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Havarti Cheese

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Common questions

Is Havarti Cheese healthy?

Havarti Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Havarti Cheese is a processed cheese with a relatively clean ingredient list, including cultured pasteurized milk and cream, salt, microbial enzymes, and annatto for color.

How processed is Havarti Cheese?

Havarti Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Havarti Cheese's score?

In Scout's ingredient-by-ingredient analysis, Microbial Enzymes counts in its favor; Annatto (Color) is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Havarti Cheese

Good & Gather
85 Excellent

Analysis updated August 2026 · How Scout scores

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Near you

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Target Corporation
Category Cheese
Summary

Havarti Cheese is a processed cheese with a relatively clean ingredient list, including cultured pasteurized milk and cream, salt, microbial enzymes, and annatto for color. The use of microbial enzymes is beneficial for those seeking vegetarian-friendly options. While annatto is a natural colorant, it may cause allergic reactions in some individuals. The cheese's processing level limits its score, but the absence of harmful additives and the use of traditional cheese-making ingredients contribute positively to its rating.

Key ingredients 5

Microbial Enzymes
Good

Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese making. They help in coagulating milk, forming curds. This ingredient is beneficial for those seeking vegetarian-friendly cheese options.

Benefits

Allows for the production of cheese without animal-derived rennet, making it suitable for vegetarians.

See more about Microbial Enzymes →
Cultured Pasteurized Milk and Cream
Neutral

This ingredient provides the base for cheese, offering essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. The quality of milk and cream can vary based on the source and feeding practices of the cows.

Risks

Potential lactose intolerance issues for sensitive individuals.

Benefits

Provides essential nutrients such as calcium and protein, important for bone health and muscle maintenance.

See more about Cultured Pasteurized Milk and Cream →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It is a common ingredient in many foods, providing essential sodium. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular issues.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

See more about Salt →
Cheese Cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making. They contribute to the development of flavor and texture in cheese. The specific strains used can vary, affecting the final product's characteristics.

Benefits

Essential for developing the unique flavors and textures of cheese through fermentation.

See more about Cheese Cultures →
Annatto (Color)
Bad

Annatto is a natural colorant derived from the seeds of the achiote tree. While it is natural, some individuals may experience allergic reactions. It is used to give cheese a yellow hue, which is purely aesthetic.

Risks

May cause allergic reactions in sensitive individuals.

Benefits

Provides a natural alternative to synthetic colorants, with no significant nutritional benefits.

See more about Annatto (Color) →

Processing

Group 3 · Processed

Processed Foods

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