Havarti Cheese 
Havarti cheese is a semi-soft cow's milk cheese from Denmark. It tastes mild, buttery, a little acidic and somewhat sweet, and it has small, irregular holes spread through it.
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Key Facts
| Country of Origin | Denmark |
| Specific Origin | Denmark |
| Protection | PGI (2010) |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | Max 50% moisture, min 23% fat |
| Moisture Content | 40–45% (Typically) |
| Rind | Rindless |
| Texture | Semi-Soft |
| Flavor | Mild, buttery |
| Aroma | Buttery |
| Colors | Cream to yellow |
| Forms | Rectangular |
| Age | About 3 months |
| Also Known As | Smoked Havarti, Cream Havarti |
What is Havarti Cheese?
Danish production began in 1921, when the cheese was sold as Danish Tilsiter after the German tilsiter type. The name Havarti came in 1952, taken from Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century. Nielsen made a Tilsit cheese with caraway for King Christian IX. Whether she invented Havarti is disputed: The Oxford Companion to Cheese credits her, while the Dansk Biografisk Leksikon says the current cheese is not based on her cheesemaking.
Rennet curdles the milk, the curds are pressed into molds and drained, and the cheese is then aged, typically about three months. Havarti is a washed-curd cheese, which keeps its flavor subtle. Flødehavarti, or cream Havarti, uses flash pasteurized milk so that whey proteins stay in the curd. Yields rise, taste and texture change, and it ripens very little, since those proteins bring off-taste and odd appearance over a long ripening.
The cheese ripens from the interior and is rindless, smooth, and slightly bright-surfaced, cream to yellow depending on type. Very small irregular openings called eyes are spread throughout. Taste runs buttery, somewhat to very sweet, and slightly acidic, close to mozzarella. Stronger versions can be a little sharp, like Swiss-type cheeses. Older cheese turns saltier and tastes of hazelnut, and at room temperature it softens quickly.
Havarti can be sliced, grilled, or melted, and flavored variants are sold. It is a staple food in Denmark, which made 17,000 metric tons annually as of 2019 and ate 3,000 to 4,000 tons of that at home. Less than half of world production is Danish. Wisconsin produced 18,400 metric tons in 2018 and Canada 7,500. In October 2019 the EU granted Denmark Protected Geographical Indication rights, so cheese sold as Havarti in the EU must come from Danish milk and approved dairies.
What Does Havarti Cheese Taste Like?
Havarti cheese tastes mild, buttery and slightly acidic. It can be a little sweet or very sweet. The taste is close to mozzarella, and the cheese smells buttery.
The texture is smooth and supple. Very small, irregular holes, called eyes, are spread all through the cheese.
Stronger types can be a little sharp, much like Swiss-type cheeses. Havarti is usually aged about three months. Older Havarti tastes saltier, with a flavor like hazelnut.
How Do You Use Havarti Cheese?
You can slice, grill or melt Havarti. It softens quickly when left at room temperature.
Some Havarti is sold with added flavors, such as herbs or jalapeño peppers.
Substitutes for Havarti Cheese
The closest swaps are other semi-soft cow's milk cheeses with a mild, buttery taste.
- Butterkase cheese is a semi-soft cow's milk cheese from Germany that is also made in Wisconsin. Like Havarti, it tastes mild and buttery.
- Muenster cheese is a semi-soft cow's milk cheese from the U.S. It tastes mild and buttery, with a slight tang.
- Fontina cheese from the Aosta Valley in Italy is a semi-soft cow's milk cheese. It tastes mild, buttery and nutty, a little like the hazelnut flavor of older Havarti.
Can You Eat the Rind of Havarti Cheese?
Havarti has no rind, so there is nothing to cut off. The cheese ripens from the inside, and its outside is smooth and slightly shiny.
Where to Buy Havarti Cheese
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Frequently Asked Questions
Is Havarti a soft or hard cheese?
Havarti is a semi-soft cheese, so it is neither hard nor soft. It has a smooth, supple texture and usually holds 40 to 45 percent moisture. It does soften quickly when it sits out at room temperature.
Is Havarti cheese spicy?
Plain Havarti is not spicy. It tastes mild, buttery and slightly acidic, with some sweetness, though stronger types can be a little sharp. Some flavored versions are made with jalapeño peppers, and those are the ones that add heat.
Where does Havarti cheese come from?
Havarti comes from Denmark, where it is a staple food. Less than half of the world's Havarti is made there, though. Outside Denmark, the main producers are the United States, mostly Wisconsin, and Canada. Germany and Spain also make it.
Is Havarti a mild cheese?
Yes. Havarti tastes mild and buttery, and it is slightly acidic with some sweetness. Its taste is close to mozzarella. Stronger types can be a little sharp, like Swiss-type cheeses, and older Havarti tastes saltier, with a flavor like hazelnut.
What kind of cheese is Havarti?
Havarti is a semi-soft Danish cheese made from cow's milk. It has no rind, its color runs from cream to yellow, and it comes in rectangular shapes. The taste is mild and buttery, and creamy versions can contain more fat.
How Does Havarti Cheese Compare?
The most relevant cheeses to compare Havarti against.
