Boursin Cheese vs Manchego Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Manchego Cheese, including:
- "What is the difference between Boursin Cheese and Manchego Cheese?"
- "Is Boursin Cheese and Manchego Cheese the same?"
- "How does Boursin Cheese compare to Manchego Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Manchego Cheese?"
- "Is Boursin Cheese or Manchego 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.
Manchego Cheese Overview
Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.
Comparing the Two Cheeses
Ranking
Boursin is ranked #96 out of 375 types.
Manchego is ranked #38 out of 375 types.
Country of Origin
Boursin Cheese comes from France. Manchego Cheese originated from Spain.
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. Manchego Cheese has a PDO (1984).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Manchego Cheese is made with 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". Manchego's texture can be described as "compact".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Manchego Cheese has a slightly acidic flavor.
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Manchego Cheese has a color of white to yellowish ivory , comes in cylindrical with flat faces and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.
Side-by-Side Comparison Table
Boursin Cheese | Manchego Cheese | |
---|---|---|
Country of Origin | France | Spain |
Specific Origin | Normandy | La Mancha region |
Certification | None | PDO (1984) |
Milk Type | Cow's milk | Manchega ewe's milk |
Milk Treatment | Pasteurized | Raw or pasteurized |
Fat Content | High | |
Moisture Content | Low | |
Rind | None | Pleita and flor imprints |
Texture | Soft and creamy | Compact |
Flavor | Garlic and herbs, pepper, or shallots and chive | Slightly acidic |
Aroma | Mild | |
Colors | White | White to yellowish ivory |
Forms | Foil-wrapped portions | Cylindrical with flat faces |
Age | Fresh (not aged) | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) |
Rennet Type | Microbial | Animal rennet |