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Boursin Cheese vs Gorgonzola Cheese
Boursin Cheese
Gorgonzola Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Gorgonzola Cheese, including:
- "What is the difference between Boursin Cheese and Gorgonzola Cheese?"
- "Is Boursin Cheese and Gorgonzola Cheese the same?"
- "How does Boursin Cheese compare to Gorgonzola Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Gorgonzola Cheese?"
- "Is Boursin Cheese or Gorgonzola 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.
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Gorgonzola 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. Gorgonzola Cheese has a PDO (1996).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Gorgonzola Cheese is made with cow milk that is typically 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". Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Gorgonzola Cheese's rind is described as none .
Ranking
Boursin is ranked #121 out of 996 types based on community views. Gorgonzola is ranked #20 out of 996 types based on community views.
Pairing Comparison
| Boursin | Gorgonzola | |
|---|---|---|
| Best Pairings | No pairings listed. | Asti Spumante, Dried Fruit, Steak |
| Other Good Pairings | No additional pairings listed. | Bresaola |
For more details, check the full pairing guides on the Boursin and Gorgonzola pages.
Side-by-Side Comparison Table
| Boursin Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Normandy | Lombardy, Piedmont |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Fat Content | High | 25-35% |
| Moisture Content | Low | Not Specified |
| Rind | None | None |
| Texture | Soft and creamy | Soft to crumbly |
| Taste | Garlic and herbs, pepper, or shallots and chive | Sweet to savory |
| Aroma | Mild | Nutty |
| Colors | White | Straw-white, blue-green veins |
| Forms | Foil-wrapped portions | 13 to 26 pounds |
| Age | Fresh (not aged) | 2 to 3 months |
| Rennet Type | Microbial | Not Specified |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a soft to crumbly consistency, Gorgonzola might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Gorgonzola offers a sweet to savory profile, ideal for different meals.
