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Havarti Cheese vs Pecorino Romano Cheese

Origin and Certification

Havarti Cheese originates from Denmark, specifically from No specific location. It is not classified as a protected cheese. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

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, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

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, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified..

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, Pecorino Romano Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

Havarti Cheese Pecorino Romano Cheese
Country of Origin Denmark Italy
Specific Origin No specific location Lazio, Sardinia, Grosseto
Certification None 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
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. Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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