Havarti is Denmark’s most widely known cheese, developed in the 1800s by Hanne Nielsen, a farmer who travelled across Europe studying cheesemaking before returning home to create her own style. She named it after Havarthigaard, her farm north of Copenhagen.

Flavor Profile

Havarti is a semi-soft cheese with a smooth, supple, almost springy texture riddled with tiny irregular openings. The flavor is buttery, mild, and slightly sweet with a clean, creamy finish and only a whisper of tang. As it ages it grows saltier and more pronounced, developing a gentle hazelnut note, though it never becomes sharp.

How to Use

Havarti melts exceptionally well, turning smooth and glossy without separating, which makes it a natural for grilled cheese, paninis, burgers, and cheese sauces. Its mildness means it complements other ingredients rather than competing with them. On a board it is the reliable crowd-pleaser that everyone reaches for.

Pairing Suggestions

Pair with a light Pinot Noir, an unoaked Chardonnay, or a crisp lager. Serve with rye bread, cured ham, apple slices, and grapes.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Havarti’s higher moisture content means it is best consumed within two to three weeks of cutting.