All Comparisons

Boursin Cheese vs Gruyère Cheese

Boursin Cheese

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.

Gruyère Cheese

Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.

Comparing the Two Cheeses

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. Gruyère Cheese has a AOP (2007).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Gruyère Cheese is made with cow milk that is typically raw.

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". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of low. Gruyère's texture can be described as "dense, moister".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Gruyère Cheese's rind is described as natural, orangy , with animal rennet.

Boursin Cheese Gruyère Cheese
Country of Origin France Switzerland
Specific Origin Normandy Switzerland, specifically the Gruyère region.
Certification None AOP (2007)
Milk Type Cow's milk Cow’s milk
Milk Treatment Pasteurized Raw
Fat Content High Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content Low Approximately 35-37%, characteristic of its dense texture.
Rind None Natural, orangy
Texture Soft and creamy Dense, moister
Flavor Garlic and herbs, pepper, or shallots and chive Nutty, complex
Aroma Mild Earthy, fruity, possibly barnyardy
Colors White Varies
Forms Foil-wrapped portions Cylindrical
Age Fresh (not aged) 5 months to 24+
Rennet Type Microbial Animal