Havarti cheese is a delicious type of cheese used in several recipes. It can be hard to find in some places, so if you need a substitute for Havarti cheese, here are a couple of the best cheeses for recreating those recipes that use Havarti.
There are many kinds of cheese you can use as a substitute for Havarti Cheese. They are Monterey Jack Cheese, Tilsit Cheese, Emmental Cheese, Colby Cheese, Gouda Cheese, Saint-Paulin Cheese, and Edam Cheese. Kindly continue reading for complete detail and how to use them.
Most cheeses with unpasteurized milk; eating them raw can be risky. Cooking it, however, eliminates harmful bacteria and makes it safe to eat on its own or in your favorite dishes.
Havarti Cheese Origin
Havarti is a semi-hard cow’s milk cheese that originated in Denmark. Though it closely resembles Swiss cheese, its from Danish cows’ milk sets it apart from other cheeses.
It has a mild character flavored with small amounts of salt or caraway seeds, similar to Swiss cheeses. Havarti Cheese is versatile, subtle, and complex cheese that goes with almost anything.
It also has a mild and nutty flavor that goes well with salads, sandwiches, bagels, crackers, grilled meats, and veggies.
The Danish farmers created this semi-hard cheese variety out of necessity since they did not have access to sufficient quantities of butterfat to create a full-blown cheese made from whole milk.
Even though it is called Havarti cheese, it is not found in many Danish recipes because it’s mainly exported to other countries for sales.
The cheese is a great table cheese when sliced thin or melted inside sandwiches or hot cheese dips; the cheese is a great table cheese. The typical taste is mild with a slightly acidic tang, but flavor varies from maker to maker.
Sub for Havarti Cheese
The following are Havarti cheese replacements that will work perfectly like Havarti.
Monterey Jack Cheese
This savory cheese is made from pasteurized cow’s milk and contains 35 percent or more of its weight in Monterey Jack.
Its pale orange color and firm texture make it a go-to cheese for grilled meat, chips, crackers, vegetables, and a host of other meals. It is a semi-soft cheese with a light tanginess, making it a perfect replacement for Havarti cheese.
This versatile cheese can be shredded as an ingredient as well as an accompaniment to your favorite dish. It melts perfectly over tacos, steaks, pizzas, eggs, vegetables, fries, or any of your favorites.
You can also shake some into your favorite soup or snack. It is a cheese similar to Havarti.
Tilsit is a strong, edible cheese with a mild taste, suitable for slicing or table cheese. Its aroma and flavor are not as strong as Limburger Cheese. It has a thin, edible golden coat and soft and supple texture.
The cheese is superb when eaten on toast, in an omelet, or a baked dish; that’s why it’s a perfect balance of savory and sweet.
It can also be shredded, diced, or grated for cooking or used as a substitute for fresh cream cheeses.
The best way to boost the flavor and aroma of your recipes while adding a wonderfully creamy texture is to add Emmental cheese.
Whether you’re heating it over pasta for a one-pot meal, topping sandwiches at lunch, or melting it over veggies or chicken in an evening meal, it is an excellent addition to almost any dish.
Colby cheese is a mild and creamy cheese with natural aging and no flavor enhancers, preservatives, or coloring. It’s a good choice for sandwiches and snacks.
You’ll find this cheese melts perfectly on top of burgers, tacos, pizza, and more.
It is made from cow’s milk and has a pale yellow interior with red hints and a sticky, orange-brown rind.
The cheese is slightly fudgy and slightly elastic and very little bitter and salty. It is suitable for eating by itself, on crackers, on sandwiches.
Saint Paulin cheese is aged for a minimum of 10 weeks, which ensures its exclusive full flavor for when you are ready to serve.
It is made from pasteurized cow’s milk. It has a creamy, soft, and velvety texture and is delicately flavored with green hazelnut and aniseed notes.
The Edam Cheese is made by using pasteurized cow cheese, salt, enzymes, and culture. This cheese has a buttery texture. The typical round shape of this cheese makes it easy to stack in larges quantities without fear of breaking the pieces up.
