All Comparisons

Boursin Cheese vs Raclette Cheese

Boursin Cheese

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

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

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.

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