All Comparisons

Havarti Cheese vs Roquefort 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.

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

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). Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Roquefort Cheese is made with sheep milk that is typically raw.

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". Roquefort's texture can be described as "moist, very creamy".

Flavor and Aroma

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

Appearance and Aging

Havarti Cheese's appearance is available in rectangular . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind . Roquefort Cheese uses animal rennet.

Havarti Cheese Roquefort Cheese
Country of Origin Denmark France
Specific Origin No specific location Roquefort-sur-Soulzon, south of France
Certification PGI (2010) PDO (1996), AOC (1925)
Milk Type Sheep’s milk
Milk Treatment Raw
Fat Content Max 50% moisture, min 23% fat
Moisture Content 40–45% (Typically)
Rind Washed rind
Texture Smooth Moist, very creamy
Flavor Mild, buttery Mild to strong
Aroma Pungent aroma, earthy taste
Colors Blue-veined
Forms Rectangular Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months
Rennet Type Animal
Random Icon
RANDOM