Looking for cheeses that start with H? This guide rounds up well-known favourites, regional specialities and a few lesser-spotted cheeses worth knowing about. Some are easy to find in UK supermarkets, while others are more likely to appear in independent cheese shops, farm shops or online cheese boxes.

You will find grillable cheeses, creamy blues, aged hard cheeses, washed-rind varieties and handy everyday options. I have also included simple serving ideas, likely substitutes and practical tips for making your cheese budget go further.

Cheeses That Start With H at a Glance

Here is a quick reference table before we get into the details.

1. Halloumi

Halloumi is probably the most familiar H cheese in UK kitchens. Traditionally associated with Cyprus, it is a brined, semi-hard cheese known for its high melting point. That means it can be fried, grilled or barbecued without collapsing into a puddle.

It has a salty, tangy flavour and a distinctive squeaky bite. You will often find it made with a mixture of sheep’s, goat’s and cow’s milk, though supermarket versions vary.

How to use halloumi

• Slice and fry until golden for wraps, pittas and salads.
• Cube and thread onto skewers with peppers and courgettes.
• Use instead of bacon in a breakfast roll.
• Add to grain bowls with couscous, bulgur wheat or rice.

Money-saving tip: halloumi is often cheaper in larger blocks from international food shops. If it is too salty, soak slices in cold water for a short while before cooking.

2. Havarti

Havarti is a Danish semi-soft cheese with a buttery, mild flavour. It is smooth, creamy and easy to slice, making it useful for lunchboxes, sandwiches and quick meals. Some versions are plain, while others are flavoured with herbs, chilli or caraway.

Havarti melts well, so it is a good choice for toasties, burgers, omelettes and pasta bakes. If you like mild cheeses such as Gouda, Edam or young Cheddar, Havarti is worth trying.

Budget-friendly uses for Havarti

• Use thin slices in ham and cheese toasties.
• Melt into scrambled eggs for a richer breakfast.
• Add offcuts to macaroni cheese with stronger Cheddar.
• Serve with apples and crackers for a simple snack plate.

3. Hafod

Hafod is a Welsh farmhouse cheese made in a Cheddar style. It is usually rich, savoury and buttery, with a depth that makes it feel special without needing much fuss. You are more likely to find it in cheese shops, delis and online British cheese selections than in the average supermarket aisle.

Because Hafod has plenty of character, a small amount goes a long way. It is lovely on a cheeseboard, but also works grated over soup, folded into cheese scones or melted into a very good toastie.

Substitute: a mature farmhouse Cheddar or a good Welsh Cheddar will be the closest everyday swap.

4. Harzer Käse

Harzer Käse, sometimes called Harz cheese, is a German sour milk cheese. It is made from low-fat curd and is known for its strong aroma, tangy flavour and firm, sometimes slightly translucent texture as it matures.

This is not a shy cheese. It is often eaten with onions, vinegar, oil and caraway, or served with dense rye bread. It is also known for being high in protein compared with many richer cheeses, though the flavour can be divisive.

How to serve Harzer Käse

• Pair with rye bread, sliced onion and pickles.
• Serve in small portions as part of a German-style platter.
• Use with sharp, acidic accompaniments to balance the aroma.

Shopping note: Harzer Käse is easiest to find in German supermarkets, specialist European shops or online.

5. Hereford Hop

Hereford Hop is an English cheese coated in toasted hops. The cheese itself is usually semi-hard and buttery, while the hop coating gives it a grassy, savoury edge. It is particularly good with beer, which makes sense given the hop connection.

It is a great choice if you want a British cheese for a cheeseboard that looks a bit different. The hop coating adds texture and visual appeal without overpowering the cheese inside.

Serving ideas

• Serve with crusty bread, chutney and ale.
• Add to a ploughman’s-style lunch.
• Cube for a pub snack board with pickled onions.

6. Harlech

Harlech is a Welsh cheese usually made with Cheddar-style cheese blended with horseradish and parsley. It has a creamy body with a gentle heat, making it useful when you want flavour without adding lots of extra ingredients.

It works particularly well with roast beef sandwiches, jacket potatoes and savoury muffins. The horseradish note means it can brighten up plain meals very quickly.

Money-saving tip: if you cannot find Harlech, mix grated mature Cheddar with a little horseradish sauce and chopped parsley for a similar effect.

7. Huntsman

Huntsman is a striking layered cheese made by combining Double Gloucester with blue Stilton. It has orange and blue layers, so it stands out on a cheeseboard. The flavour is rich, creamy and savoury, with the mellow Double Gloucester balancing the stronger blue cheese.

It is often sold as a celebration or cheeseboard cheese rather than an everyday cooking ingredient. That said, small leftovers can be crumbled into soups, sauces or baked potatoes.

Best ways to use Huntsman

• Serve in wedges with oatcakes and chutney.
• Crumble a little over roasted vegetables.
• Melt into a blue cheese sauce for steak or mushrooms.

8. Humboldt Fog

Humboldt Fog is an American soft goat’s cheese from California. It is known for its bloomy rind and distinctive line of edible vegetable ash through the centre. The texture can range from crumbly in the middle to soft and creamy beneath the rind as it ripens.

The flavour is tangy, fresh and creamy rather than aggressively goaty. It is a beautiful cheeseboard cheese and pairs well with honey, figs, pears and crisp crackers.

Substitute: choose a soft goat’s cheese with a bloomy rind, or use a mild British goat’s cheese if you want something easier to find.

9. Harbison

Harbison is a soft, bloomy-rind cheese from Vermont in the United States. It is wrapped in spruce bark, which helps the cheese hold its shape and adds a woodland aroma. When ripe, the inside becomes spoonable and luxurious.

It is often served by cutting off the top rind and scooping the cheese with bread, crackers or boiled new potatoes. It is not usually a budget cheese, but it can make a small gathering feel special without needing a huge spread.

Serving tip

Let Harbison come closer to room temperature before serving so the centre softens. As with all soft cheeses, follow the storage instructions on the packet and keep it refrigerated until needed.

10. Herve

Herve is a Belgian washed-rind cheese with a strong smell and a savoury, tangy taste. It comes from the Herve region and is traditionally eaten with bread, beer and sometimes a sweet syrup or fruit preserve to balance its punchy flavour.

If you enjoy cheeses such as Epoisses, Munster or other washed-rind varieties, Herve may be up your street. If you prefer mild Cheddar, approach it in small pieces first.

Practical advice: keep strong washed-rind cheeses wrapped and stored in a lidded container in the fridge so their aroma does not take over everything else.

11. Herrgårdsost

Herrgårdsost is a Swedish semi-hard cheese. The name translates roughly to manor house cheese, and it is a popular slicing cheese with a mild, slightly nutty flavour. It is often compared with cheeses like Gouda or Emmental, depending on age and maker.

It is good in sandwiches, on crispbread, with pickles or melted into simple hot dishes. In the UK, you may find it in Scandinavian food shops or online.

12. Hushållsost

Hushållsost is another Swedish cheese, and its name means household cheese. As that suggests, it is an everyday cheese rather than a show-off cheeseboard centrepiece. It is mild, semi-hard and easy to slice.

Use it as you would Edam, Gouda or a mild Cheddar. It is useful for packed lunches, open sandwiches, crispbread and quick cheese-on-toast.

13. Hirtenkäse

Hirtenkäse is a German brined white cheese. The name means shepherd’s cheese, and it is often used in a similar way to feta, though the texture and saltiness can vary by brand. It is usually sold in blocks or cubes, sometimes in oil with herbs.

It is handy for salads, roasted vegetables, flatbreads and traybakes. Because it is already salty, taste before adding extra salt to the rest of your dish.

Cheap meal ideas with Hirtenkäse

• Crumble over roasted peppers, onions and chickpeas.
• Add to a cucumber, tomato and olive salad.
• Bake with tinned tomatoes and serve with crusty bread.
• Use in wraps with leftover chicken or falafel.

14. Hoop Cheese

Hoop cheese is a simple pressed cheese associated with parts of the southern United States. It is made by draining curds in a round mould, or hoop, and is usually mild, firm and straightforward.

It is not common in UK shops, but it is worth knowing if you come across American recipes that mention it. A mild Cheddar, Red Leicester or young Lancashire can often stand in, depending on the dish.

15. Hoch Ybrig

Hoch Ybrig is a Swiss cheese made in the Alpine tradition. It is a firm, washed-rind cheese with a complex flavour that can be nutty, fruity and savoury. It is often matured for several months, giving it depth without becoming harsh.

Serve it on a cheeseboard, shave it over potatoes or use it in melted cheese dishes. If you cannot find it, try Gruyère, Comté or Appenzeller as a substitute.

16. Hooligan

Hooligan is an American washed-rind cheese made by Cato Corner Farm in Connecticut. It is soft, bold and aromatic, with a creamy interior and a flavour that appeals to fans of pungent cheeses.

It is not an everyday UK supermarket find, but it belongs on a comprehensive list of cheeses beginning with H. Pair it with bread, pickles and a drink that can stand up to its intensity.

17. Havilah

Havilah is a hard aged cheese from the United States, made by Jasper Hill Farm. It is typically firm and flavourful, with a savoury, nutty profile. Think of it as the sort of cheese you would shave, grate or serve in small chunks rather than slice thickly for sandwiches.

Use similar cheeses such as aged Cheddar, Gruyère or Comté if a recipe mentions Havilah and you cannot source it.

18. Hannahbells

Hannahbells are small bell-shaped cheeses made in Shropshire by Moyden’s. They are soft, delicate and usually made from cow’s milk, with a fresh, creamy flavour. They are attractive on a cheeseboard and work nicely with fruit, crackers and a little chutney.

Because they are small individual cheeses, they are useful when you want portion control or a neat addition to a picnic spread.

