All Comparisons

Havarti Cheese vs Boursin 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.

Boursin Cheese

Boursin is a soft, creamy cheese from France, famous for its smooth texture and herb-infused flavors. It is often made with garlic and fine herbs, but other varieties might include pepper or shallot and chive. Boursin is a spreadable cheese, popular on crackers or used in cooking to add a rich, creamy element to dishes.

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). Boursin is not a protected cheese.

Milk Type and Treatment

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

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". Boursin Cheese has a fat content of high and a moisture content of 40–45% (typically). Boursin's texture can be described as "soft and creamy".

Flavor and Aroma

Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste". Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Boursin Cheese has a color of white , comes in foil-wrapped portions and has an aging period of fresh (not aged) .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Boursin Cheese's rind is described as none , with microbial rennet.

Havarti Cheese Boursin Cheese
Country of Origin Denmark France
Specific Origin No specific location Normandy
Certification PGI (2010) None
Milk Type Cow's milk
Milk Treatment Pasteurized
Fat Content Max 50% moisture, min 23% fat High
Moisture Content 40–45% (Typically) Low
Rind Washed rind None
Texture Smooth Soft and creamy
Flavor Mild, buttery Garlic and herbs, pepper, or shallots and chive
Aroma Pungent aroma, earthy taste Mild
Colors White
Forms Rectangular Foil-wrapped portions
Age Fresh (not aged)
Rennet Type Microbial
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