Kindly keep them in your refrigerator for about two weeks or freeze them well wrapped.
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Havarti cheese recipes
Here are three tasty recipes using Havarti cheese: nachos, salmon, and Havarti baked potatoes.
Rich and creamy, Havarti cheese is perfect for your favorite nachos recipe. With a balanced, buttery flavor and a dense yet soft and smooth texture, Havarti cheese adds the perfect touch to any appetizer.
Try making your vinaigrette with some balsamic vinegar and add this flavorful, spreadable cheese.
Add a few slices to a baked pizza and bake, or add a layer to a grilled sandwich and grill it to perfection and melt the cheese.
Either way, you’re sure to enjoy the cheesy goodness that is Havarti cheese.
These are two irresistible fresh kinds of cheese that come together in this creamy, delicious spread. With real salmon and the classic tang of Havarti, this creamy cheese spread is ideal for bagels or crackers or served on top of fresh vegetables.
Cheesy potatoes are too easy to be this good. Cut up the potatoes, brush them with butter, sprinkle on some cheese, and put them in the oven for an hour. But these are so much better than plain old baked potatoes because of the cheese.
Havarti cheese uses
1. Havarti cheese uses include slicing into nice little pieces for appetizers or sandwiches, dab onto toast with spreads, or crumbling into salads. Shredding the Havarti cheese is easy because of its firm texture.
It will not immediately melt when heated so that it can be beneficial in dishes like casseroles, baked potatoes, and other dishes. Many recipes call for shredded Havarti cheese, so you can use it very creatively to develop different versions of your favorite recipes.
2. Havarti grates easily, melts consistently, and blends into recipes that call for it. It is mild with a nutty flavor. Cheese experts generally agree that a grater built into a box or container is best to grate cheese.
3. Versatile and delivers a smooth flavor that is perfect for so many things: melting and spreading on sandwiches and burgers, adding a creamy texture to salads and pasta, and topping pizzas and pastries for a tasty twist.
Havarti cheese health benefits
Here are the nutritional properties of this cream-colored cheese
Relief from osteoporosis
According to the experts at Havarti Solutions, Havarti cheese offers heart health and relief from osteoporosis.
It has large amounts of calcium, which prevents bone loss. Calcium is necessary for the maintenance of normal bones and teeth.
Alleviate bone loss
It highly helps reduce the risk of osteoporosis and tooth decay and may reduce the risk of high blood pressure.
An 8-gram chewable tablet provides 200 mg of calcium citrate, a bioavailable form of calcium that produces maximum absorption for maximum benefits.
If you want to eat healthily, then try adding Havarti cheese to your diet.
It contains a healthy amount of phosphorus and potassium.
It also features a high protein content and high phosphorus and potassium levels, making it a healthy choice.
It contains small amounts of coproporphyrins.
The small amounts of coproporphyrins and iron salts are essential to the heme molecule that gives blood its red color. Coproporphyrins help prevents anemia by supplementing the body’s natural supplies of hemoglobin or red blood cells.
Lower bad cholesterol
Natural food experts have noted that a diet high in a dairy product like Havarti cheese may help lower your bad cholesterol and lose weight.
It includes the ability to boost metabolism, aid weight loss, and contribute to a healthy heart. In addition, Havarti cheese is a good source of protein, vitamin B12, and riboflavin, which help build muscles and energy.
Control blood pressure
Havarti cheese contains high levels of potassium which helps to lower high blood pressure. It also reduces LDL cholesterol levels and triglycerides and raises HDL cholesterol levels, improving the heart’s overall health.
Fight against breast cancer.
It helps fight against breast cancer and protects you against diabetes by optimizing insulin activity and also reducing the risk of prostate cancer in men and colorectal cancer in women.
Havarti vs Cheddar
It is a demonstration of two different kinds of milk used as components for cheesemaking. They were both made from cow milk, but here is where the similarities end.
