All Comparisons

Mozzarella Cheese vs Havarti Cheese

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

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.

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. Mozzarella is not a protected cheese. Havarti Cheese has a PGI (2010).

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Information on the milk type and treatment for Havarti Cheese is not available.

Composition and Texture

Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Havarti Cheese has a fat content of max 50% moisture, min 23% fat and a moisture content of high. Havarti's texture can be described as "smooth".

Flavor and Aroma

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

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Havarti Cheese comes in rectangular .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Havarti Cheese's rind is described as washed rind .

Mozzarella Cheese Havarti Cheese
Country of Origin Italy Denmark
Specific Origin No specific location
Certification None PGI (2010)
Milk Type Cow's
Milk Treatment Pasteurized
Fat Content Varies Max 50% moisture, min 23% fat
Moisture Content High 40–45% (Typically)
Rind None Washed rind
Texture Soft, creamy Smooth
Flavor Mild, milky Mild, buttery
Aroma Mild Pungent aroma, earthy taste
Colors White
Forms Balls, blocks, shredded Rectangular
Age Eaten fresh
Rennet Type Calf's or microbial rennet
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