Havarti Cheese vs Silter Cheese

Q: Is Havarti Cheese the same as Silter Cheese?

No. Havarti Cheese and Silter Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Havarti Cheese for Silter Cheese?

In most recipes you can swap Havarti Cheese for Silter Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Havarti Cheese or Silter Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Havarti Cheese

Silter Cheese

Havarti Cheese is a smooth cow-milk cheese from Denmark, while Silter Cheese is firm, crumbly, not very springy, with small to medium-sized eyes and made from cow milk.

What Is Havarti Cheese?

Havarti is a semisoft Danish cow's milk cheese, mild and buttery with very small irregular eyes running through a rindless, cream to yellow paste. It slices, grills, and melts, and the EU reserved the name for Denmark in 2019.

What Is Silter Cheese?

Silter is a hard Italian cheese from the mountains of Lombardy, around the province of Brescia, made with unpasteurized cow's milk. It is named after the Val Camonica room where wheels are stored and aged, and it has held EU PDO status since 2015.

What's the Difference Between Havarti Cheese and Silter Cheese?

Milk treatment: Havarti Cheese (pasteurized), Silter Cheese (Raw, partially skimmed)
Texture: Havarti Cheese (Smooth), Silter Cheese (Firm, crumbly, not very springy, with small to medium-sized eyes)
Rind: Havarti Cheese (rindless), Silter Cheese (Hard, straw-yellow turning to brown)
Aging: Havarti Cheese (about 3 months), Silter Cheese (At least 100 days)
Taste: Havarti Cheese (Mild, buttery), Silter Cheese (Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses)

Side-by-Side Comparison

	Havarti Cheese	Silter Cheese
Country of Origin	Denmark	—
Specific Origin	Denmark	Valle Camonica And Sebino Bresciano Mountain Communities, Province Of Brescia
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Raw, partially skimmed
Texture	Smooth	Firm, crumbly, not very springy, with small to medium-sized eyes
Rind	Rindless	Hard, straw-yellow turning to brown
Aging	About 3 months	At least 100 days
Taste	Mild, buttery	Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses
Where to Buy	Shop on Amazon	Shop on Amazon

As an Amazon Associate, AnyCheese earns from qualifying purchases.

Taste Comparison: Does Havarti Cheese Taste Like Silter Cheese?

Havarti Cheese reads as mild, buttery, while Silter Cheese brings mild, without bitterness; full-bodied and/or strong notes in very mature cheeses character. On the nose, Havarti Cheese offers buttery, contrasted with Silter Cheese's lingers in the nose and on the palate, typical of the production area. More specifically, Havarti Cheese shows mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. smooth and firm texture, can be complimented with herbs or jalapeño peppers. variants include creamy versions with up to 65% fat on dry matter basis. manufactured in denmark, united kingdom, canada, and the united states, including artisanal and mass-produced by arla foods and costello., while Silter Cheese leans toward nuts, butter, milk of cattle at pasture, green or dried fodder, chestnut flour. Aging plays into this as well. Havarti Cheese at about 3 months develops a different profile than Silter Cheese at at least 100 days.

Can You Substitute Havarti Cheese for Silter Cheese?

In most recipes, Havarti Cheese and Silter Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth bite and body where the recipe calls for firm, crumbly, not very springy, with small to medium-sized eyes. Flavor-wise, Havarti Cheese reads as mild, buttery while Silter Cheese brings mild, without bitterness; full-bodied and/or strong notes in very mature cheeses notes.

Which Is Better, Havarti Cheese or Silter Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth cheese, go with Havarti Cheese. For a firm, crumbly, not very springy, with small to medium-sized eyes profile, Silter Cheese is the better fit. Flavor-wise, Havarti Cheese suits recipes that want mild, buttery notes, while Silter Cheese fits dishes calling for mild, without bitterness; full-bodied and/or strong notes in very mature cheeses.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Havarti Cheese the same as Silter Cheese?

No, they're distinct cheeses. Aging also differs: Havarti Cheese is typically aged about 3 months, Silter Cheese at least 100 days.

Is Havarti Cheese similar to Silter Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Havarti Cheese for Silter Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Havarti Cheese taste like Silter Cheese?

Havarti Cheese reads as mild, buttery, while Silter Cheese is mild, without bitterness; full-bodied and/or strong notes in very mature cheeses. Aromas also diverge. Havarti Cheese leans buttery, and Silter Cheese is closer to lingers in the nose and on the palate, typical of the production area.

What is Havarti Cheese made of?

Havarti Cheese is made from cow milk (pasteurized). It's typically aged about 3 months. It originates in Denmark.

What is Silter Cheese made of?

Silter Cheese is made from cow milk (raw, partially skimmed). It's typically aged at least 100 days.

Which should I choose, Havarti Cheese or Silter Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Havarti Cheese is smooth, while Silter Cheese is firm, crumbly, not very springy, with small to medium-sized eyes.