Havarti Nutrition Benefits and Facts

Nutritional summary

Havarti is a rennet-coagulated (enzymatically thickened) cheese that is classified as surface-ripened, meaning it undergoes maturation from the outside in through the action of specific bacteria .
As a semi-soft cheese, it is categorized alongside varieties like Brie and Muenster, which are noted for their moisture content and potential to support the growth of certain foodborne bacteria if not handled correctly .
Because it is a fermented dairy product, Havarti contains various lactic acid bacteria (microorganisms that convert lactose into lactic acid) such as Lactobacillus and Lactococcus species .
Like many aged cheeses, Havarti contains menaquinones (forms of Vitamin K2) which are produced by bacteria during the fermentation and ripening process .

Interesting fact

Havarti was created in the mid-19th century by Hanne Nielsen, a Danish woman who traveled across Europe to learn cheesemaking techniques before developing this specific variety on her farm, Havarthigaard.

Standout nutrients

EPIC

SOURCE

Calcium

EPIC

SOURCE

Phosphorus

SUPER

SOURCE

Zinc

SUPER

SOURCE

Protein from Amino Acids

353

kcal per 100g

Protein24.7g

Fat27.7g

Carbs0.20g

Fat breakdown

Polyunsat0.78g

Monounsat7.47g

Saturated18.0g

Seasonality

Not available

Diet

VegetarianPescatarianGluten FreeKeto

Sustainability

Moderate

Dairy production has a higher carbon footprint than plant-based foods but lower than red meat.

Confidencemedium

Storage

Refrigerate

2–4 weeks

Keep in original packaging or wax paper to prevent drying.

Airtight Container

2–4 weeks

Flavour

Data & Sources

Harmonized from 1 validated source

French Food Database

3 contributing source foods

Claim citations

Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives - PMC

[2]pmc.ncbi.nlm.nih.gov

Multiple Vitamin K Forms Exist in Dairy Foods - PMC

[3]pmc.ncbi.nlm.nih.gov

Menaquinone Content of Cheese - PMC

[8]pmc.ncbi.nlm.nih.gov

[PDF] Microbiological Risk Assessment of Raw Milk Cheese

[9]www.foodstandards.gov.aufoodstandards.gov.au

The efficacy and safety of high‐pressure processing of food - PMC

[11]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

34.7

Version

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