Differences Between Havarti and Provolone: Which Is Better?

Havarti and Provolone are similar, however they also vary significantly. Both are white and have a similar flavor, but the manner they are created and handled might cause them to taste differently. When it comes to cheese for sandwiches, we suggest that you choose the cheese that best meets your preferences. So, let’s compare the differences between Havarti and Provolone to see which one is superior!

While Havarti is a Danish cheese, Provolone is an Italian cheese with a little stronger taste than Havarti. Furthermore, Havarti is aged for a shorter length of time than Provolone, and the whole manufacturing process is different. Unlike Provolone, which is aged by smoking or rubbing, Havarti is not aged.

Both Havarti and provolone are tasty cheeses that are comparable in many respects. They do, however, have certain key distinctions that set them apart. Examine them out.

Havarti vs. Provolone: Differences

Havarti and Provolone are two of the world’s most popular cheeses. In the next article, you will learn about the distinctions between these two types of cheese and when to utilize one over the other.

Origins

Havarti is a cow’s milk cheese that developed in the mid-1800s on a Danish farm. Hanne Nielsen produced the cheese after traveling throughout Europe and learning cheesemaking processes. When she returned to Denmark, she began experimenting with how she cleaned the curds, creating a creamy new cheese she called Havarthigaard after her farm.

Provolone cheese is a semi-hard Italian cheese manufactured from cow’s milk. It gets its name from the Neapolitan terms prova and provola, which imply globe. It was imported towards the end of the nineteenth century from the Po River Valley in southern Italy.

Taste

Provolone is typically available in three varieties: plain or smoked Provola, Provolone Picante, which has a sharper flavor and taste than the other two versions and has some similarities to mozzarella cheese, and Provolone Dolce, which is the youngest and sweetest version of this cheese.

Provolone cheese has a stronger flavor than Havarti cheese and a more earthy flavor. Havarti is one of the mildest and sweetest cheeses available, with a buttery and creamy fragrance. Furthermore, it is often spiced with herbs such as spicy peppers, horseradish, or dill.

Aging Process

Havarti typically requires a three-month maturing procedure, although other kinds are stored for more than a year and have a somewhat saltier flavor. The extensive age procedure, which in Picantes’ instance might last many years, gives provolone its stronger flavour.

Melting Properties

Both Havarti and Provolone melt well. Furthermore, Havarti cheese may be sliced, melted, or grilled, making it ideal for a variety of dishes. It may be used in pasta dishes when melted, but it is best grilled for sandwiches.

Provolone has greater melting and shredding capabilities than Havarti because it goes through a plasticizing process that entails stretching the curd to get the required texture. Furthermore, it is excellent for grilling since it retains its structure when cooked and does not become liquid like other soft cheeses.

Nutrition

In a single serving, Provolone looks to have somewhat better stats than Havarti, with lesser calories, fat, and carbohydrates and a greater protein content. [1] However, the variations are minor, so whatever alternative you select, you will not be disappointed.

Uses

Havarti is a popular table cheese that is delicious with crackers. Furthermore, because of its melting capabilities, it may be used in sandwiches or pasta meals, and its sweet flavor complements fruits, wines, and beers.

It’s hardly surprise that, being an Italian cheese, Provolone is usually used in Italian cuisine like calzones, spaghetti, and pizza. While Provolone Dolce is ideal for a dinner or cheese plate, Provolone Piccante is ideal for antipasto or grated over soups, salads, and pasta, and Provolone Cheese is delicious melted over burgers or baked into lasagna.

This semi-soft cheese is often mixed with other cheeses, such as mozzarella.

Production

The initial stages are the same for both cheeses. The milk is first separated into curds, which are next sliced, and then the whey is drained. The curd is then formed into circular cheese wheels and aged.

The distinction is found in the stages that follow. The milk components in Havarti are rinsed with salt water before being put in molds to attract germs that give the cheese its distinct odor.

The curd in Provolone is cooked and stretched to obtain the appropriate texture.

Havarti vs. Provolone: Which Is Better?

Remember that both cheeses are wonderful, and that one may taste better than the other at different times and places.

If you care about nutritional values, though, Provolone is the way to go. Havarti, on the other hand, has a milder flavor and hence works well with a variety of foods.