Boursin Cheese vs Munster Cheese
Boursin Cheese
Munster Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Munster Cheese, including:
- "What is the difference between Boursin Cheese and Munster Cheese?"
- "Is Boursin Cheese and Munster Cheese the same?"
- "How does Boursin Cheese compare to Munster Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Munster Cheese?"
- "Is Boursin Cheese or Munster 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.
Munster Cheese Overview
Munster is a strong-smelling, soft cheese from the Alsace and Lorraine regions of France. It has a washed rind, which gives it a red-orange color and a distinctive pungent aroma. The flavor is rich and tangy, often enjoyed with cumin seeds and paired with beers or strong wines.
Comparing the Two Cheeses
Ranking
Boursin is ranked #101 out of 866 types based on community views.
Munster is ranked #45 out of 866 types based on community views.
Country of Origin
Boursin Cheese comes from France. Munster Cheese originated from France.
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. Munster Cheese has a AOC (1969).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Munster Cheese is made with cow milk that is typically unpasteurized.
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". Munster Cheese has a fat content of 45-48%. Munster's texture can be described as "semisoft".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Munster Cheese has a strong, gamey flavor. Munster's aroma can be described as "gamey, aromatic".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Munster Cheese has a color of orangey-pink to orange-red , comes in flat wheel, 1-3 inches high, 5-8 inches diameter and has an aging period of 4-6 weeks to 2-3 months .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Munster Cheese's rind is described as washed, saltwater solution , with traditional rennet.
Side-by-Side Comparison Table
Boursin Cheese | Munster Cheese | |
---|---|---|
Country of Origin | France | France |
Specific Origin | Normandy | Alsace, Lorraine, Franche-Comté |
Certification | None | AOC (1969) |
Milk Type | Cow's milk | Cow's milk |
Milk Treatment | Pasteurized | Unpasteurized |
Fat Content | High | 45-48% |
Moisture Content | Low | None |
Rind | None | Washed, saltwater solution |
Texture | Soft and creamy | Semisoft |
Flavor | Garlic and herbs, pepper, or shallots and chive | Strong, gamey |
Aroma | Mild | Gamey, aromatic |
Colors | White | Orangey-pink to orange-red |
Forms | Foil-wrapped portions | Flat wheel, 1-3 inches high, 5-8 inches diameter |
Age | Fresh (not aged) | 4-6 weeks to 2-3 months |
Rennet Type | Microbial | Traditional rennet |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a semisoft consistency, Munster might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive flavor, making it great for various dishes. Meanwhile, Munster offers a strong, gamey profile, ideal for different meals.