Boursin Cheese vs Emmental 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.

Emmental Cheese

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Boursin is not a protected cheese. Emmental Cheese has a PDO (2004).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Emmental 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". Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Emmental Cheese has a nutty, sweet flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Emmental Cheese has a color of 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 uses microbial rennet.

	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
Aroma	Mild
Colors	White	Yellow
Forms	Foil-wrapped portions	Round loaves
Age	Fresh (not aged)	4 months to over 1 year
Rennet Type	Microbial