Havarti
Havarti is a semi-soft Danish cow's milk cheese known for its buttery flavor and smooth, springy texture dotted with small irregular holes. Aged only briefly, it has a mild, slightly tangy taste that grows sharper and nuttier with additional aging, and it melts exceptionally well, making it a common choice for sandwiches and grilled cheese.
Varieties
Standard havarti is mild and buttery. Aged (or extra-aged) havarti develops a firmer, more crumbly texture and a sharper, slightly caramelized flavor closer to a young Parmesan. Flavored havarti, such as dill or jalapeno, has herbs or spices blended directly into the curd rather than added afterward.
Buying tips
Choose havarti with a pale ivory to light yellow color and small, evenly scattered holes; avoid blocks with a dry, cracked rind or an ammonia smell, which signal over-aging. Younger havarti (aged around 3 months) is milder and better for melting; aged havarti (6 months or more) is firmer, sharper, and better eaten on its own.
Substitutes
Fontina — 1:1
Similar melt and semi-soft texture, with a slightly earthier, more pronounced flavor.
Gouda (young) — 1:1
Sweeter and slightly firmer, but shares the same mild, buttery profile and melts well.
Monterey Jack — 1:1
Milder and less rich, but a good neutral melting substitute in sandwiches and casseroles.
Muenster — 1:1
Softer and slightly tangier; works well on burgers and sandwiches where havarti is melted.
Swiss cheese (mild) — 1:1
Firmer texture and a nuttier flavor, best in cooked dishes rather than eaten plain.
Storage
Wrap cut havarti tightly in wax or parchment paper, then loosely in plastic or a resealable bag, and keep it in the cheese or vegetable drawer of the refrigerator. It keeps about 3 to 4 weeks unopened and 1 to 2 weeks once cut. If mold appears, cut at least an inch around and below the spot since havarti's moisture lets mold spread underneath the surface.
How to use
Havarti's high moisture and fat content make it one of the better melting cheeses, so it's a strong choice for grilled cheese, burgers, quesadillas, and gratins. Sliced thin, it works on sandwiches and charcuterie boards; cubed, it holds its shape well in salads. Flavored versions (dill, jalapeno, caraway) are common and best used where their added flavor complements the dish rather than competes with it.
What it pairs with
Pairs well with crisp apples, pears, and grapes, and with crackers or crusty bread. On the savory side, it complements smoked ham, turkey, and mustard, and pairs nicely with a light pilsner or a fruity white wine like Riesling.
Nutrition
A one-ounce serving has roughly 110 calories, 9 grams of fat, and 6 grams of protein, similar to other semi-soft cheeses. It's a source of calcium and vitamin B12 but is moderately high in saturated fat and sodium, so portion size matters more than any special nutritional advantage over comparable cheeses.
FAQ
Is havarti a good melting cheese?
Yes, it's one of the better melting semi-soft cheeses because of its high moisture content, which is why it's a common choice for grilled cheese and melts over burgers.
What's the difference between havarti and Swiss cheese?
Havarti is softer, creamier, and milder, while Swiss cheese is firmer with larger holes and a more pronounced nutty, slightly sweet flavor from longer aging.
Does havarti taste like brie?
Not really. Havarti has a firmer, springier texture and a buttery, tangy flavor, while brie is soft-ripened with a bloomy rind and a much creamier, sometimes mushroomy taste.
Can havarti be frozen?
It can be frozen for up to 2 months, but the texture becomes more crumbly and less smooth after thawing, so frozen havarti is better suited to cooked dishes than for slicing and eating plain.
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