Boursin Cheese vs Chèvre (Goat Cheese)
Boursin Cheese
Chèvre (Goat Cheese)
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Chèvre (Goat Cheese), including:
- "What is the difference between Boursin Cheese and Chèvre (Goat Cheese)?"
- "Is Boursin Cheese and Chèvre (Goat Cheese) the same?"
- "How does Boursin Cheese compare to Chèvre (Goat Cheese) cheese?"
- "How does the taste of Boursin Cheese compare to Chèvre (Goat Cheese)?"
- "Is Boursin Cheese or Chèvre (Goat 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.
Chèvre (Goat Cheese) Overview
Chèvre is the French word for goat, and it refers to any cheese made from goat's milk. These cheeses can vary widely in texture from soft and creamy to firm and crumbly. Chèvre flavors range from mild and smooth to tangy and bold, depending on the age and production methods.
Comparing the Two Cheeses
Ranking
Boursin is ranked #103 out of 377 types.
Chèvre (Goat Cheese) is ranked #16 out of 377 types.
Country of Origin
Boursin Cheese comes from France. Chèvre (Goat Cheese) originated from France.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Chèvre (Goat Cheese) is made with goat milk.
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".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet.
Side-by-Side Comparison Table
Boursin Cheese | Chèvre (Goat Cheese) | |
---|---|---|
Country of Origin | France | France |
Specific Origin | Normandy | |
Milk Type | Cow's milk | Goat |
Milk Treatment | Pasteurized | |
Fat Content | High | |
Moisture Content | Low | |
Rind | None | |
Texture | Soft and creamy | |
Flavor | Garlic and herbs, pepper, or shallots and chive | |
Aroma | Mild | |
Colors | White | |
Forms | Foil-wrapped portions | |
Age | Fresh (not aged) | |
Rennet Type | Microbial |