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Boursin Cheese vs Provolone Cheese
Boursin Cheese
Provolone Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Provolone Cheese, including:
- "What is the difference between Boursin Cheese and Provolone Cheese?"
- "Is Boursin Cheese and Provolone Cheese the same?"
- "How does Boursin Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Provolone Cheese?"
- "Is Boursin Cheese or Provolone 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.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Provolone Cheese originated from Italy.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Provolone Cheese is made with cow milk.
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". Provolone's texture can be described as "semi-hard, artisan".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Provolone Cheese has a color of pale yellow .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet.
Ranking
Boursin is ranked #111 out of 996 types based on community views. Provolone is ranked #4 out of 996 types based on community views.
Pairing Comparison
| Boursin | Provolone | |
|---|---|---|
| Best Pairings | No pairings listed. | Pastrami, Salami |
| Other Good Pairings | No additional pairings listed. | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
For more details, check the full pairing guides on the Boursin and Provolone pages.
Side-by-Side Comparison Table
| Boursin Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Normandy | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Not Specified |
| Fat Content | High | Not Specified |
| Moisture Content | Low | Not Specified |
| Rind | None | Not Specified |
| Texture | Soft and creamy | Semi-hard, artisan |
| Taste | Garlic and herbs, pepper, or shallots and chive | Tangy |
| Aroma | Mild | Pleasant |
| Colors | White | Pale yellow |
| Forms | Foil-wrapped portions | Not Specified |
| Age | Fresh (not aged) | Not Specified |
| Rennet Type | Microbial | Not Specified |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a semi-hard, artisan consistency, Provolone might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Provolone offers a tangy profile, ideal for different meals.
