All Comparisons

Havarti Cheese vs Gruyère 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.

Gruyère Cheese

Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked 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). Gruyère Cheese has a AOP (2007).

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Gruyère 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". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of 40–45% (typically). Gruyère's texture can be described as "dense, moister".

Flavor and Aroma

Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste". Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.

Havarti Cheese Gruyère Cheese
Country of Origin Denmark Switzerland
Specific Origin No specific location Switzerland, specifically the Gruyère region.
Certification PGI (2010) AOP (2007)
Milk Type Cow’s milk
Milk Treatment Raw
Fat Content Max 50% moisture, min 23% fat Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content 40–45% (Typically) Approximately 35-37%, characteristic of its dense texture.
Rind Washed rind Natural, orangy
Texture Smooth Dense, moister
Flavor Mild, buttery Nutty, complex
Aroma Pungent aroma, earthy taste Earthy, fruity, possibly barnyardy
Colors Varies
Forms Rectangular Cylindrical
Age 5 months to 24+
Rennet Type Animal
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