Cream Havarti Cheese vs Reblochon Cheese
Cream Havarti Cheese is a semi-soft cow-milk cheese from Denmark, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Cream Havarti Cheese?
Cream Havarti is a semi-soft cheese from Denmark, made with pasteurized cow's milk. Known for its creamy and smooth texture, it has a flavor profile that is buttery, creamy, and sweet. The cheese emits a sweet aroma that complements its mild taste, making it a popular choice for cheese boards or sandwiches. It is also referred to as Havarathi, Flødeis Havarti, or Smoked Havarti when variations are smoked to add a different flavor depth. Cream Havarti pairs well with fruits like apples or pears and can be melted in dishes for a rich, savory experience. Its approachable flavor makes it suitable for a wide range of culinary applications.
What Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Cream Havarti Cheese and Reblochon Cheese?
- Origin: Cream Havarti Cheese (Denmark), Reblochon Cheese (France)
- Milk treatment: Cream Havarti Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Cream Havarti Cheese (semi-soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Cream Havarti Cheese (buttery, creamy, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Cream Havarti Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Denmark | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Buttery, creamy, sweet | Creamy, nutty |
Taste Comparison: Does Cream Havarti Cheese Taste Like Reblochon Cheese?
Cream Havarti Cheese reads as buttery, creamy, sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Cream Havarti Cheese for Reblochon Cheese?
In most recipes, Cream Havarti Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Cream Havarti Cheese reads as buttery, creamy, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Cream Havarti Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Cream Havarti Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cream Havarti Cheese suits recipes that want buttery, creamy, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Cream Havarti Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Cream Havarti Cheese originates in Denmark, while Reblochon Cheese comes from France.
Is Cream Havarti Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cream Havarti Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cream Havarti Cheese taste like Reblochon Cheese?
Cream Havarti Cheese reads as buttery, creamy, sweet, while Reblochon Cheese is creamy, nutty.
What is Cream Havarti Cheese made of?
Cream Havarti Cheese is made from cow milk (pasteurized). It originates in Denmark.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Cream Havarti Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cream Havarti Cheese is semi-soft, while Reblochon Cheese is ivory-colored, creamy and supple.