Havarti slices. B.W. Folsom / Getty Images via Canva Pro
Havarti Cheese is a milder version of Tilsit Cheese.
It is a rindless, semi-firm cheese made from cow’s milk. The cheese is a pale yellow colour with tiny holes. It is very pliable, almost rubbery, in texture.
Havarti is aged for at least three months. At this stage, it has a buttery flavour with a bit of a tang. Like all cheese, if it is aged longer, the taste gets sharper.
The standard version is plain; there are also flavoured versions (such as caraway, dill, peppers, etc.)
Cooking Tips
Havarti is very popular on sandwiches because it is easy to slice. Slices of havarti are also popular on hamburgers, because it melts well. It also grates well.
Equivalents
1 slice ≈ 1 oz. ≈ 30 g
History Notes
Havarti was invented in the 1800s in North Zealand, Denmark by a woman named Hanne Nielsen. She named it after her farm, which was called “Havarthi”.