Havarti Cheese vs Picodon Cheese
Havarti Cheese is a smooth cow-milk cheese from Denmark, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Havarti Cheese?
Havarti is a semisoft Danish cow's milk cheese, mild and buttery with very small irregular eyes running through a rindless, cream to yellow paste. It slices, grills, and melts, and the EU reserved the name for Denmark in 2019.
What Is Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Havarti Cheese and Picodon Cheese?
- Milk type: Havarti Cheese (cow's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Havarti Cheese (pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Havarti Cheese (Smooth), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Havarti Cheese (rindless), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Havarti Cheese (about 3 months), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Havarti Cheese (Mild, buttery), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Havarti Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Denmark | — |
| Specific Origin | Denmark | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Smooth | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Rindless | Fine, lightly covered with uniform or speckled moulds |
| Aging | About 3 months | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild, buttery | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Havarti Cheese Taste Like Picodon Cheese?
Havarti Cheese reads as mild, buttery, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Havarti Cheese shows 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., while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Havarti Cheese at about 3 months develops a different profile than Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Havarti Cheese for Picodon Cheese?
Havarti Cheese can stand in for Picodon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Havarti Cheese reads as mild, buttery while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Havarti Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth cheese, go with Havarti Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Havarti Cheese suits recipes that want mild, buttery notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
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Frequently Asked Questions
Is Havarti Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Havarti Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Havarti Cheese is typically aged about 3 months, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Havarti Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Havarti Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Havarti Cheese taste like Picodon Cheese?
Havarti Cheese reads as mild, buttery, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Havarti Cheese made of?
Havarti Cheese is made from cow milk (pasteurized). It's typically aged about 3 months. It originates in Denmark.
What is Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Havarti Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Havarti Cheese is smooth, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.