This soft, creamy and always-inviting Danish cheese was invented by Hanne Neilsen in the mid-1800s. She named her washed curd, slightly sweet cheese “Havarthi,” after her farm. In Wisconsin, we love this rindless melter, with its tiny pinprick holes or “eyes”, straight-up or studded with dill, caraway or other herbs. However you prefer it, we think versatile havarti is underrated. Not by us, mind you. In Wisconsin, havarti is a conversation stopper. When it’s in the house, Wisconsinites are concentrating on the task at hand: getting some havarti before it’s all gone.