Never underestimate Havarti. Light to pale yellow in color, smooth and buttery on the surface, Havarti has a hidden intensity that makes it a favorite for both entertaining and cooking.

Try Havarti shredded over salads, sliced in sandwiches, or paired with roasted red peppers and olives. For a twist, pick up one of the many popular flavored varieties of Havarti - like garlic and herb, jalapeno, dill or caraway.

   
  SERVE WITH: Lesser-oaked Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir, sparkling water | Pears, red grapes, roasted red peppers, olives | Almonds | Rye bread and bread sticks


   Image © Wisconsin Milk Marketing Board.

Appearance
Light to pale yellow with tiny holes
Taste
Buttery, mild yet tangy
Melts
Melts best when shredded
Baked Havarti Egg
Berry-Mint Fondue
Salmon Havarti Pesto Melt
Cheesy New York High Rise Club
   
 
  American-made Havarti can trace its roots to the Havarti farm in Denmark. In the mid 1800's, a Danish farmer's wife set out on a worldwide expedition to learn the finer points of cheesemaking. Her education culminated with a delectable new addition to the world of cheese.