All Comparisons

Havarti Cheese vs Burrata 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.

Burrata Cheese

Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.

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). Burrata is not a protected cheese.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Burrata 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". Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy".

Flavor and Aroma

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

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Burrata Cheese comes in pouch-shaped, wrapped and has an aging period of within 48 hours .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Burrata Cheese's rind is described as thin .

Havarti Cheese Burrata Cheese
Country of Origin Denmark Italy
Specific Origin No specific location Andria, Apulia
Certification PGI (2010) None
Milk Type Cow's Milk
Milk Treatment Fresh, Raw
Fat Content Max 50% moisture, min 23% fat 60% fat in dry matter
Moisture Content 40–45% (Typically)
Rind Washed rind Thin
Texture Smooth Soft, creamy
Flavor Mild, buttery Mild, lactic
Aroma Pungent aroma, earthy taste
Forms Rectangular Pouch-shaped, wrapped
Age Within 48 hours
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