All Comparisons

Havarti Cheese vs Mozzarella 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.

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

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). Mozzarella is not a protected cheese.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Mozzarella 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". Mozzarella Cheese has a fat content of varies and a moisture content of 40–45% (typically). Mozzarella's texture can be described as "soft, creamy".

Flavor and Aroma

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

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.

Havarti Cheese Mozzarella Cheese
Country of Origin Denmark Italy
Specific Origin No specific location
Certification PGI (2010) None
Milk Type Cow's
Milk Treatment Pasteurized
Fat Content Max 50% moisture, min 23% fat Varies
Moisture Content 40–45% (Typically) High
Rind Washed rind None
Texture Smooth Soft, creamy
Flavor Mild, buttery Mild, milky
Aroma Pungent aroma, earthy taste Mild
Colors White
Forms Rectangular Balls, blocks, shredded
Age Eaten fresh
Rennet Type Calf's or microbial rennet
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