All Comparisons

Havarti Cheese vs Mascarpone 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.

Mascarpone Cheese

Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.

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). Mascarpone is not a protected cheese.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Mascarpone Cheese is made with cow milk that is typically heated.

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". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".

Flavor and Aroma

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

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Mascarpone Cheese has a color of white .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind .

Havarti Cheese Mascarpone Cheese
Country of Origin Denmark Italy
Specific Origin No specific location Lombardy
Certification PGI (2010) None
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
Aroma Pungent aroma, earthy taste
Colors White
Forms Rectangular
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