Muenster and Havarti are both delicious semi-soft cheeses that have a creamy, smooth texture.
While they share some similarities, there are several differences between these two cheese varieties in terms of origin, flavor, uses, and nutrition.
Origins of Muenster and Havarti Cheese
Muenster cheese originated in the French region of Alsace near the German border. It was first made by Benedictine monks in the 7th century, who created the cheese to preserve milk and feed the poor. The name "Muenster" comes from the German word for "monastery".
Traditional Muenster is made from raw cow's milk and has a pale orange rind from being washed with brine as it ages. However, most Muenster today is made from pasteurized milk and does not contain the classic orange rind.
Havarti was created in the mid-1800s by Hanne Nielsen, a Danish farmer. She accidentally discovered a new cheesemaking technique that produced a buttery, semi-soft cheese. Havarti was named after Hanne's family farm, Havartigaard.
Unlike Muenster, Havarti is never washed with brine during aging and does not develop an orange rind. Authentic Havarti is still made in Denmark from cow's milk.
Key Takeaway: Muenster originated centuries ago in French monasteries, while Havarti was invented in the 1800s by a Danish farmer.
Flavor Profiles
The flavors of Muenster and Havarti differ noticeably:
- Muenster has a mild, mellow, buttery taste when young that develops more pungency with age. It can take on nutty, yeasty flavors depending on the length of aging.
- Havarti has a richer, more complex flavor. It is mildly acidic and lactic when young, developing into a very buttery, sweet profile as it ages. Well-aged Havarti becomes progressively saltier and more robust.
Muenster is often described as having a more delicate, subtle flavor, while Havarti has a more assertive, full-bodied taste. Havarti's signature buttery notes are usually more prominent than in Muenster.
Key Takeaway: Havarti cheese has a more pronounced, buttery flavor compared to the milder, subtler taste of Muenster.
Texture
Though both cheeses have a soft, smooth texture, there are some differences:
- Muenster has a soft, creamy texture that becomes gooey when melted. It starts out semi-soft when young then softens further with age. The texture can become almost spreadable in fully ripened Muenster.
- Havarti has a firmer, springier texture than Muenster. It is smooth and supple but still holds its shape well. With prolonged aging, Havarti softens but remains sliceable.
Muenster tends to be more supple and prone to oozing, while Havarti is generally firmer and more resilient when handled. Havarti also becomes softer but doesn't fully melt when cooked.
Key Takeaway: Muenster cheese has a softer, gooey texture compared to the firmer, sliceable texture of Havarti.
Melting Properties
Both Muenster and Havarti melt very well, which makes them popular for cooking. However, there are some differences:
- Muenster becomes extremely soft, smooth, and spreadable when melted. It melts evenly into a creamy consistency.
- Havarti also melts smoothly, but it retains more structure when melted. It becomes stringy and elastic but doesn't turn runny.
This means Muenster is better for dips, fondues, and sauces where you want the cheese to fully integrate. Havarti is better on baked dishes and grilled sandwiches where you want the melted cheese to remain in distinct strands and strings.
Key Takeaway: Muenster cheese melts into a gooey, spreadable consistency, while Havarti melts into thicker, stretchy strands.
Best Uses
The different textures and melting behaviors of Muenster and Havarti make them suitable for:
- Muenster is commonly used in fondues, quesadillas, pizza, grilled cheese, and Mac n' cheese due to its superb melting abilities.
- Havarti works well in panini, bruschetta, cheese plates, baked pastas, and stuffed vegetables thanks to its firm sliceability and elastic melted texture.
Both cheeses pair well with fruits, nuts, cured meats, onions, wine, and robust spices. Muenster suits more delicate dishes, while Havarti stands up to bold flavors.
Key Takeaway: Muenster is best for melted applications like fondues, while Havarti is better for cheese boards and as a topping for baked foods.
Nutrition
Muenster and Havarti have relatively similar nutritional values. However, there are a few differences:
- Calories: Havarti is slightly lower in calories than Muenster (100 calories per 1 oz vs 110 calories per 1 oz).
- Fat: They contain comparable amounts of total fat, but Muenster has a bit more saturated fat.
