Go Back

Cheddar Cheese vs Havarti Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). 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

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Information on the milk type and treatment for Havarti Cheese is not available.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). 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

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. 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

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. 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

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Similarly, the rind of Havarti Cheese is washed rind, with rennet type remaining unspecified.

Cheddar Cheese Havarti Cheese
Country of Origin United Kingdom Denmark
Specific Origin Southwest (Somerset, Gloucester) No specific location
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Raw, Thermized, Pasteurized
Fat Content At least 50% fat in dry matter Max 50% moisture, min 23% fat
Moisture Content Up to 39% 40–45% (Typically)
Rind Varies (natural, cloth, wax, plastic) Washed rind
Texture Varies (rubbery to friable and crystalline) Smooth
Flavor Mild to sharp, buttery to brothy and savory Mild, buttery
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer 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 Varies Pungent aroma, earthy taste
Colors Natural or dyed orange
Forms Tiny truckles to 650-pound blocks Rectangular
Age A few months to several years