Boursin Cheese vs Raclette du Valais Cheese

In this article, we'll explore the answers to the most common questions about Boursin Cheese and Raclette du Valais Cheese, including:

• "What is the difference between Boursin Cheese and Raclette du Valais Cheese?"
• "Is Boursin Cheese and Raclette du Valais Cheese the same?"
• "How does Boursin Cheese compare to Raclette du Valais Cheese cheese?"
• "How does the taste of Boursin Cheese compare to Raclette du Valais Cheese?"
• "Is Boursin Cheese or Raclette du Valais 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.

Raclette du Valais Cheese Overview

Raclette du Valais is a type of Raclette from the Swiss canton of Valais. It is a PDO product, known for its exceptionally creamy texture and robust flavor that enhances when melted. This cheese is traditionally made using raw cow’s milk and enjoyed as part of the iconic raclette meal.

Comparing the Two Cheeses

Country of Origin

Boursin Cheese comes from France. Raclette du Valais Cheese originated from Switzerland.

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. Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Raclette du Valais 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". Raclette du Valais Cheese has a moisture content of 36-44%. Raclette du Valais's texture can be described as "semisoft, smooth".

Taste and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Raclette du Valais Cheese comes in wheel, specific to aoc standards, made in the canton of valais and has an aging period of minimum of 3-4 months, can vary based on cheesemaker .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Boursin is ranked #110 out of 996 types based on community views. Raclette du Valais is ranked #297 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Raclette du Valais offers a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' profile, ideal for different meals.

Compare Boursin Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses