All Comparisons

Havarti Cheese vs Parmigiano Reggiano 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.

Parmigiano Reggiano Cheese

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

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). Parmigiano Reggiano Cheese has a PDO (1996).

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.

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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".

Flavor and Aroma

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

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.

Havarti Cheese Parmigiano Reggiano Cheese
Country of Origin Denmark Italy
Specific Origin No specific location Emilia-Romagna region
Certification PGI (2010) PDO (1996)
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Max 50% moisture, min 23% fat Minimum 32%
Moisture Content 40–45% (Typically)
Rind Washed rind Hard
Texture Smooth Grainy, flaky
Flavor Mild, buttery Umami
Aroma Pungent aroma, earthy taste Mild, Milky
Colors Straw or light straw
Forms Rectangular Cylindrical, slightly convex sides
Age 12 to 36 months
Rennet Type Calf rennet
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