Natural form

A whole wheel and sliced block of Havarti reveal its pale ivory interior with small irregular holes.

Shows the cheese in its recognizable block form, characteristic color, and signature interior holes so readers immediately identify the ingredient.

Dairy & Eggs

Havarti Cheese

Creamy, semi-soft Danish cow's-milk cheese that melts smoothly for sandwiches.

Havarti is a semi-soft Danish cow's-milk cheese with a smooth, supple, buttery texture and small irregular holes. Mild and slightly tangy, it melts beautifully, making it popular for grilled cheese, sandwiches, and cheese boards. It comes plain or flavored with dill, caraway, or jalapeño.

Havarti is a Danish semi-soft cheese named after the Havarthi farm where it was first developed in the mid-1920s. Made from pasteurized cow's milk with a fat content of 26–30%, it has a smooth, slightly waxy texture punctuated by small irregular eyes throughout the paste. The cheese is produced in large blocks, loaves, or small wheels and is typically sold waxed or cryovac without a natural rind. Its characteristic buttery, mildly tangy flavor and exceptionally reliable melting properties make it one of the most versatile workhorse cheeses in both professional and home kitchens. The cheese is protected by Traditional Specialty Guaranteed (TSG) designation in Denmark, ensuring authentic production methods, though domestic versions are now produced in several countries including the United States. American producers must meet FDA standards specifying 40–50% moisture and minimum 26% fat in solids, though artisan producers using traditional rennet and cultures often achieve greater flavor complexity than mass-market versions. Young Havarti (3 months) is the standard kitchen variety, prized for its smooth melt and approachable flavor, while aged Reserve varieties (6–12+ months) develop nutty, caramelized notes and crystalline textures that shift the cheese firmly into specialty territory.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Classic Havarti

Original version; buttery, creamy, mildly tangy with small holes; the standard kitchen cheese

Creamy Havarti

Cream added to milk for richer texture and higher fat content

Baby Havarti

Smaller wheels aged longer; concentrated flavor and slight crystallization

Aged Havarti (Reserve)

6–12+ months; nutty and sharp with crystalline texture; firmer; not ideal for melting

Dill Havarti

Dill infused; common in Scandinavian deli applications

Jalapeño Havarti

With diced jalapeño; delivers mild heat without overwhelming

Garlic Havarti

With roasted garlic; strong aromatic profile for bold dishes

Herb Havarti

Rosemary, chives, or mixed herb blends; good for cheese boards

Caraway Havarti

With caraway seeds; traditional Scandinavian pairing

Peppercorn Havarti

Black or multicolor peppercorns; mild spice

Smoked Havarti

Cold-smoked over wood; subtle savory-smoky flavor

Reduced-Fat Havarti

Lower fat; textural and melting differences; less flavor depth

Common uses

Grilled cheese sandwiches and cheese melts — its primary melting role in most kitchensDeli sandwiches and subs — slices melt on contact with warm fillingsCheese boards and appetizer platters — served room temperature to showcase textureBurgers and open-faced hot sandwiches — adds creaminess and meltQuesadillas and nachos — shredded for smooth, even melting in Mexican-inspired dishesBaked dishes — quiches, casseroles, stuffed pasta shells where reliable melting mattersOmelets and frittatas — folded in or melted as a filling componentCheese sauces — béchamel or cheese sauces for pasta, vegetables, or nachosCream soups — garnish with shaved Havarti or melt into potato, broccoli, or mushroom soupsPizza — performs well under higher-moisture toppings when melt quality is prioritizedSnacking — cubed with fruit, crackers, or cured meats for casual cheese boards

Tips & pitfalls

Bring to room temperature: Allow 30–45 minutes out of refrigeration before serving or cooking. Cold Havarti does not melt evenly and tastes flat and one-dimensional.
Slice thin for sandwiches; leave thicker (6–10 mm) for grilled applications and cheese boards where structural integrity matters.
Use low and slow heat for melting. Medium-low allows butterfat to emulsify into the protein matrix. High heat causes fat separation (greasing out) and a tough, rubbery texture.
Shred at room temperature for cleaner cuts with less clumping. Toss shreds with a pinch of cornstarch when using in baked applications to prevent sticking.
Do not overbake. Remove from heat once melted and bubbling; extended high heat degrades texture and causes cheese to seize.
Reserve aged Havarti for slicing and snacking only. Its developed flavor shines on boards where melting would destroy the crystalline texture and concentrated notes.
Store with wax paper against the cut face, then wrap in plastic. The paper prevents excessive moisture buildup that promotes surface mold.
If mold appears, trim 1–2 cm beyond the visible mold. For Havarti's higher moisture content, consume promptly after trimming rather than waiting weeks.
Freeze only for cooking use. Grate or slice frozen, add directly to hot dishes from the freezer. Thawed Havarti becomes mealy and watery for raw consumption.

Nutrition

389kcal

Energy

1628 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 2%Fat 72%

Protein

25.6g

51% DV

Carbs

1.6g

1% DV

Fat

31.1g

40% DV

Fiber

0% DV

Sugars

1.6g

of which

Sodium

800mg

35% DV

Notable micronutrients

Vitamin B1270% DV

Calcium42% DV

Zinc32% DV

Vitamin A29% DV

Phosphorus28% DV

Selenium26% DV

Source · USDA FoodData Central · approx. Cheese, fontina

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Havarti Cheese yet.

Good to know

Origin: Denmark (Havarthi Farm, mid-1920s)
Milk: Cow's milk (typically pasteurized)
Fat Content: 26–30% (regular); 16–19% (light)
Texture: Semi-soft, smooth, slightly waxy; small irregular eyes
Aging: 3 months (standard); 6–12+ months (Reserve)
Melting Behavior: Low temperature; melts evenly without fat separation when handled correctly
Shelf Life: 4–6 weeks refrigerated (opened); check use-by date (unopened)
Certification: TSG protected in Denmark; FDA-compliant production in the U.S.

Substitutes

Gruyère — Best all-purpose substitute; similar melt quality, nutty flavor, slightly firmer texture; excellent for sandwiches and sauces
Muenster — Comparable melt behavior and mild flavor; slightly more pungent; widely available in U.S. supermarkets
Mild Gouda (young) — Good melt with buttery, slightly sweet notes; similar semi-soft texture; widely available
Fontina (Danish or Swedish) — Similar melt and creamy texture; more pronounced earthy flavor; excellent for fondue and baked dishes
American Cheese (white, deli-sliced) — Reliable melt without separation; milder flavor; practical for burgers and grilled cheese when authenticity is secondary
Mild Cheddar (6–9 months) — Acceptable for sauces and baking; does not melt as smoothly; milder than aged Cheddar
Provolone (young, mild) — Similar melt profile; slightly sharper and more acidic; better for hot sandwiches than raw service

Pairs with

Apples (Honeycrisp, Gala, Pink Lady)Pears (Bartlett, Anjou, Bosc)Grapes (red and green)Fig jam or preservesProsciutto and speckSalami and capicolaCrusty bread and baguetteWheat crackers and multigrainDijon and whole-grain mustardCornichons and pickled vegetablesNuts (walnuts, almonds, hazelnuts)Chardonnay (unoaked or light oak)Riesling (dry or off-dry)Belgian witbier or hefeweizenPale ale or amber lager