Differences Between Havarti and Gouda: Which Is Better?

Havarti and Gouda are two popular forms of cheese that may be eaten alone, with crackers or slices of bread, or melted into sandwiches or pizzas! You’ve probably seen Gouda and Havarti cheese on grocery store shelves, and you’ve probably eaten both. However, do you understand the distinctions between Havarti and Gouda, and more importantly, which is superior?

Havarti is a Danish cheese, whereas Gouda is from the Netherlands. Havarti has a buttery flavor and a soft texture, whilst Gouda has a semi-soft texture and a moderate flavor. Furthermore, Gouda has less moisture, resulting in a longer shelf life when kept at room temperature, but Havarti has a sweeter flavor.

It goes without saying that both types of cheese are wonderful. While they share many similarities, there is no disputing that these two types of cheese vary somewhat in texture, flavor, nutrition, and functions. Continue reading to find out what makes them unique.

Havarti vs. Gouda: Differences

While you may readily swap one for another in most circumstances, you should be aware that Havarti and Gouda act differently than other components. This also implies that they provide distinct flavors in a meal. That is why I will go into depth about them.

Origins

The Danish cheese Havarti receives its name from the farm where it was initially manufactured. Havarti was originally the name of a tiny island off Denmark’s east coast, farther south than the place where this cheese originated.

Gouda is one of the oldest cheeses in history, dating back to the 12th century in the Netherlands. It was named after the Dutch town of Gouda.

Preparation

Havarti and Gouda are both manufactured from cow’s milk, although there are notable variances.

Both cheeses are made in the same way that many other cheeses are. The milk is separated into curds and whey before being pressed into circular cheese wheels. After that, they are salted and aged.

Washing the curds is the procedure that separates one cheese from another. The curd in Gouda is cleaned with clean, warm water before being put in a mold. The mold is then weighted down to press out any surplus liquid from the milk.

Before being inserted in the molds, the milk components in Havarti are rinsed with salt water. The manufacturers add salt to the warm water bath to prevent lactic acid-producing bacteria from further processing the cheese.

Texture

While Gouda is a traditional semi-soft cheese with a smooth, creamy texture that is often manufactured from cow’s milk (though it may also be made from sheep’s or goat’s milk), Havarti has a buttery and creamy texture that slices like butter.

Furthermore, the texture of Gouda may vary depending on how long it is aged. Young Gouda has a delightfully creamy texture when compared to mature Gouda, which might be somewhat drier and harder owing to moisture loss.

Taste and Aging Process

Both Havarti and Gouda have a buttery flavor with sweet undertones, while Havarti is softer in flavor. Gouda cheese, on the other hand, has a spicy undertone that Havarti cheese lacks.

Havarti is one of the mildest and sweetest cheeses available due to its creamy and buttery taste, whereas Goudas flavor varies depending on how long it has been matured. Young Gouda is creamy, smooth, and mild, but elder Gouda is bolder and spicier, with a caramel flavor.

The majority of Gouda variants are matured for one to two years, although those produced from sheep or goat milk may be kept for up to seven years. Havarti, on the other hand, does not need to be aged for a lengthy time. It simply takes an hour or two to create its distinct taste.

Melting Properties

Both Gouda and Havarti are excellent melting cheeses that complement a wide range of recipes. The wax that protects Gouda preserves moisture within the cheese and stops it from drying out. When you add more fat, you get a cheese that melts flawlessly.

This is not to be confused with Havarti cheese. cheese is also more malleable than Gouda, making cheese even better for melting.

Nutrition

In terms of calories, they are both pretty modest. Havarti has a slightly greater fat content, whereas Gouda has the highest protein content. Both cheeses are also high in vitamins A and C, calcium, and iron. [1] [2]

Uses

Creamy Gouda pairs well with any kind of pasta. If you like mac and cheese, this is the cheese for you! Because it melts nicely, it may also be used in sandwiches, pizzas, mashed potatoes, and cheese soups.

Havarti, like Gouda, may be utilized in the same manner. It may be grilled, melted, or sliced. Furthermore, since these cheeses are so similar, they may frequently be substituted for one another. However, since Havarti is milder and softer, it works best in meals that call for a spreadable or melting cheese, as well as with sweet fruits and jams.

Havarti and young Gouda are particularly delicious on crackers and bread!

Havarti vs. Gouda: Which Is Better?

Everyone has a favorite sort of cheese, but as we’ve seen, Havarti and Gouda are both semi-soft cow’s milk cheeses that are equally wonderful. However, there are certain distinctions that point to one or the other. So, if you want a cheese with a stronger taste, Gouda is the better pick; if you want a cheese with exceptional melting capabilities, Havarti is the best choice.

Also, if you want to add more protein to your diet, Gouda is a somewhat better option. If you want to combine cheese with fruit tastes, the milder Havarti is the way to go.