Boursin Cheese vs Red Leicester Cheese
Boursin Cheese
Red Leicester Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Red Leicester Cheese, including:
- "What is the difference between Boursin Cheese and Red Leicester Cheese?"
- "Is Boursin Cheese and Red Leicester Cheese the same?"
- "How does Boursin Cheese compare to Red Leicester Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Red Leicester Cheese?"
- "Is Boursin Cheese or Red Leicester 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.
Red Leicester Cheese Overview
Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.
Comparing the Two Cheeses
Ranking
Boursin is ranked #99 out of 866 types based on community views.
Red Leicester is ranked #68 out of 866 types based on community views.
Country of Origin
Boursin Cheese comes from France. Red Leicester Cheese originated from United Kingdom.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.
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". Red Leicester Cheese has a fat content of high and a moisture content of low. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Red Leicester Cheese has a caramel, sweet flavor. Red Leicester's aroma can be described as "mild".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.
Side-by-Side Comparison Table
Boursin Cheese | Red Leicester Cheese | |
---|---|---|
Country of Origin | France | United Kingdom |
Specific Origin | Normandy | Leicestershire |
Milk Type | Cow's milk | cow's milk |
Milk Treatment | Pasteurized | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
Fat Content | High | High |
Moisture Content | Low | Medium |
Rind | None | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
Texture | Soft and creamy | Hard, similar to Cheddar but more moist, crumbly |
Flavor | Garlic and herbs, pepper, or shallots and chive | caramel, sweet |
Aroma | Mild | Mild |
Colors | White | Reddish-orange |
Forms | Foil-wrapped portions | Traditional cylindrical, industrial block |
Age | Fresh (not aged) | 6 months (traditional), varies for industrial |
Rennet Type | Microbial | Animal |