Boursin Cheese vs Mimolette Cheese
Boursin Cheese
Mimolette Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Mimolette Cheese, including:
- "What is the difference between Boursin Cheese and Mimolette Cheese?"
- "Is Boursin Cheese and Mimolette Cheese the same?"
- "How does Boursin Cheese compare to Mimolette Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Mimolette Cheese?"
- "Is Boursin Cheese or Mimolette 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.
Mimolette Cheese Overview
Mimolette is a hard cheese from the region of Lille, France, known for its bright orange color and spherical shape. It has a firm texture and a nutty, sweet flavor that deepens as it ages. Older Mimolette is known for its dry and crumbly texture, making it an excellent grating cheese.
Comparing the Two Cheeses
Ranking
Boursin is ranked #101 out of 866 types based on community views.
Mimolette is ranked #116 out of 866 types based on community views.
Country of Origin
Boursin Cheese comes from France. Mimolette Cheese originated from France.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Mimolette Cheese is made with cow milk that is typically 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". Mimolette's texture can be described as "smooth, creamy body".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Mimolette Cheese has a sweet, less acidic, fruity, nutty, caramel flavor. Mimolette's aroma can be described as "butterscotch".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Mimolette Cheese has a color of electric-orange , comes in slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) and has an aging period of 6 weeks to 24 months .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Mimolette Cheese's rind is described as natural .
Side-by-Side Comparison Table
Boursin Cheese | Mimolette Cheese | |
---|---|---|
Country of Origin | France | France |
Specific Origin | Normandy | Flanders Area Of Pas-De-Calais |
Milk Type | Cow's milk | Cow's milk |
Milk Treatment | Pasteurized | Pasteurized |
Fat Content | High | None |
Moisture Content | Low | None |
Rind | None | Natural |
Texture | Soft and creamy | Smooth, creamy body |
Flavor | Garlic and herbs, pepper, or shallots and chive | Sweet, less acidic, fruity, nutty, caramel |
Aroma | Mild | Butterscotch |
Colors | White | Electric-orange |
Forms | Foil-wrapped portions | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) |
Age | Fresh (not aged) | 6 weeks to 24 months |
Rennet Type | Microbial | None |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a smooth, creamy body consistency, Mimolette might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive flavor, making it great for various dishes. Meanwhile, Mimolette offers a sweet, less acidic, fruity, nutty, caramel profile, ideal for different meals.