Boursin Cheese vs Raclette Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Raclette Cheese, including:
- "What is the difference between Boursin Cheese and Raclette Cheese?"
- "Is Boursin Cheese and Raclette Cheese the same?"
- "How does Boursin Cheese compare to Raclette Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Raclette Cheese?"
- "Is Boursin Cheese or Raclette 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 Cheese Overview
Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.
Comparing the Two Cheeses
Ranking
Boursin is ranked #87 out of 376 types.
Raclette is ranked #60 out of 376 types.
Country of Origin
Boursin Cheese comes from France. Raclette 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 Cheese has a .
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Raclette 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 Cheese has a moisture content of 36-44%. Raclette'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 Cheese has a mildly acidic flavor.
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Raclette Cheese 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 uses microbial rennet. Raclette Cheese's rind is described as washed , with animal rennet.
Side-by-Side Comparison Table
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 |
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 |