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Havarti Cheese vs Parmigiano Reggiano Cheese
Havarti Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Havarti Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Havarti Cheese and Parmigiano Reggiano Cheese?"
- "Is Havarti Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Havarti Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Havarti Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Havarti Cheese or Parmigiano Reggiano Cheese better?"
Havarti Cheese Overview
Havarti is a semi-soft 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 Overview
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
Country of Origin
Havarti Cheese comes from Denmark. Parmigiano Reggiano Cheese originated from Italy.
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
Havarti Cheese is made with cow milk that is typically pasteurized. 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".
Taste and Aroma
Havarti Cheese has a mild, buttery taste. Havarti's aroma can be described as "pungent aroma, earthy taste". Parmigiano Reggiano Cheese has a umami taste. 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.
Ranking
Havarti is ranked #8 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| Havarti | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Kolsch, Pinot Gris, Riesling | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Apples, Asian Pear, Asparagus, Belgian Blonde, California Viogniers, Champagne, Crackers, Dirty Martini, Green Apple, Green Tea, Grilled Cheese, Hard Cider, IPA, Kombucha, Pistachios, Sauvignon Blanc, Shrimp, Sparkling Rosé, Viognier | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Havarti and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| 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 | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | Max 50% moisture, min 23% fat | Minimum 32% |
| Moisture Content | 40–45% (Typically) | Not Specified |
| Rind | Washed rind | Hard |
| Texture | Smooth | Grainy, flaky |
| Taste | Mild, buttery | Umami |
| Aroma | Pungent aroma, earthy taste | Mild, Milky |
| Colors | Not Specified | Straw or light straw |
| Forms | Rectangular | Cylindrical, slightly convex sides |
| Age | Not Specified | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a smooth cheese, go for Havarti. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Havarti has a mild, buttery taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
