Boursin Cheese vs Halloumi Cheese
Boursin Cheese
Halloumi Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Halloumi Cheese, including:
- "What is the difference between Boursin Cheese and Halloumi Cheese?"
- "Is Boursin Cheese and Halloumi Cheese the same?"
- "How does Boursin Cheese compare to Halloumi Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Halloumi Cheese?"
- "Is Boursin Cheese or Halloumi 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.
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
Comparing the Two Cheeses
Ranking
Boursin is ranked #101 out of 866 types based on community views.
Halloumi is ranked #128 out of 866 types based on community views.
Country of Origin
Boursin Cheese comes from France. Halloumi Cheese originated from Cyprus.
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. Halloumi Cheese has a PDO (2014).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Halloumi Cheese is made with cow, goat, and sheep milk.
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". Halloumi's texture can be described as "semihard".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Halloumi Cheese has a mild, salty flavor. Halloumi's aroma can be described as "strong".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Halloumi Cheese has a color of white to light yellow and has an aging period of 40 days .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Halloumi Cheese's rind is described as no rind , with animal rennet.
Side-by-Side Comparison Table
Boursin Cheese | Halloumi Cheese | |
---|---|---|
Country of Origin | France | Cyprus |
Specific Origin | Normandy | Cyprus |
Certification | None | PDO (2014) |
Milk Type | Cow's milk | Cow's, goat's and sheep's milk |
Milk Treatment | Pasteurized | None |
Fat Content | High | None |
Moisture Content | Low | None |
Rind | None | No rind |
Texture | Soft and creamy | Semihard |
Flavor | Garlic and herbs, pepper, or shallots and chive | Mild, salty |
Aroma | Mild | Strong |
Colors | White | White to light yellow |
Forms | Foil-wrapped portions | None |
Age | Fresh (not aged) | 40 days |
Rennet Type | Microbial | Animal |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a semihard consistency, Halloumi might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive flavor, making it great for various dishes. Meanwhile, Halloumi offers a mild, salty profile, ideal for different meals.