Havarti vs Saint-Paulin
Havarti
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- Denmark
- Place
- Øverød, Zealand
Havarti is a creamy semi-soft cheese from Denmark, first associated with Øverød on Zealand. It is made from cow's milk and has a supple, buttery paste with many small irregular openings. The usual flavor is mild, slightly acidic, and a little sweet. Cream-style Havarti is richer and softer than the plainer loaf. Both are sold as slicing cheeses that also melt well on warm bread.
Saint-Paulin
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
Saint-Paulin is a mild semi-soft cheese from France, made from cow's milk and sold in small rounds. The paste is pale, smooth, and supple enough to slice, with a buttery taste and little sharpness. The rind is thin and orange to yellow, and it is edible, though some people trim it. The cheese is pressed, then salted, and it is ready without a long age. It is a table cheese more than a grating cheese, and Port-Salut is the close cousin most shoppers already know.