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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
Ranking
Boursin is ranked #103 out of 377 types.
Provolone is ranked #4 out of 377 types.
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".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet.
Side-by-Side Comparison Table
| Boursin Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Normandy | |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | |
| Fat Content | High | |
| Moisture Content | Low | |
| Rind | None | |
| Texture | Soft and creamy | |
| Flavor | Garlic and herbs, pepper, or shallots and chive | |
| Aroma | Mild | |
| Colors | White | |
| Forms | Foil-wrapped portions | |
| Age | Fresh (not aged) | |
| Rennet Type | Microbial |
