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Havarti Cheese vs Mozzarella Cheese

Origin and Certification

Havarti Cheese originates from Denmark, specifically from No specific location. It is not classified as a protected cheese. Mozzarella Cheese comes from Italy. 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, Mozzarella Cheese uses milk that is cow's and is typically pasteurized 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, Mozzarella Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy.

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, Mozzarella Cheese is described by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Its aroma is described as mild.

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, Mozzarella Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Havarti Cheese Mozzarella Cheese
Country of Origin Denmark Italy
Specific Origin No specific location
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
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. Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Pungent aroma, earthy taste Mild
Colors White
Forms Rectangular Balls, blocks, shredded
Age Eaten fresh
Rennet Type Calf's or microbial rennet