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Feta Cheese vs Havarti Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). Havarti Cheese comes from Denmark, specifically from No specific location. It does not have protected designation status.

Milk Type and Treatment

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

Composition and Texture

Feta Cheese's composition reveals that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine. 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

Feta Cheese's flavor profile is characterized by a general flavor of sharp to mild and notes of sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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

Feta Cheese's appearance can be described by its color, which is white, and it is available in blocks submerged in brine, barrels. This variety is aged 2 months to longer. 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

Feta Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Havarti Cheese is washed rind, with rennet type remaining unspecified.

Feta Cheese Havarti Cheese
Country of Origin Greece Denmark
Specific Origin Throughout Greece No specific location
Certification PDO (2002) None
Milk Type Sheep's Milk, or blend with Goat's
Milk Treatment Pasteurized, sometimes raw
Fat Content Max 50% moisture, min 23% fat
Moisture Content High 40–45% (Typically)
Rind None Washed rind
Texture Soft, white, aged in brine Smooth
Flavor Sharp to mild Mild, buttery
Flavor Notes Sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. Can be tangy or creamy. Flavors of sheep’s milk, grass, and clover. Variety ranges from region to region, and producer to 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 Pungent aroma, earthy taste
Colors White
Forms Blocks submerged in brine, barrels Rectangular
Age 2 months to longer