All Comparisons

Havarti Cheese vs Paneer 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.

Paneer Cheese

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

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). Paneer is not a protected cheese.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Paneer Cheese is made with cow or buffalo milk that is typically other.

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". Paneer's texture can be described as "semisoft, crumbly".

Flavor and Aroma

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

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Paneer Cheese has a color of white , comes in rectangles, immersed in chilled water and has an aging period of fresh .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Paneer Cheese uses vinegar, lemon juice, yogurt, or buttermilk rennet.

Havarti Cheese Paneer Cheese
Country of Origin Denmark
Specific Origin No specific location Northern India, Pakistan
Certification PGI (2010) None
Milk Type Cow's or buffalo's milk
Milk Treatment Boiled
Fat Content Max 50% moisture, min 23% fat
Moisture Content 40–45% (Typically)
Rind Washed rind
Texture Smooth Semisoft, crumbly
Flavor Mild, buttery Mild, slightly milky
Aroma Pungent aroma, earthy taste Very little aroma
Colors White
Forms Rectangular Rectangles, immersed in chilled water
Age Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk
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