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Havarti Cheese vs Soft-Ripened Cheese

Origin and Certification

Havarti Cheese originates from Denmark, specifically from No specific location. It is not classified as a protected cheese. The origin of Soft-Ripened Cheese is not specified.

Milk Type and Treatment

Information on the milk type and treatment for Havarti Cheese is not available. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

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, Soft-Ripened Cheese shows that it has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture..

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. The flavor and aroma details of Soft-Ripened Cheese are not available.

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. Detailed information on the appearance and aging of Soft-Ripened Cheese is not available.

Rind and Rennet Type

Havarti Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Information on the rind and rennet type of Soft-Ripened Cheese is not provided.

Havarti Cheese Soft-Ripened Cheese
Country of Origin Denmark
Specific Origin No specific location Varied, with many coming from France.
Fat Content Max 50% moisture, min 23% fat Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content 40–45% (Typically) Approximately 50-55%, contributing to the soft, spreadable texture.
Rind Washed rind
Texture Smooth
Flavor Mild, buttery
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.
Aroma Pungent aroma, earthy taste
Forms Rectangular