Contents
Havarti is a soft, creamy cheese from Denmark known for its mild flavor and smooth texture. This article explores its history, popular flavored varieties, and includes an easy, comforting recipe for mushroom risotto with Havarti. Perfect for melting, cheese boards, or simply enjoying on its own, Havarti is a versatile cheese that suits any meal or snack.
Ingredients
- 1 cup Arborio rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter
- ½ cup dry white wine optional
- 4 cups warm vegetable or chicken broth
- 1 cup wild mushrooms, sliced
- 150 g Havarti cheese, shredded
- 1 tsp fresh thyme or ½ tsp dried
- Salt and pepper to taste
Instructions
- Heat olive oil and 1 tbsp butter in a large pan over medium heat. Add onion and sauté until soft (about 4–5 minutes). Add garlic and cook for 1 minute more.
- Stir in Arborio rice and cook for 1–2 minutes until edges become translucent.
- Pour in white wine and cook until mostly absorbed.
- Gradually add warm broth, one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is tender and creamy (about 20 minutes).
- In a separate pan, sauté mushrooms with remaining butter and thyme until browned and fragrant. Season with salt and pepper.
- Fold mushrooms and shredded Havarti into the risotto. Stir gently until cheese melts and blends in. Adjust seasoning as needed.
- Serve warm, optionally garnished with extra thyme or Havarti shavings.
Notes
Havarti cheese: simple, soft, and just really good 🧀
Let’s talk cheese—specifically, the kind that feels like a warm hug on a cold day. That’s Havarti. It’s not flashy or overly sharp, but that’s kind of the point. This Danish cheese is smooth, buttery, and just comforting in the best way possible. You might’ve had it before without even realizing. Maybe in a sandwich that just melted perfectly. Or on a cracker that suddenly felt fancy. Havarti’s not out here trying to impress anyone—it just is good.
A bit of background (but not boring, promise) 🇩🇰
So, this cheese has been around for a while. We’re talking back in the 1800s, when a woman named Hanne Nielsen in Denmark decided to mess around with cheese recipes after learning a bunch of techniques from traveling in Europe. She ended up with Havarti, named after her farm—Havartigården. And hey, it stuck. It’s made from cow’s milk, and it’s got that smooth, semi-soft texture that makes it super easy to slice or melt. Some versions are aged a bit longer to add more depth, but even the young stuff is full of flavor—creamy, with a gentle tang that doesn’t overpower anything.There’s more than one kind 🌿🔥
You’ll find plain Havarti, of course. It’s the most versatile. But cheesemakers have started getting creative over the years, and there are now all kinds of flavored versions out there:- Dill (kinda grassy, very fresh)
- Horseradish (zingy and strong—good in small doses)
- Smoked (yes, please)
- Garlic (bold but not rude)
- Cranberry (weird-sounding, but honestly delicious with wine 🍷)
Ways to use it (besides just eating it straight) 🍞🍇
This is the cheese you want when you’re making grilled cheese and want it to actually melt right. Same goes for burgers. Or pasta. Or even just laid on a warm piece of toast. You can also toss it on a cheese board. It plays really well with fruits like apples or grapes, or something sweet like fig jam. Throw in a glass of white wine—maybe a Chardonnay or even something bubbly—and you’ve got a whole vibe. 🍷✨
