All Comparisons

Boursin Cheese vs Appenzeller Cheese

Boursin Cheese

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.

Appenzeller Cheese

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.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Appenzeller Cheese is made with cow milk that is typically raw.

Composition and Texture

Boursin Cheese has a fat content of high and a moisture content of low. Boursin's texture can be described as "soft and creamy". Appenzeller's texture can be described as "firm".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Appenzeller Cheese has a color of pale yellow and comes in wheel .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Appenzeller Cheese's rind is described as washed rind .

Boursin Cheese Appenzeller Cheese
Country of Origin France Switzerland
Specific Origin Normandy Appenzell region
Milk Type Cow's milk Cow's milk
Milk Treatment Pasteurized Raw
Fat Content High
Moisture Content Low
Rind None Washed rind
Texture Soft and creamy Firm
Flavor Garlic and herbs, pepper, or shallots and chive Piquant, tangy
Aroma Mild
Colors White Pale yellow
Forms Foil-wrapped portions Wheel
Age Fresh (not aged)
Rennet Type Microbial