Havarti Cheese vs Triple Crème Cheese
Havarti Cheese
Triple Crème Cheese
In this article, we’ll explore the answers to the most common questions about Havarti Cheese and Triple Crème Cheese, including:
- "What is the difference between Havarti Cheese and Triple Crème Cheese?"
- "Is Havarti Cheese and Triple Crème Cheese the same?"
- "How does Havarti Cheese compare to Triple Crème Cheese cheese?"
- "How does the taste of Havarti Cheese compare to Triple Crème Cheese?"
- "Is Havarti Cheese or Triple Crème Cheese better?"
Comparing the Two Cheeses
Ranking
Havarti is ranked #14 out of 375 types.
Triple Crème is ranked #45 out of 375 types.
Country of Origin
Havarti Cheese comes from Denmark. Triple Crème Cheese originated from .
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). Triple Crème is not a protected cheese.
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". Triple Crème Cheese has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of 40–45% (typically).
Flavor and Aroma
Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste".
Appearance and Aging
Havarti Cheese's appearance is available in rectangular .
Rind and Rennet Type
Havarti Cheese's rind is described as washed rind .
Side-by-Side Comparison Table
Havarti Cheese | Triple Crème Cheese | |
---|---|---|
Country of Origin | Denmark | |
Specific Origin | No specific location | France is renowned for creating the style, but variations are now produced worldwide. |
Certification | PGI (2010) | None |
Fat Content | Max 50% moisture, min 23% fat | Typically above 75% in the dry matter, which translates to about 40-50% total fat content. |
Moisture Content | 40–45% (Typically) | Approximately 50-60%, contributing to its lush, creamy texture. |
Rind | Washed rind | |
Texture | Smooth | |
Flavor | Mild, buttery | |
Aroma | Pungent aroma, earthy taste | |
Forms | Rectangular |