Debi, the cheese is great, I wrote a little more in that thread about it.
Frankly, after 53 days inside the cheese I expected the seeds to be softer, but to be fair, my Havarti was on the dry side.
Like Debi says you could crack them in a mortar, but cheeses I've bought with Caraway seeds have whole seeds and they are softer, so there must be a way to do it. Maybe like goatherdess says, let them soak or boil them longer than the 15 minutes I did to soften them up a little.