Quick Answer: The best Havarti for a board is Buholzer Brothers Havarti from Klondike Cheese Co. in Wisconsin, which took first and second place in the Havarti class at the 2025 US Championship Cheese Contest. Its Dill Havarti won the flavored class. Castello Creamy Havarti is the easiest to find. No published taste test has ranked grocery Havarti side by side, so this guide names what to buy without star scores.
Havarti is the cheese that almost every guest eats: buttery, mild and soft enough to slice cleanly, with small irregular holes. It's originally Danish, but most Havarti sold in the US is made in Wisconsin. Because it's so mild, it does a specific job on a board: the friendly cheese next to a sharp cheddar and a blue.
How we picked these: no published side-by-side taste test of grocery-store Havarti exists yet, so this guide is not scored with stars like our other buying guides. Instead it names the widely sold options, what each is like and where to find it, using award results where they exist, the few published tests that include them and how this kind of mild semi-soft cheese behaves on a board. Sources are listed at the end, and our method is on the buying guides hub. Stock last checked October 2026.
Our picks at a glance
| Pick | Why |
|---|---|
| Best overall: Buholzer Brothers Havarti ($) | Won first and second in its class in 2025 |
| Best flavored: Buholzer Brothers Dill Havarti ($) | Won the flavored Havarti class in 2025 |
| Easiest to find: Castello Creamy Havarti ($) | In most supermarket cheese cases |
| Best for sandwiches and sliders: Deli-counter Havarti, sliced to order ($) | Sliced as thin or thick as you want |
Buholzer Brothers Havarti
Best overall · Best for: Prize-winning plain Havarti · $ budget
Made by Klondike Cheese Co. in Monroe, Wisconsin. At the 2025 US Championship Cheese Contest, Buholzer Brothers Havarti took both first place (99.8 out of 100) and second place in the Havarti class (The Monroe Times).
- Why we like it: Contest-proven, and made by a family cheesemaker.
- Keep in mind: Easiest to find in the Midwest. Elsewhere, check specialty grocers or order online.
- Where to buy: Midwest grocery stores, cheese shops and online.
Buholzer Brothers Dill Havarti
Best flavored · Best for: A herby second cheese · $ budget
The same Klondike Cheese Co. Havarti with dill, which took first and second place in the flavored Havarti class at the 2025 US Championship Cheese Contest (The Monroe Times). Decatur Dairy's Havarti Dill, also from Wisconsin, placed third.
- Why we like it: Dill adds flavor without making the cheese strong.
- Keep in mind: Dill is a love-it-or-leave-it flavor, so pair it with a plain cheese.
- Where to buy: Midwest grocery stores, cheese shops and online.
Castello Creamy Havarti
Easiest to find · Best for: A soft, creamy slice · $ budget
Castello is Arla Foods' specialty cheese brand (Deli Market News), and Arla makes its US Havarti in Wisconsin from Wisconsin milk (Wikipedia). Creamy Havarti like this is made in a way that keeps more whey in the curd, so it's extra soft and very mild.
- Why we like it: Widely sold, mild and creamy.
- Keep in mind: Very soft, so slice it cold and let it warm on the board.
- Where to buy: Most large grocery stores, in the specialty cheese case.
Deli-counter Havarti, sliced to order
Best for sandwiches and sliders · Best for: Thin slices for a crowd · $ budget
Most deli counters carry plain and dill Havarti and will slice it for you. Havarti also melts well: Chowhound ranked it fifth of 14 cheeses on burgers, mild with a buttery sweetness.
- Why we like it: No slicing at home, and good for slider bars and sandwich boards.
- Keep in mind: Slices dry out faster than a block, so buy it the day before.
- Where to buy: Most supermarket deli counters.
How to choose
- For a classic board: plain Havarti (Buholzer Brothers or Castello) as the mild cheese, next to an aged cheddar and a blue or a brie.
- For a second cheese with flavor: dill Havarti. Caraway and jalapeño versions are common too.
- For a slider or sandwich board: sliced Havarti from the deli counter.
Havarti is aged about three months, so it stays mild. An aged Havarti (sometimes labeled "aged" or "extra aged") is firmer and nuttier, with a hint of hazelnut (Wikipedia).
What to look for on the label
Label check: A block that looks moist and pale yellow, with small irregular holes. "Cream Havarti" or "creamy Havarti" is softer and milder than plain.
Skip: Pre-sliced packs for the board itself. Thin slices dry at the edges within an hour. Buy a block, cut it into thick slices or cubes, and keep the deli slices for sandwiches.
How much to buy: about 1 oz of Havarti per guest when it's one of three cheeses. How to serve it: cut it cold, since it's soft, then let it sit out 20 to 30 minutes. It pairs well with apples, grapes, rye crackers, ham and a dry white wine.
For what Havarti pairs with and how to serve it, see the Havarti guide. To see every buying guide, visit our charcuterie buying guides.
Havarti questions
What is the best Havarti cheese brand?
Buholzer Brothers Havarti from Klondike Cheese Co. took first and second place in the Havarti class at the 2025 US Championship Cheese Contest. Castello Creamy Havarti is the easiest to find.
Is Havarti good on a charcuterie board?
Yes. It's mild and buttery, so it balances strong cheeses like aged cheddar and blue, and almost every guest will eat it.
What is the difference between Havarti and creamy Havarti?
Creamy Havarti is made so more whey stays in the curd, which makes it softer and milder. Plain Havarti is a little firmer and more flavorful.
Is Havarti Danish?
It was first made in Denmark, but most Havarti sold in the US is made in Wisconsin.
Sources
- The Monroe Times: 2025 US Championship Cheese Contest results
- Wikipedia: Havarti
- Deli Market News: Arla Foods Showcases Castello Brand Havarti
- Chowhound: I Tried 14 Different Cheeses On Burgers
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