All Comparisons

Havarti Cheese vs Pecorino Romano 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.

Pecorino Romano Cheese

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

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). Pecorino Romano Cheese has a DOP (1996).

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Pecorino Romano Cheese is made with sheep milk.

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". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Flavor and Aroma

Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste". Pecorino Romano Cheese has a sharp, salty flavor.

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Havarti Cheese Pecorino Romano Cheese
Country of Origin Denmark Italy
Specific Origin No specific location Lazio, Sardinia, Grosseto
Certification PGI (2010) DOP (1996)
Milk Type Ewe's milk
Fat Content Max 50% moisture, min 23% fat ~36%
Moisture Content 40–45% (Typically)
Rind Washed rind Pale yellow to brown or black
Texture Smooth Hard
Flavor Mild, buttery Sharp, salty
Aroma Pungent aroma, earthy taste
Colors White interior, pale yellow to brown/black rind
Forms Rectangular Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 5–8 months or longer
Rennet Type Rennet
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