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Boursin Cheese vs Jarlsberg Cheese
Boursin Cheese
Jarlsberg Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Jarlsberg Cheese, including:
- "What is the difference between Boursin Cheese and Jarlsberg Cheese?"
- "Is Boursin Cheese and Jarlsberg Cheese the same?"
- "How does Boursin Cheese compare to Jarlsberg Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Jarlsberg Cheese?"
- "Is Boursin Cheese or Jarlsberg 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.
Jarlsberg Cheese Overview
Jarlsberg is a famous Norwegian cheese, known for its distinctive sweet and nutty taste. It is a semi-soft cheese with large, round holes. Jarlsberg is versatile and can be sliced, grilled, or melted. It is often used in sandwiches, as a burger topping, or simply enjoyed on its own.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Jarlsberg Cheese originated from Norway.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Jarlsberg 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". Jarlsberg Cheese has a fat content of regular: 27% (45% fdm), lite: 16% (30% fdm). Jarlsberg's texture can be described as "semihard".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Jarlsberg Cheese has a mild, sweet, nutty taste.
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Jarlsberg Cheese comes in wheels, blocks, loaves, slices, mini wheels and has an aging period of three months to twelve months .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Jarlsberg Cheese's rind is described as plastic-covered , with animal rennet.
Ranking
Boursin is ranked #110 out of 996 types based on community views. Jarlsberg is ranked #53 out of 996 types based on community views.
Side-by-Side Comparison Table
| Boursin Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | France | Norway |
| Specific Origin | Normandy | No Specific Location |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Fat Content | High | Regular: 27% (45% FDM), Lite: 16% (30% FDM) |
| Moisture Content | Low | Not Specified |
| Rind | None | Plastic-covered |
| Texture | Soft and creamy | Semihard |
| Taste | Garlic and herbs, pepper, or shallots and chive | Mild, sweet, nutty |
| Aroma | Mild | Not Specified |
| Colors | White | Not Specified |
| Forms | Foil-wrapped portions | Wheels, blocks, loaves, slices, mini wheels |
| Age | Fresh (not aged) | Three months to twelve months |
| 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, Jarlsberg might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Jarlsberg offers a mild, sweet, nutty profile, ideal for different meals.
