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

Compare Appenzeller Cheese to Other Cheeses

Compare Boursin Cheese to Other Cheeses