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Fontina Cheese vs Havarti Cheese
Fontina Cheese
Havarti Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Havarti Cheese, including:
- "What is the difference between Fontina Cheese and Havarti Cheese?"
- "Is Fontina Cheese and Havarti Cheese the same?"
- "How does Fontina Cheese compare to Havarti Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Havarti Cheese?"
- "Is Fontina Cheese or Havarti Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
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
Fontina Cheese comes from Italy. 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. Fontina Cheese has a PDO (1996). Havarti Cheese has a PGI (2010).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Havarti Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Havarti Cheese has a fat content of max 50% moisture, min 23% fat and a moisture content of ~45-50%. Havarti's texture can be described as "smooth".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Havarti Cheese has a mild, buttery taste. Havarti's aroma can be described as "pungent aroma, earthy taste".
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . Havarti Cheese comes in rectangular .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Havarti Cheese's rind is described as washed rind .
Ranking
Fontina is ranked #66 out of 996 types based on community views. Havarti is ranked #11 out of 996 types based on community views.
Pairing Comparison
| Fontina | Havarti | |
|---|---|---|
| Best Pairings | Chardonnay | Kolsch, Pinot Gris, Riesling |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | 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 Fontina and Havarti pages.
Side-by-Side Comparison Table
| Fontina Cheese | Havarti Cheese | |
|---|---|---|
| Country of Origin | Italy | Denmark |
| Specific Origin | Not Specified | No Specific Location |
| Certification | PDO (1996) | PGI (2010) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized |
| Fat Content | ~30-45% | Max 50% moisture, min 23% fat |
| Moisture Content | ~45-50% | 40–45% (Typically) |
| Rind | Natural, Often Washed | Washed rind |
| Texture | Semi-Soft | Smooth |
| Taste | Mild, Buttery, Nutty | Mild, buttery |
| Aroma | Mild to Pungent (earthier in aged versions) | Pungent aroma, earthy taste |
| Colors | Pale Yellow to Golden | Not Specified |
| Forms | Wheel, Block, Sliced, Shredded | Rectangular |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Not Specified |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a smooth consistency, Havarti might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Havarti offers a mild, buttery profile, ideal for different meals.
