Boursin Cheese vs Cheddar Cheese
Boursin Cheese
Cheddar Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Cheddar Cheese, including:
- "What is the difference between Boursin Cheese and Cheddar Cheese?"
- "Is Boursin Cheese and Cheddar Cheese the same?"
- "How does Boursin Cheese compare to Cheddar Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Cheddar Cheese?"
- "Is Boursin Cheese or Cheddar Cheese better?"
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.
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
Comparing the Two Cheeses
Ranking
Boursin is ranked #101 out of 866 types based on community views.
Cheddar is ranked #1 out of 866 types based on community views.
Country of Origin
Boursin Cheese comes from France. Cheddar Cheese originated from England.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Cheddar Cheese is made with cow milk that is typically raw, pasteurized, or thermized.
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". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of low. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .
Side-by-Side Comparison Table
Boursin Cheese | Cheddar Cheese | |
---|---|---|
Country of Origin | France | England |
Specific Origin | Normandy | Southwest (Somerset, Gloucester) |
Milk Type | Cow's milk | Cow's milk |
Milk Treatment | Pasteurized | Raw, Thermized, Pasteurized |
Fat Content | High | At least 50% fat in dry matter |
Moisture Content | Low | Up to 39% |
Rind | None | Varies (natural, cloth, wax, plastic) |
Texture | Soft and creamy | Varies (rubbery to friable and crystalline) |
Flavor | Garlic and herbs, pepper, or shallots and chive | Mild to sharp, buttery to brothy and savory |
Aroma | Mild | Varies |
Colors | White | Natural or dyed orange |
Forms | Foil-wrapped portions | Tiny truckles to 650-pound blocks |
Age | Fresh (not aged) | A few months to several years |
Rennet Type | Microbial | None |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a varies (rubbery to friable and crystalline) consistency, Cheddar might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive flavor, making it great for various dishes. Meanwhile, Cheddar offers a mild to sharp, buttery to brothy and savory profile, ideal for different meals.