All Comparisons

Havarti Cheese vs Appenzeller Cheese

Havarti Cheese

Havarti is a 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.

Appenzeller Cheese

Appenzeller cheese hails from northeastern Switzerland and is famed for its rich, nutty flavor that intensifies with age. Treated with a secret blend of herbal brine, this cheese develops a smooth yet firm texture. Aged for a minimum of three months, Appenzeller is a key ingredient in fondue and pairs well with robust wines and ales.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Havarti Cheese has a PGI (2010). Appenzeller is not a protected cheese.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Appenzeller Cheese is made with cow milk that is typically raw.

Composition and Texture

Havarti Cheese has a fat content of max 50% moisture, min 23% fat and a moisture content of 40–45% (typically). Havarti's texture can be described as "smooth". Appenzeller's texture can be described as "firm".

Flavor and Aroma

Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste". Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Appenzeller Cheese has a color of pale yellow and comes in wheel .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Appenzeller Cheese's rind is described as washed rind .

Havarti Cheese Appenzeller Cheese
Country of Origin Denmark Switzerland
Specific Origin No specific location Appenzell region
Certification PGI (2010) None
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Max 50% moisture, min 23% fat
Moisture Content 40–45% (Typically)
Rind Washed rind Washed rind
Texture Smooth Firm
Flavor Mild, buttery Piquant, tangy
Aroma Pungent aroma, earthy taste
Colors Pale yellow
Forms Rectangular Wheel
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