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Gorgonzola Cheese vs Havarti Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Havarti Cheese comes from Denmark, specifically from No specific location. It does not have protected designation status.

Milk Type and Treatment

Gorgonzola Cheese can be made out of milk from cow’s milk and is typically pasteurized during processing. Information on the milk type and treatment for Havarti Cheese is not available.

Composition and Texture

Gorgonzola Cheese's composition reveals that the fat content is not specified . The texture is described as soft to crumbly. 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

Gorgonzola Cheese's flavor profile is characterized by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. 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

Gorgonzola Cheese's appearance can be described by its color, which is straw-white, blue-green veins, and it is available in 13 to 26 pounds. This variety is aged 2 to 3 months. 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

Gorgonzola 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.

Gorgonzola Cheese Havarti Cheese
Country of Origin Italy Denmark
Specific Origin Lombardy, Piedmont No specific location
Certification PDO (1996) None
Milk Type Cow’s milk
Milk Treatment Pasteurized
Fat Content Max 50% moisture, min 23% fat
Moisture Content 40–45% (Typically)
Rind None Washed rind
Texture Soft to crumbly Smooth
Flavor Sweet to savory Mild, buttery
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling 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 Straw-white, blue-green veins
Forms 13 to 26 pounds Rectangular
Age 2 to 3 months