Havarti cheese is a yellow semi-firm cheese from Denmark. It comes with a mild taste and a smooth, buttery texture. The flavor is creamy with a hint of butterscotch.
Shredded Havarti cheese is light, fresh-tasting, and can be used in many different recipes.
It originates in the northwest region of England and is the most popular cheese in the US. It’s shrink-wrapped to keep fresh. Cheddar cheese is sharper in flavor compared to other cheeses.
Made by mixing salt and other flavorings with the curds of cow’s milk, cheddar cheese is a source of calcium, niacin, and vitamins A and B12. The closest competition to this mild cheese is Havarti.
Both types are often served as a snack with crackers or as an appetizer with beer.
How to tell if Havarti cheese is bad
A simple way you can tell whether or not your Havarti cheese is terrible is with the sense of sight, touch, and smell.
Off-smell or flavor
First, smell it. The cheese can have a harsh smell when it is terrible versus a mild odor when the cheese is good.
Rind on the outside becoming slimy.
The rind on Havarti cheese should be dry and papery to the touch. If your Havarti is looking a little slimy, then it may b bad.
The taste turns extremely strong, sort of beyond what you would call rancid, and can look discolored.
Look and texture
Good Havarti should be smooth and creamy looking. If there are any cracks, flaws, or holes, the cheese is probably bad.
Is Havarti cheese similar to Mozzarella?
Havarti cheese is similar to Mozzarella in flavor and has the same creamy, buttery texture. The flavor of Havarti is slightly more intense than Mozzarella.
The two pieces of cheese are also different; Havarti tends to be less salty than mozzarella cheese.
It is lower in fat than mozzarella cheese and has a touch of sourness to it as well.
What does Havarti cheese taste like?
The best way to describe Havarti cheese taste is by its creamy, slightly nutty, pale yellow cheese made from cow’s milk and is known for its distinctive toasted flavor.
The subtle nutty flavor is often compared to brie, but it melts excellent on sandwiches or in quesadillas.
While eaten straight out of the package, it does have an earthy flavor that some people may think of as lacking.
It usually gets better after the cheese has been aged for several months.
Difference Between Gruyere and Havarti
Their regions of origin determine the difference between gruyere and Havarti cheeses, flavors, and textures. In general, Havarti has a buttery, full-bodied flavor with a softer, creamier texture than gruyere.
Though gruyere and Havarti have similar flavors, there is a noticeable difference between the two kinds of cheese. These cheeses are related to each other, as they are both made from cow’s milk. Gruyere cheese is rich and buttery with a nutty flavor, and it has a firm texture, whereas Havarti cheese is mild and slightly sweet, with a creamy texture.
Moreso, Gruyere, and Havarti cheeses are both Swiss, but they have a lot of differences between them. Gruyere is made with raw cow’s milk and is harder and has a more crumbly texture than Havarti.
Havarti can be recognized by its circular shape, a pale yellow-white color, and small holes. Havarti comes in different varieties: light, medium, or strong. Gruyere also comes in different types, such as extra-aged, milder, or stronger.
The general rule on how to tell them apart is that Havarti is made from cow’s milk, and gruyere is made from either sheep’s or goat’s milk.
Is Havarti Cheese Similar to Mozzarella?
Havarti cheese is a yellow cheese sometimes compared to Mozzarella cheese. Both have a similar, mild flavor and are widely used in sandwiches and various snacks. They are made from cow milk which is curdled using rennet. However, Havarti cheese is saltier than Mozzarella cheese.
Although they are both white cheeses, they are very different. If you were to ask two Danish farmers which they preferred, they would most likely say that there was no comparison and that the two kinds of cheese should never meet or even be mentioned in the same sentence.
Additionally, Havarti is a milder cheese that only melts with high heat, like a grilled sandwich. It’s not very stretchy or stringy, so it won’t melt and cause your sauce to become all runny. The flavor of Havarti is less salty than mozzarella. Still, the biggest difference between the two is that Havarti has a creamier texture because of the small, soft pockets of butterfat throughout the cheese.
What Does Havarti Cheese Go with
Traditionally, Havarti cheese is served with fish and seafood. However, it pairs well with almost any type of food. With a natural buttery taste, this mellow flavored cheese is great for sandwiches, crackers, or nibble by itself.
Moreso, Havarti cheese is the perfect complement to a variety of foods. It has a semi-soft texture and a slightly nutty flavor, making it fantastic for sandwiches and burgers. That said, Havarti is also delicious paired with other cheeses, fruit, and spreads.
It’s perfect for cooking as it melts well and binds ingredients together, making it ideal for pasta dishes or pizza toppings.
Frequently Asked Questions
How long is sliced Havarti cheese good for?
Sliced Havarti cheese is suitable for 10-15 days. Sliced Havarti cheese has a more extended “use by” date than many other pieces of cheese, but just like any food product, it will eventually go bad and need to be thrown out to avoid illness.
How long does Havarti cheese last in the fridge?
When sealed in an airtight package, Havarti cheese can last up to 2 weeks in your fridge.
If you are using cheese within a few days after it’s been opened, it will last longer if you put it rightly in the fridge immediately upon opening.
Are Havarti and Gruyere similar?
These two types of cheese are both European cow’s milk cheeses with similar aromas.
There are several significant differences between Havarti and Gruyere cheeses. Havarti is a semi-soft, young cheese made from cow’s milk, while Gruyere is made from cow’s milk and goat’s milk.
Can I substitute Havarti for Swiss cheese?
You can substitute Havarti for Swiss cheese. Swiss cheese is from cow’s milk, but some cheeses labeled as Swiss are from either sheep’s or goat’s milk.
The same variations exist among Havarti cheeses, with some being made from cow’s milk and others from either sheep’s or goat’s milk.
I recommend trying out your cheese substitutions in tiny portions to ensure the best flavor match.
What is Havarti cheese best used for?
Many varieties of Havarti cheese are suitable for cooking, baking, grilling, frying, and boiling. Havarti with caramelized onions makes an excellent sandwich with rye bread. The mellow taste of Havarti cheese goes well with pickles or added to stews or sauces.
All the mentioned cheese is a perfect substitute for Havarti cheese with excellent taste, flavor, and health benefits. Knowing how to mix them with the different recipes is also essential.
- 2 gallons whole cow milk
- ½ tsp. MM100 Mesophilic Starter Culture
- ½ tsp. liquid rennet
- Cheese sal
- Warm milk to 32°C.
- Add cultures, then vigorously stir.
- Keep the temperature at 32°C while letting the fruit ripen for 30 minutes.
- Add 10 cc of boiling and cooled water diluted with rennet.
- Use the Flocculation Method for the best set, or allow to set for 45–1 hour.
- Cut the curd into 1 cm cubes with care.
- allow for five minutes of relaxation.
- Stir for 10 minutes, or until the curds are a uniform size (you can use a whisk for this, but be careful not to break the curds too much).
- Pour about one-third of the whey off.
- Replace right away with a couple of liters of hot water (80-85c)
- Bring the temperature up to between 36° and 38° by adding just enough hot water.
- The softer the cheese, the cooler the temperature, but keep it in this range.
- To keep the curds from mating together and to ensure that they are all the same temperature, stir frequently.
- the salt for the cheese
- Stir the curds frequently to incorporate the salt as you keep them at room temperature for 25 to 30 minutes.
- Pour the curd while keeping it broken up into a colander fitted with cheese cloth.
- if wanted, incorporate any other herbs.
- your press with your curds.
- 30 minutes of 5 kg of pressure
- Take off, unravel, flip, and redress
- 2 hours of 10 kg of pressure
- Take off, unravel, flip, and redress
- for one additional hour.
- Take off, unravel, flip, and redress
- for one additional hour.
- Invest all surfaces in saturated brine for six hours, turning frequently.
- Remove and let cheese air dry for 5-7 days at 14 degrees Celsius and 80-85% humidity so that it is firm to the touch but not cracked.
- If any molds start to appear, turn every day and wipe with brine.