- Sodium: Muenster contains moderately more sodium than Havarti (250mg vs 180mg per oz).
- Calcium: Havarti has more calcium than Muenster (20% DV vs 15% DV per oz).
- Vitamin B12: Muenster provides nearly double the amount of vitamin B12 compared to Havarti.
Overall, both cheeses can fit into a healthy diet in moderation but are higher in sodium and saturated fat than some other cheese varieties.
Key Takeaway: Havarti is slightly lower in calories and higher in calcium than Muenster, but both cheeses are nutritionally similar.
Price Differences
Havarti typically costs more than Muenster cheese. At the supermarket, you can expect to pay:
- Muenster: $4 - $8 per pound
- Havarti: $6 - $12 per pound
The price can vary based on factors like the age, brand, and whether it's pre-sliced or sold in bulk. Artisanal and imported cheeses will sit at the higher end of the price range.
The extra cost for Havarti can be attributed to the more labor-intensive production process compared to Muenster. Being imported from Denmark also drives up the price for authentic Havarti.
Key Takeaway: Havarti cheese is usually more expensive per pound than Muenster cheese.
Appearance
You can distinguish Muenster from Havarti based on appearance:
- Muenster has a pale ivory interior and a thin, pliable natural rind. Some varieties feature an orange, brick-red or yellowish rind.
- Havarti is ivory to pale yellow inside and has a rind that is either natural and sticky or covered in plastic. It never develops the orange hue of Muenster.
Both cheeses come in large blocks or pre-sliced in smaller packages. Havarti wedges often have an embossed logo on the rind.
So if you're trying to tell the two cheeses apart in the cheese case, look for the distinct orange rind on Muenster versus the plain, plastic-wrapped rind of Havarti.
Which Cheese is Better?
Whether Muenster or Havarti is "better" comes down to personal taste and your preferences:
- Muenster is milder and more versatile for melting applications. Cheese lovers who want a crowd-pleasing, everyday cheese may prefer Muenster.
- Havarti has a richer, more complex flavor that cheese connoisseurs love. Its firmer texture is also better for cheese boards. Those who enjoy bold, buttery flavors may favor Havarti.
Of course, there's no reason you can't enjoy both Muenster and Havarti! Havarti could be nice for snacking, while Muenster may be your go-to melting cheese. Getting to know their differences helps you choose the best cheese for your needs.
FAQs
Is Muenster or Havarti healthier?
They are comparable nutritionally, but Havarti is slightly lower in calories and sodium and higher in calcium than Muenster. Overall, both can be enjoyed in moderation as part of a balanced diet.
What wine pairs best with Muenster cheese?
Muenster pairs nicely with medium-bodied white wines like Riesling, Gewürztraminer, Pinot Gris, and unoaked Chardonnay. Sparkling wines are also a delicious match.
What kind of milk is used to make Havarti?
Authentic Havarti is made solely from the milk of Holstein cows. The high-quality milk gives Havarti its characteristic richness and buttery notes. Most mass-produced Havarti uses a blend of cow's milks.
Can you substitute Muenster for Havarti?
In most cooked applications, Muenster can substitute for Havarti since both cheeses melt well. However, the flavor and texture won't be quite the same. Havarti is preferable for eating raw.
Is Muenster cheese naturally orange?
No, traditional Muenster gains its signature orange rind from being washed in brine as it ripens. Many mass-produced Muenster cheeses today don't have this orange rind.
What cheese is most similar to Havarti?
The closest cheeses to Havarti are fontina, gouda, and Monterey Jack. All have a supple, smooth texture when young and develop nutty, buttery flavors when aged. Havarti is usually the most pungent of the four.
Conclusion
Muenster and Havarti share a smooth, creamy texture that melts wonderfully, but they differ in their origins, flavor profiles, textures, melting properties, and best uses.
Havarti has a richer, more buttery taste that cheese aficionados favor, while Muenster is milder and more versatile for melting. Muenster tends to be cheaper than the premium Havarti.
There's no definitive winner – the best cheese depends on whether you prefer bold or subtle flavors. Trying both cheeses together can let you enjoy the best of both worlds.