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Boursin Cheese vs Raclette Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Raclette Cheese comes from Switzerland, specifically from Alpine regions. It is certified with designations including .

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Raclette Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Boursin Cheese's composition reveals that it has a fat content of high and a moisture content of low. The texture is described as soft and creamy. Similarly, Raclette Cheese shows that the fat content is not specified a moisture content of 36-44%. The texture is described as semisoft, smooth.

Flavor and Aroma

Boursin Cheese's flavor profile is characterized by a general flavor of garlic and herbs, pepper, or shallots and chive and notes of fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. It has an aroma of mild. Similarly, Raclette Cheese is described by a general flavor of mildly acidic and notes of 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. The aroma is not specified..

Appearance and Aging

Boursin Cheese's appearance can be described by its color, which is white, and it is available in foil-wrapped portions. This variety is aged fresh (not aged). Similarly, Raclette Cheese features a color that is not specified, comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds, and has an aging period of 3-4 months.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Raclette Cheese is washed, with rennet type animal.

Boursin Cheese Raclette Cheese
Country of Origin France Switzerland
Specific Origin Normandy Alpine regions
Certification None
Milk Type Cow's milk Cow's milk
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 Mildly acidic
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive 'Slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'
Aroma Mild
Colors White
Forms Foil-wrapped portions Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age Fresh (not aged) 3-4 months
Rennet Type Microbial Animal