All Comparisons

Havarti Cheese vs Monterey Jack 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.

Monterey Jack Cheese

Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.

Comparing the Two Cheeses


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). Monterey Jack is not a protected cheese.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Monterey Jack Cheese is made with cow milk that is typically 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". Monterey Jack Cheese has a fat content of not less than 50% on a dry basis and a moisture content of 40–45% (typically). Monterey Jack's texture can be described as "mild to firm".

Flavor and Aroma

Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste". Monterey Jack Cheese has a mild to full-flavored flavor.

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Monterey Jack Cheese has a color of cream to golden and has an aging period of six weeks to ten months .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Monterey Jack Cheese uses animal rennet.

Havarti Cheese Monterey Jack Cheese
Country of Origin Denmark United States
Specific Origin No specific location Monterey County, California
Certification PGI (2010) None
Milk Type Pasteurized cow's milk
Milk Treatment Pasteurized
Fat Content Max 50% moisture, min 23% fat Not less than 50% on a dry basis
Moisture Content 40–45% (Typically) Not more than 44%
Rind Washed rind
Texture Smooth Mild to firm
Flavor Mild, buttery Mild to full-flavored
Aroma Pungent aroma, earthy taste
Colors Cream to golden
Forms Rectangular
Age Six weeks to ten months
Rennet Type Animal
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