Havarti

Havarti was developed in the 19th century by Danish dairy pioneer Hanne Nielsen. She traveled across Europe to study cheese-making techniques and created the cheese at her farm, Havarthigaard, located near Copenhagen. She named the cheese after the farm itself.

Yes, Havarti is a semi-soft cow's milk cheese known for its excellent melting properties. Its smooth, creamy texture makes it a favorite for grilled cheese sandwiches, fondues, and melting over burgers. Because it is aged for only about three months, it retains a high moisture content that facilitates an even, gooey melt.

Havarti has a very mild, buttery, and slightly tangy flavor profile with a smooth, springy texture. As it ages, it can develop a sharper taste and a crumblier consistency, often developing small eyes (holes) throughout the paste. It is frequently infused with flavorings like dill, caraway, or jalapeños to enhance its naturally mild base.

While both are excellent melting cheeses, Havarti is a Danish cow's milk cheese with a milder, buttery profile, whereas Fontina is an Italian cheese made from cow's milk with a distinctly earthy, mushroom-like, and pungent flavor. Fontina, specifically the Italian PDO variety from the Aosta Valley, is also typically aged longer than young Havarti. Havarti generally has a more consistent, creamy paste compared to Fontina.