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Boursin Cheese vs Emmental Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Emmental Cheese comes from Switzerland, specifically from Emmental, Canton of Bern. It is certified with designations including PDO (2004).

Milk Type and Treatment

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

Composition and Texture

Boursin Cheese's composition reveals that it has a fat content of high and a moisture content of low. The texture is described as soft and creamy. Similarly, Emmental Cheese shows that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard.

Flavor and Aroma

Boursin Cheese's flavor profile is characterized 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. It has an aroma of mild. Similarly, Emmental Cheese is described by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. The aroma is not specified..

Appearance and Aging

Boursin Cheese's appearance can be described by its color, which is white, and it is available in foil-wrapped portions. This variety is aged fresh (not aged). Similarly, Emmental Cheese features a color that is yellow, comes in round loaves, and has an aging period of 4 months to over 1 year.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Information on the rind and rennet type of Emmental Cheese is not provided.

Boursin Cheese Emmental Cheese
Country of Origin France Switzerland
Specific Origin Normandy Emmental, Canton of Bern
Certification None PDO (2004)
Milk Type Cow's milk Raw Cow's Milk
Milk Treatment Pasteurized Raw
Fat Content High Minimum of 45% (dry matter)
Moisture Content Low
Rind None
Texture Soft and creamy Hard or medium-hard
Flavor Garlic and herbs, pepper, or shallots and chive Nutty, sweet
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Aroma Mild
Colors White Yellow
Forms Foil-wrapped portions Round loaves
Age Fresh (not aged) 4 months to over 1 year
Rennet Type Microbial