All Comparisons

Havarti Cheese vs Red Leicester 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.

Red Leicester Cheese

Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.

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). Red Leicester is not a protected cheese.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

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". Red Leicester Cheese has a fat content of high and a moisture content of 40–45% (typically). Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste". Red Leicester's aroma can be described as "mild".

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

Havarti Cheese Red Leicester Cheese
Country of Origin Denmark United Kingdom
Specific Origin No specific location Leicestershire
Certification PGI (2010) None
Milk Type Cow's milk
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content Max 50% moisture, min 23% fat High
Moisture Content 40–45% (Typically) Medium
Rind Washed rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Smooth Hard, similar to Cheddar but more moist, crumbly
Flavor Mild, buttery
Aroma Pungent aroma, earthy taste Mild
Colors Reddish-orange
Forms Rectangular Traditional cylindrical, industrial block
Age 6 months (traditional), varies for industrial
Rennet Type Animal
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