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Havarti Cheese vs Mascarpone Cheese

Origin and Certification

Havarti Cheese originates from Denmark, specifically from No specific location. It is not classified as a protected cheese. Mascarpone Cheese comes from Italy, specifically from Lombardy. It does not have protected designation status.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Similarly, Mascarpone Cheese uses milk that is cow's milk and is typically heated during processing.

Composition and Texture

Havarti Cheese's composition reveals that it has a fat content of max 50% moisture, min 23% fat and a moisture content of 40–45% (typically). The texture is described as smooth. Similarly, Mascarpone Cheese shows that it has a fat content of 60 to 75 percent . The texture is described as soft, spreadable.

Flavor and Aroma

Havarti Cheese's flavor profile is characterized by a general flavor of mild, buttery and notes of mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. smooth and firm texture, can be complimented with herbs or jalapeño peppers. variants include creamy versions with up to 65% fat on dry matter basis. manufactured in denmark, united kingdom, canada, and the united states, including artisanal and mass-produced by arla foods and costello.. It has an aroma of pungent aroma, earthy taste. Similarly, Mascarpone Cheese is described by a general flavor of buttery to slightly tangy and notes of enhances texture and flavor of dishes without overwhelming them with its own flavor.. The aroma is not specified..

Appearance and Aging

Havarti Cheese's appearance can be described by its color, which is not specified, and it is available in rectangular. This variety is aged for an unspecified period. Similarly, Mascarpone Cheese features a color that is white, comes in various forms, and has an aging period of an unspecified duration.

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Information on the rind and rennet type of Mascarpone Cheese is not provided.

Havarti Cheese Mascarpone Cheese
Country of Origin Denmark Italy
Specific Origin No specific location Lombardy
Milk Type Cow's milk
Milk Treatment Heated
Fat Content Max 50% moisture, min 23% fat 60 to 75 percent
Moisture Content 40–45% (Typically)
Rind Washed rind
Texture Smooth Soft, spreadable
Flavor Mild, buttery Buttery to slightly tangy
Flavor Notes Mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. Smooth and firm texture, can be complimented with herbs or jalapeño peppers. Variants include creamy versions with up to 65% fat on dry matter basis. Manufactured in Denmark, United Kingdom, Canada, and the United States, including artisanal and mass-produced by Arla Foods and Costello. Enhances texture and flavor of dishes without overwhelming them with its own flavor.
Aroma Pungent aroma, earthy taste
Colors White
Forms Rectangular