All Comparisons

Roquefort Cheese vs Havarti Cheese

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

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. Roquefort Cheese has a PDO (1996), AOC (1925). Havarti Cheese has a PGI (2010).

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Information on the milk type and treatment for Havarti Cheese is not available.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Havarti Cheese has a fat content of max 50% moisture, min 23% fat and a moisture content of . Havarti's texture can be described as "smooth".

Flavor and Aroma

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

Appearance and Aging

Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Havarti Cheese comes in rectangular .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Havarti Cheese's rind is described as washed rind .

Roquefort Cheese Havarti Cheese
Country of Origin France Denmark
Specific Origin Roquefort-sur-Soulzon, south of France No specific location
Certification PDO (1996), AOC (1925) PGI (2010)
Milk Type Sheep’s milk
Milk Treatment Raw
Fat Content Max 50% moisture, min 23% fat
Moisture Content 40–45% (Typically)
Rind Washed rind
Texture Moist, very creamy Smooth
Flavor Mild to strong Mild, buttery
Aroma Pungent aroma, earthy taste
Colors Blue-veined
Forms Wheels, wrapped in impermeable foil Rectangular
Age Minimum of 90 days, average of 5 months
Rennet Type Animal