Havarti

As a staple of Danish cheese-making, Havarti holds a special place in Denmark’s culinary heritage and is one of the country’s most significant cheese exports. Its protected status within the EU underscores its importance as a symbol of Danish craftsmanship. Internationally, Havarti is embraced for its approachable flavor, making it a favorite in homes and restaurants worldwide, and often featured in modern cheese boards and fusion dishes.

• Havarti was invented by Hanne Nielsen, a pioneering Danish farmer, in the 1850s.
• The cheese is protected by a European PGI designation, restricting the use of the name “Havarti” within the EU.
• Its characteristic small holes and creamy texture result from a unique washed-curd process.
• Flavored Havarti varieties, such as dill and caraway, are popular in both Denmark and abroad.
• Aged Havarti develops a firmer texture and sharper flavor, appealing to those who prefer more robust cheeses.

Havarti is crafted exclusively from cow’s milk, which imparts a creamy, mild flavor and contributes to its supple, semi-soft texture. Pasteurization is common, though some artisanal producers may use raw milk for added complexity.

Havarti is produced using a washed-curd technique, where curds are rinsed with water to reduce acidity and develop a milder taste. The curds are then formed into blocks or wheels, and the cheese is typically aged for 1–3 months. Commercial versions often use pasteurized milk, while artisanal styles may vary in technique and aging.

Havarti’s texture is creamy, supple, and semi-soft, with a high moisture content (40–55%). Its interior features small, irregular holes, and the rind is thin, edible, and sometimes coated in wax for export. The cheese is not mold-ripened and does not have a traditional washed rind.

Havarti is typically aged for 1 to 3 months, resulting in a buttery, slightly tangy flavor and a soft, creamy texture. Extended aging produces firmer, more pungent “aged Havarti,” which appeals to those seeking a sharper, more robust taste profile.

• Melting cheese for sandwiches, grilled cheese, and burgers
• Layered in casseroles and baked dishes
• Sliced for cheese boards and platters
• Paired with fruits, nuts, and wines
• Enjoyed in flavored varieties such as dill, caraway, or pepper

Havarti holds Protected Geographical Indication (PGI) status within the European Union, regulated by the European Commission. This designation restricts the use of the name “Havarti” to cheeses produced in Denmark and select regions, safeguarding its authenticity and heritage.

• Rectangular blocks
• Wheels
• Pre-sliced packages
• Flavored varieties (e.g., dill, caraway, pepper)

• Fresh fruits such as apples, pears, and grapes
• Roasted nuts, especially almonds and walnuts
• Light-bodied white wines (e.g., Riesling, Sauvignon Blanc)
• Rosé or sparkling wines
• Whole grain breads and crackers

When selecting Havarti, look for a pale yellow color and a creamy, supple texture with small, irregular holes. Choose blocks or wheels for freshness, or pre-sliced for convenience. Store Havarti tightly wrapped in the refrigerator, ideally in wax paper or cheese paper to preserve moisture and prevent drying. Consume within a week of opening for optimal flavor and texture.