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Appenzeller Cheese vs Boursin Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Boursin Cheese comes from France, specifically from Normandy. It does not have protected designation status.

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Boursin Cheese uses milk that is cow's milk and is typically pasteurized during processing.

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Boursin Cheese shows that it has a fat content of high and a moisture content of low. The texture is described as soft and creamy.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Boursin Cheese is described by a general flavor of garlic and herbs, pepper, or shallots and chive and notes of fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. Its aroma is described as mild.

Appearance and Aging

Appenzeller Cheese's appearance can be described by its color, which is pale yellow, and it is available in wheel. This variety is aged for an unspecified period. Similarly, Boursin Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Boursin Cheese is none, with rennet type microbial.

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
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive
Aroma Mild
Colors Pale yellow White
Forms Wheel Foil-wrapped portions
Age Fresh (not aged)
Rennet Type Microbial