All Comparisons

Havarti Cheese vs Manchego 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.

Manchego Cheese

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.

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). Manchego Cheese has a PDO (1984).

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Manchego Cheese is made with 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". Manchego's texture can be described as "compact".

Flavor and Aroma

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

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Manchego Cheese has a color of white to yellowish ivory , comes in cylindrical with flat faces and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.

Havarti Cheese Manchego Cheese
Country of Origin Denmark Spain
Specific Origin No specific location La Mancha region
Certification PGI (2010) PDO (1984)
Milk Type Manchega ewe's milk
Milk Treatment Raw or pasteurized
Fat Content Max 50% moisture, min 23% fat
Moisture Content 40–45% (Typically)
Rind Washed rind Pleita and flor imprints
Texture Smooth Compact
Flavor Mild, buttery Slightly acidic
Aroma Pungent aroma, earthy taste
Colors White to yellowish ivory
Forms Rectangular Cylindrical with flat faces
Age Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet
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