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Boursin Cheese vs Parmigiano Reggiano Cheese
Boursin Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Boursin Cheese and Parmigiano Reggiano Cheese?"
- "Is Boursin Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Boursin Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Boursin Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Parmigiano Reggiano Cheese originated from Italy.
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. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Boursin is ranked #114 out of 996 types based on community views. Parmigiano Reggiano is ranked #84 out of 996 types based on community views.
Pairing Comparison
| Boursin | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Boursin and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Boursin Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Normandy | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | High | Minimum 32% |
| Moisture Content | Low | Not Specified |
| Rind | None | Hard |
| Texture | Soft and creamy | Grainy, flaky |
| Taste | Garlic and herbs, pepper, or shallots and chive | Umami |
| Aroma | Mild | Mild, Milky |
| Colors | White | Straw or light straw |
| Forms | Foil-wrapped portions | Cylindrical, slightly convex sides |
| Age | Fresh (not aged) | 12 to 36 months |
| Rennet Type | Microbial | Calf rennet |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