19. Habanero Cheddar

Habanero Cheddar is not one single protected cheese, but a common flavoured cheese style. It combines Cheddar with habanero chilli for heat and fruitiness. You may see it in delis, chilli shops, farm shops or supermarket seasonal ranges.

It is excellent grated into nachos, quesadillas, burgers, cheese sauces and spicy toasties. A little can go a long way, especially if the chilli level is high.

DIY version: mix grated mature Cheddar with a small amount of finely chopped fresh chilli, pickled jalapeños or chilli flakes. It will not be identical, but it is cheaper and lets you control the heat.

How to Save Money When Buying H Cheeses

Some cheeses that start with H are everyday buys, while others are specialist treats. A few simple habits can keep costs down.

• Buy blocks rather than slices: sliced cheese is convenient, but blocks usually offer better value and stay useful for grating, cubing and cooking.
• Check the reduced section: cheeses often appear in reduced aisles close to their use-by or best-before dates. Only buy what you can use safely in time.
• Use strong cheeses sparingly: cheeses like Herve, Huntsman, Hafod and Hoch Ybrig have big flavour, so you need less of them.
• Freeze cooking cheese: hard and semi-hard cheeses such as Cheddar-style cheeses can often be grated and frozen for cooking. Texture may change, so use frozen cheese in sauces, bakes and toasties rather than cheeseboards.
• Make a mixed cheese box at home: combine one special cheese with cheaper crackers, fruit, pickles and a supermarket Cheddar for a generous board without buying five premium cheeses.
• Use leftovers quickly: small odds and ends can go into omelettes, scones, pasta bakes, soups, mashed potato or savoury muffins.

Best Substitutes for Cheeses Beginning With H

If you are following a recipe and cannot find the exact cheese, these swaps should help.

Simple Cheeseboard Using H Cheeses

If you want an alphabet-themed cheeseboard, you can build a lovely one around cheeses beginning with H. Aim for different textures and strengths rather than buying too many similar cheeses.

Easy H cheese board idea

• Halloumi: serve warm, grilled in small strips.
• Havarti: mild slices for balance.
• Hafod or Hereford Hop: a British hard or semi-hard option.
• Humboldt Fog or another soft goat’s cheese: creamy and tangy.
• Huntsman: for a blue cheese element.

Add oatcakes, crusty bread, apple slices, grapes, chutney, pickled onions and a handful of nuts if you have them. You do not need huge portions; cheese is rich, and a board looks fuller when you slice some pieces in advance.

Food Safety and Storage Tips for Cheese

Always follow the storage instructions on the packaging, especially for soft cheeses, mould-ripened cheeses and cheeses made with unpasteurised milk. Keep cheese refrigerated and avoid leaving it out for longer than necessary.

• Wrap hard cheese in cheese paper, baking parchment or the original packaging, then place it in a container.
• Keep strong-smelling washed-rind cheeses in a sealed tub.
• Use clean knives to avoid cross-contamination.
• If cheese shows unexpected mould, unpleasant slime or a smell that seems wrong for that cheese, do not take risks.
• Pregnant people, older adults, young children and anyone with a weakened immune system should follow current NHS food safety advice on higher-risk cheeses.

FAQs About Cheeses That Start With H

What is the most popular cheese that starts with H?

Halloumi is probably the most widely recognised H cheese in the UK. It is easy to find in supermarkets and popular because it can be fried or grilled without melting away.

Which cheeses that start with H are good for melting?

Havarti melts well and is great in toasties, burgers and pasta bakes. Hoch Ybrig also melts nicely in Alpine-style dishes. Halloumi softens when heated but holds its shape rather than melting like Cheddar or Gruyère.

Are there any British cheeses beginning with H?

Yes. British cheeses that start with H include Hafod, Hereford Hop, Harlech, Huntsman and Hannahbells. Availability varies, but cheese shops and online British cheese retailers are good places to look.

What H cheese is best for a cheeseboard?

Hafod, Hereford Hop, Huntsman and Humboldt Fog are all good cheeseboard choices. For a budget board, choose one premium H cheese and fill the rest of the plate with crackers, fruit, pickles and a more affordable hard cheese.

What can I use instead of halloumi?

Paneer is a useful substitute in cooked dishes because it holds its shape. You can also look for grilling cheese or halloumi-style cheese. The flavour will vary, so season the dish to taste.

Is Havarti similar to Cheddar?

Havarti is usually milder, creamier and softer than mature Cheddar. It is closer to young Gouda or Edam, though it can be used in many of the same everyday meals.

Which H cheeses are strongest in flavour?

Herve, Harzer Käse and Hooligan are among the strongest. Washed-rind cheeses and sour milk cheeses can have powerful aromas, so serve them in small portions if you are trying them for the first time.

Can I freeze cheeses that start with H?

Some hard and semi-hard cheeses can be grated and frozen for cooking, including Cheddar-style cheeses such as Hafod or flavoured cheeses like Harlech. The texture may become crumbly after freezing. Soft cheeses, washed-rind cheeses and special cheeseboard cheeses are usually better enjoyed fresh.