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Appenzeller Cheese vs Havarti Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Havarti Cheese comes from Denmark, specifically from No specific location. It does not have protected designation status.

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Information on the milk type and treatment for Havarti Cheese is not available.

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Havarti Cheese shows that it has a fat content of max 50% moisture, min 23% fat and a moisture content of 40–45% (typically). The texture is described as smooth.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Havarti Cheese is described by a general flavor of mild, buttery and notes of mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. smooth and firm texture, can be complimented with herbs or jalapeño peppers. variants include creamy versions with up to 65% fat on dry matter basis. manufactured in denmark, united kingdom, canada, and the united states, including artisanal and mass-produced by arla foods and costello.. Its aroma is described as pungent aroma, earthy taste.

Appearance and Aging

Appenzeller Cheese's appearance can be described by its color, which is pale yellow, and it is available in wheel. This variety is aged for an unspecified period. Similarly, Havarti Cheese features a color that is not specified, comes in rectangular, and has an aging period of an unspecified duration.

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Similarly, the rind of Havarti Cheese is washed rind, with rennet type remaining unspecified.

Appenzeller Cheese Havarti Cheese
Country of Origin Switzerland Denmark
Specific Origin Appenzell region No specific location
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Max 50% moisture, min 23% fat
Moisture Content 40–45% (Typically)
Rind Washed rind Washed rind
Texture Firm Smooth
Flavor Piquant, tangy Mild, buttery
Flavor Notes Mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. Smooth and firm texture, can be complimented with herbs or jalapeño peppers. Variants include creamy versions with up to 65% fat on dry matter basis. Manufactured in Denmark, United Kingdom, Canada, and the United States, including artisanal and mass-produced by Arla Foods and Costello.
Aroma Pungent aroma, earthy taste
Colors Pale yellow
Forms Wheel Rectangular