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Boursin Cheese vs Fontina Cheese
Boursin Cheese
Fontina Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Fontina Cheese, including:
- "What is the difference between Boursin Cheese and Fontina Cheese?"
- "Is Boursin Cheese and Fontina Cheese the same?"
- "How does Boursin Cheese compare to Fontina Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Fontina Cheese?"
- "Is Boursin Cheese or Fontina 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.
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Fontina Cheese originated from Italy.
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. Fontina Cheese has a PDO (1996).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Fontina Cheese is made with cow milk that is typically raw or pasteurized.
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". Fontina Cheese has a fat content of ~30-45% and a moisture content of low. Fontina's texture can be described as "semi-soft".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Fontina Cheese has a color of pale yellow to golden , comes in wheel, block, sliced, shredded and has an aging period of typically 2-3 months (can be aged longer for stronger flavor) .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.
Ranking
Boursin is ranked #114 out of 996 types based on community views. Fontina is ranked #65 out of 996 types based on community views.
Pairing Comparison
| Boursin | Fontina | |
|---|---|---|
| Best Pairings | No pairings listed. | Chardonnay |
| Other Good Pairings | No additional pairings listed. | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
For more details, check the full pairing guides on the Boursin and Fontina pages.
Side-by-Side Comparison Table
| Boursin Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Normandy | Not Specified |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Fat Content | High | ~30-45% |
| Moisture Content | Low | ~45-50% |
| Rind | None | Natural, Often Washed |
| Texture | Soft and creamy | Semi-Soft |
| Taste | Garlic and herbs, pepper, or shallots and chive | Mild, Buttery, Nutty |
| Aroma | Mild | Mild to Pungent (earthier in aged versions) |
| Colors | White | Pale Yellow to Golden |
| Forms | Foil-wrapped portions | Wheel, Block, Sliced, Shredded |
| Age | Fresh (not aged) | Typically 2-3 months (can be aged longer for stronger flavor) |
| Rennet Type | Microbial | Traditional (Animal) or Microbial (varies by producer) |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.
