All Comparisons

Havarti Cheese vs Feta 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.

Feta Cheese

Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.

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). Feta Cheese has a PDO (2002).

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Feta Cheese is made with goat or sheep milk that is typically raw or 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". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".

Flavor and Aroma

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

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Feta Cheese has a color of white , comes in blocks submerged in brine, barrels and has an aging period of 2 months to longer .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Feta Cheese's rind is described as none .

Havarti Cheese Feta Cheese
Country of Origin Denmark Greece
Specific Origin No specific location Throughout Greece
Certification PGI (2010) PDO (2002)
Milk Type Sheep's Milk, or blend with Goat's
Milk Treatment Pasteurized, sometimes raw
Fat Content Max 50% moisture, min 23% fat
Moisture Content 40–45% (Typically) High
Rind Washed rind None
Texture Smooth Soft, white, aged in brine
Flavor Mild, buttery Sharp to mild
Aroma Pungent aroma, earthy taste
Colors White
Forms Rectangular Blocks submerged in brine, barrels
Age 2 months to longer
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