Ricotta Cheese vs Havarti Cheese

Ricotta Cheese

Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.

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

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Ricotta is not a protected cheese. Havarti Cheese has a PGI (2010).

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Information on the milk type and treatment for Havarti Cheese is not available.

Composition and Texture

Ricotta Cheese has a fat content of varies and a moisture content of high. Ricotta's texture can be described as "soft, moist". 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

Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta'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

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Havarti Cheese comes in rectangular .

Rind and Rennet Type

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

	Ricotta Cheese	Havarti Cheese
Country of Origin	Italy	Denmark
Specific Origin		No specific location
Certification	None	PGI (2010)
Milk Type	Cow's, Sheep's, Buffalo's
Milk Treatment	Whey
Fat Content	Varies	Max 50% moisture, min 23% fat
Moisture Content	High	40–45% (Typically)
Rind	None	Washed rind
Texture	Soft, moist	Smooth
Flavor	Sweet, slightly creamy	Mild, buttery
Aroma	Mild	Pungent aroma, earthy taste
Colors	White
Forms	Grainy soft mass	Rectangular
Age	Fresh
Rennet Type	Animal or Microbial