Boursin Cheese vs Gruyere Cheese

In this article, we'll explore the answers to the most common questions about Boursin Cheese and Gruyere Cheese, including:

• "What is the difference between Boursin Cheese and Gruyere Cheese?"
• "Is Boursin Cheese and Gruyere Cheese the same?"
• "How does Boursin Cheese compare to Gruyere Cheese cheese?"
• "How does the taste of Boursin Cheese compare to Gruyere Cheese?"
• "Is Boursin Cheese or Gruyere 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.

Gruyere Cheese Overview

American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.

Comparing the Two Cheeses

Country of Origin

Boursin Cheese comes from France. Gruyere Cheese originated from United States.

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Gruyere 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". Gruyere Cheese has a fat content of ~30-34% and a moisture content of low. Gruyere's texture can be described as "semi-firm".

Taste and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Gruyere Cheese has a color of pale yellow to golden , comes in block, wheel, sliced, shredded and has an aging period of typically 3-6 months .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Gruyere Cheese's rind is described as natural or brushed, sometimes waxed , with microbial or vegetarian (varies by producer) rennet.

Ranking

Boursin is ranked #121 out of 996 types based on community views. Gruyere is ranked #42 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Boursin and Gruyere pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a semi-firm consistency, Gruyere might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Gruyere offers a mild, nutty, slightly buttery profile, ideal for different meals.

Compare Boursin Cheese to Other Cheeses

Compare Gruyere Cheese to Other Cheeses