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Boursin Cheese vs Queso Manchego
Boursin Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Queso Manchego, including:
- "What is the difference between Boursin Cheese and Queso Manchego?"
- "Is Boursin Cheese and Queso Manchego the same?"
- "How does Boursin Cheese compare to Queso Manchego cheese?"
- "How does the taste of Boursin Cheese compare to Queso Manchego?"
- "Is Boursin Cheese or Queso Manchego 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.
Queso Manchego 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
Country of Origin
Boursin Cheese comes from France. Queso Manchego 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. Queso Manchego has a PDO (1996).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Queso Manchego 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". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Queso Manchego has a slightly acidic taste.
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Queso Manchego 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. Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Boursin is ranked #104 out of 996 types based on community views. Queso Manchego is ranked #27 out of 996 types based on community views.
Pairing Comparison
| Boursin | Queso Manchego | |
|---|---|---|
| Best Pairings | No pairings listed. | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | No additional pairings listed. | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch |
For more details, check the full pairing guides on the Boursin and Queso Manchego pages.
Side-by-Side Comparison Table
| Boursin Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Normandy | La Mancha Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Raw or pasteurized |
| Fat Content | High | Not Specified |
| Moisture Content | Low | Not Specified |
| Rind | None | Pleita and flor imprints |
| Texture | Soft and creamy | Compact |
| Taste | Garlic and herbs, pepper, or shallots and chive | Slightly acidic |
| Aroma | Mild | Not Specified |
| 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 |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.
