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Blue Cheese vs Havarti Cheese
Blue Cheese
Havarti Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Havarti Cheese, including:
- "What is the difference between Blue Cheese and Havarti Cheese?"
- "Is Blue Cheese and Havarti Cheese the same?"
- "How does Blue Cheese compare to Havarti Cheese cheese?"
- "How does the taste of Blue Cheese compare to Havarti Cheese?"
- "Is Blue Cheese or Havarti Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Havarti Cheese Overview
Havarti is a semi-soft Danish cheese known for its creamy texture and mild, slightly tangy flavor. It is typically made from cow's milk and is a table cheese that can be sliced, grilled, or melted. Havarti may also be flavored with spices, herbs, or other additives to enhance its taste.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Havarti Cheese originated from Denmark.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Havarti Cheese has a PGI (2010).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Havarti Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Havarti Cheese has a fat content of max 50% moisture, min 23% fat and a moisture content of around 30-50%. Havarti's texture can be described as "smooth".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Havarti Cheese has a mild, buttery taste. Havarti's aroma can be described as "pungent aroma, earthy taste".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Havarti Cheese comes in rectangular .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Havarti Cheese's rind is described as washed rind .
Ranking
Blue is ranked #3 out of 996 types based on community views. Havarti is ranked #9 out of 996 types based on community views.
Pairing Comparison
| Blue | Havarti | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Kolsch, Pinot Gris, Riesling |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Apples, Asian Pear, Asparagus, Belgian Blonde, California Viogniers, Champagne, Crackers, Dirty Martini, Green Apple, Green Tea, Grilled Cheese, Hard Cider, IPA, Kombucha, Pistachios, Sauvignon Blanc, Shrimp, Sparkling Rosé, Viognier |
For more details, check the full pairing guides on the Blue and Havarti pages.
Side-by-Side Comparison Table
| Blue Cheese | Havarti Cheese | |
|---|---|---|
| Country of Origin | France | Denmark |
| Specific Origin | Not Specified | No Specific Location |
| Certification | Not Specified | PGI (2010) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Max 50% moisture, min 23% fat |
| Moisture Content | Around 30-50% | 40â45% (Typically) |
| Rind | Natural | Washed rind |
| Texture | Crumbly, Creamy, Semi-Soft | Smooth |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, buttery |
| Aroma | Strong, Pungent, Earthy, Funky | Pungent aroma, earthy taste |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| Forms | Wheel, Block, Wedge, Crumbles | Rectangular |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a smooth consistency, Havarti might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Havarti offers a mild, buttery profile, ideal for different meals.
