‘Havarti’ is a very old Danish word dating back to Viking times. It is derived from the word avarti, denoting a lush, flowery riverbank. The name ‘Havarti’ maintains a link with Hanne Nielsen, in recognition of the work she did in the field of cheese-making on the Havartigården farm at Holte, near Copenhagen, in the second half of the 19th century. From 1866 to 1890, she made cheese-making at Havartigården famous throughout Denmark, and she became a supplier to the Royal Danish Court.
Both inside and outside the Community, ‘Havarti’ has a reputation for being a speciality of Danish origin. According to a recent consumer survey by Zapera, the vast majority of Danish consumers are familiar with ‘Havarti’ and associate it with Denmark. As its production and consumption are concentrated in Denmark, ‘Havarti’ is best known amongst consumers in Denmark. Almost 90 % of Danes surveyed are familiar with ‘Havarti’, and almost 80 % of them associate ‘Havarti’ with Denmark. Just over one third of consumers from other Member States are familiar with ‘Havarti’.
The Danish dairy sector has taken part with ‘Havarti’ in shows and competitions at both national and international level, winning many awards. For over 60 years it has been a regular feature at shows in Denmark, such as the National Dairy Show (Landsmejeriudstillingen) and district shows; it has also been shown at Wisconsin Cheese Makers Association events, where it has won several prizes. Many international reference works on cheese also refer to its Danish origin.
The nutritional value of Havarti cheeses is rich in protein, fat and calcium of animal origin. The proteins it contains have high biological value that helps the formation, repair and maintenance of tissues in our body.