Appenzeller Cheese vs Boursin Cheese
Appenzeller Cheese
Boursin Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Boursin Cheese, including:
- "What is the difference between Appenzeller Cheese and Boursin Cheese?"
- "Is Appenzeller Cheese and Boursin Cheese the same?"
- "How does Appenzeller Cheese compare to Boursin Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Boursin Cheese?"
- "Is Appenzeller Cheese or Boursin Cheese better?"
Appenzeller Cheese Overview
Appenzeller cheese hails from northeastern Switzerland and is famed for its rich, nutty flavor that intensifies with age. Treated with a secret blend of herbal brine, this cheese develops a smooth yet firm texture. Aged for a minimum of three months, Appenzeller is a key ingredient in fondue and pairs well with robust wines and ales.
Boursin Cheese Overview
Boursin is a soft, creamy cheese from France, famous for its smooth texture and herb-infused flavors. It is often made with garlic and fine herbs, but other varieties might include pepper or shallot and chive. Boursin is a spreadable cheese, popular on crackers or used in cooking to add a rich, creamy element to dishes.
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #78 out of 375 types.
Boursin is ranked #97 out of 375 types.
Country of Origin
Appenzeller Cheese comes from Switzerland. Boursin Cheese originated from France.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Boursin Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Boursin Cheese has a fat content of high and a moisture content of none. Boursin's texture can be described as "soft and creamy".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Boursin Cheese has a color of white , comes in foil-wrapped portions and has an aging period of fresh (not aged) .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Boursin Cheese's rind is described as none , with microbial rennet.
Side-by-Side Comparison Table
Appenzeller Cheese | Boursin Cheese | |
---|---|---|
Country of Origin | Switzerland | France |
Specific Origin | Appenzell region | Normandy |
Milk Type | Cow's milk | Cow's milk |
Milk Treatment | Raw | Pasteurized |
Fat Content | High | |
Moisture Content | Low | |
Rind | Washed rind | None |
Texture | Firm | Soft and creamy |
Flavor | Piquant, tangy | Garlic and herbs, pepper, or shallots and chive |
Aroma | Mild | |
Colors | Pale yellow | White |
Forms | Wheel | Foil-wrapped portions |
Age | Fresh (not aged) | |
Rennet Type | Microbial |