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
Ranking
Boursin is ranked #99 out of 866 types based on community views.
Raclette du Valais is ranked #296 out of 866 types based on community views.
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 .
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".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' flavor.
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.
Side-by-Side Comparison Table
Boursin Cheese | Raclette du Valais Cheese | |
---|---|---|
Country of Origin | France | Switzerland |
Specific Origin | Normandy | Canton of Valais |
Certification | None | |
Milk Type | Cow's milk | Cow's milk, Eringer breed |
Milk Treatment | Pasteurized | Raw |
Fat Content | High | |
Moisture Content | Low | 36-44% |
Rind | None | Washed |
Texture | Soft and creamy | Semisoft, smooth |
Flavor | Garlic and herbs, pepper, or shallots and chive | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Aroma | Mild | |
Colors | White | |
Forms | Foil-wrapped portions | Wheel, specific to AOC standards, made in the canton of Valais |
Age | Fresh (not aged) | Minimum of 3-4 months, can vary based on cheesemaker |
Rennet Type | Microbial | Animal |