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Havarti Cheese vs Triple Crème 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 Triple Crème 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 Triple Crème 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, Triple Crème Cheese shows that it 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 approximately 50-60%, contributing to its lush, creamy 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 Triple Crème 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 Triple Crème 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 Triple Crème Cheese is not provided.

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.
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
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