Guide

Caraway cheese refers to semi-hard cheeses in which caraway seeds are incorporated into the paste during production, most commonly in Central European and Scandinavian traditions where caraway has been a fundamental flavouring since ancient times. The most important examples are Tilsit with caraway, Norwegian Nøkkelost (literally "key cheese," named for the Leiden city keys on its wrapper), Havarti with caraway, and various German and Austrian regional cheeses. Caraway (Carum carvi) — a plant native to western Asia and Europe — has a distinctive anise-like, earthy, slightly peppery flavour that complements the gentle acidity of semi-soft cheeses very well. The combination of dairy fat and caraway is particularly popular in the cuisines of Germany, Austria, Scandinavia, and the Netherlands, where caraway-spiced rye bread, caraway-seasoned sauerkraut, and caraway cheeses are all common. In Britain, caraway cheese is available from specialist delicatessens and cheese shops with good European sections.

Nutritional Value and Uses

Caraway cheese provides 376 kcal and 25.2 g of protein per 100 g, with 29.2 g of fat. Calcium at approximately 700 mg per 100 g is excellent alongside good B12, vitamin A, and phosphorus. The caraway seeds add negligible calories but contribute their characteristic flavour compounds. Use on open-faced Scandinavian-style sandwiches (smørbrød) with dark rye bread, pickles, and cold meats. Excellent melted on dark rye toast. Use on cheese boards alongside cured meats, pickled gherkins, and Dijon mustard. The caraway flavour pairs particularly well with smoked and cured meats.