Boursin Cheese vs L'Etivaz Cheese
Boursin Cheese is a soft and creamy cow-milk cheese from France, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.
What Is Boursin Cheese?
Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.
What Is L'Etivaz Cheese?
L'Etivaz is a hard raw cow's milk cheese from the canton of Vaud, Switzerland, made only during the summer Alpine grazing season in copper cauldrons over wood fires. It tastes close to Gruyère surchoix, fruity and slightly nutty.
What's the Difference Between Boursin Cheese and L'Etivaz Cheese?
- Origin: Boursin Cheese (France), L'Etivaz Cheese (Switzerland)
- Milk treatment: Boursin Cheese (Pasteurized), L'Etivaz Cheese (unpasteurized)
- Texture: Boursin Cheese (Soft and creamy), L'Etivaz Cheese (hard)
- Aging: Boursin Cheese (Fresh (not aged)), L'Etivaz Cheese (5 to 13 months)
- Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), L'Etivaz Cheese (fruity, slightly nutty)
Side-by-Side Comparison
| Boursin Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Normandy | Vaud, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft and creamy | Hard |
| Rind | None | — |
| Aging | Fresh (not aged) | 5 to 13 months |
| Taste | Garlic and herbs, pepper, or shallots and chive | Fruity, slightly nutty |
Taste Comparison: Does Boursin Cheese Taste Like L'Etivaz Cheese?
Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Boursin Cheese offers mild, contrasted with L'Etivaz Cheese's smokey. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while L'Etivaz Cheese leans toward creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than L'Etivaz Cheese at 5 to 13 months.
Can You Substitute Boursin Cheese for L'Etivaz Cheese?
In most recipes, Boursin Cheese and L'Etivaz Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and creamy bite and body where the recipe calls for hard. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while L'Etivaz Cheese brings fruity, slightly nutty notes.
Which Is Better, Boursin Cheese or L'Etivaz Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Boursin Cheese. For a hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.
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Frequently Asked Questions
Is Boursin Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses. Boursin Cheese originates in France, while L'Etivaz Cheese comes from Switzerland. Aging also differs: Boursin Cheese is typically aged fresh (not aged), L'Etivaz Cheese 5 to 13 months.
Is Boursin Cheese similar to L'Etivaz Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Boursin Cheese for L'Etivaz Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Boursin Cheese taste like L'Etivaz Cheese?
Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Boursin Cheese leans mild, and L'Etivaz Cheese is closer to smokey.
What is Boursin Cheese made of?
Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.
What is L'Etivaz Cheese made of?
L'Etivaz Cheese is made from cow milk (unpasteurized). It's typically aged 5 to 13 months. It originates in Switzerland.
Which should I choose, Boursin Cheese or L'Etivaz Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while L'Etivaz Cheese is hard.