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Havarti Cheese vs Red Leicester Cheese

Origin and Certification

Havarti Cheese originates from Denmark, specifically from No specific location. It is not classified as a protected cheese. Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing.

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, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

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, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

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, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Havarti Cheese Red Leicester Cheese
Country of Origin Denmark United Kingdom
Specific Origin No specific location Leicestershire
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 Annatto for distinctive red color
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. Mild
Aroma Pungent aroma, earthy taste Reddish-orange
Colors Traditional cylindrical, industrial block
Forms Rectangular 6 months (traditional), varies for industrial
Age Animal
Rennet Type No