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Boursin Cheese vs Kasseri Cheese
Boursin Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Kasseri Cheese, including:
- "What is the difference between Boursin Cheese and Kasseri Cheese?"
- "Is Boursin Cheese and Kasseri Cheese the same?"
- "How does Boursin Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Kasseri Cheese?"
- "Is Boursin Cheese or Kasseri 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.
Kasseri Cheese Overview
Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Kasseri Cheese originated from Greece.
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. Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Kasseri Cheese is made with goat and sheep 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". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Kasseri Cheese has a color of pale yellow , comes in wheels and has an aging period of at least 2 months, peak at 10+ months .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Boursin is ranked #104 out of 996 types based on community views. Kasseri is ranked #112 out of 996 types based on community views.
Side-by-Side Comparison Table
| Boursin Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | France | Greece |
| Specific Origin | Normandy | Thrace, Macedonia, Thessaly, Lesbos |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized | Traditionally raw, increasingly pasteurized |
| Fat Content | High | Not Specified |
| Moisture Content | Low | Not Specified |
| Rind | None | Develops as ages |
| Texture | Soft and creamy | Firm to hard |
| Taste | Garlic and herbs, pepper, or shallots and chive | Rich |
| Aroma | Mild | Flowery |
| Colors | White | Pale yellow |
| Forms | Foil-wrapped portions | Wheels |
| Age | Fresh (not aged) | At least 2 months, peak at 10+ months |
| Rennet Type | Microbial | Natural rennet |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
