A semi-soft cow's milk cheese from Denmark with a smooth, creamy texture and small, irregular holes throughout. It was developed in the mid-1800s by Danish cheesemaker Hanne Nielsen, who named it after her farm, Havarthigaard, and it is aged anywhere from three months to over a year, growing firmer and more pronounced in flavor the longer it ages. Young havarti has a mild, buttery, slightly tangy flavor and melts well, making it popular in grilled cheese, macaroni and cheese, and other baked dishes; it also appears on Danish smorrebrod and cheese boards. Common flavored versions include dill, black pepper, caraway, and jalapeno havarti.