All Comparisons

Havarti Cheese vs Ricotta 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.

Ricotta Cheese

Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.

Comparing the Two Cheeses


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). Ricotta is not a protected cheese.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown.

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". Ricotta Cheese has a fat content of varies and a moisture content of 40–45% (typically). Ricotta's texture can be described as "soft, moist".

Flavor and Aroma

Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste". Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild".

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of fresh .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Ricotta Cheese's rind is described as none , with animal or microbial rennet.

Havarti Cheese Ricotta Cheese
Country of Origin Denmark Italy
Specific Origin No specific location
Certification PGI (2010) None
Milk Type Cow's, Sheep's, Buffalo's
Milk Treatment Whey
Fat Content Max 50% moisture, min 23% fat Varies
Moisture Content 40–45% (Typically) High
Rind Washed rind None
Texture Smooth Soft, moist
Flavor Mild, buttery Sweet, slightly creamy
Aroma Pungent aroma, earthy taste Mild
Colors White
Forms Rectangular Grainy soft mass
Age Fresh
Rennet Type Animal or Microbial
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