Boursin Cheese vs Selles-sur-Cher Cheese
Boursin Cheese
Selles-sur-Cher Cheese
Boursin Cheese is a soft, creamy cow-milk cheese from France, while Selles-sur-Cher Cheese is semi-hard and made from goat milk, originating in France.
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What Is Boursin Cheese?
Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.
What Is Selles-sur-Cher Cheese?
Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould rind and lightly salty paste.
What's the Difference Between Boursin Cheese and Selles-sur-Cher Cheese?
- Milk type: Boursin Cheese (Cow's milk), Selles-sur-Cher Cheese (Goat's milk)
- Milk treatment: Boursin Cheese (Pasteurized), Selles-sur-Cher Cheese (unpasteurized)
- Texture: Boursin Cheese (Soft, creamy), Selles-sur-Cher Cheese (Semi-hard)
- Rind: Boursin Cheese (None), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
- Aging: Boursin Cheese (Fresh (not aged)), Selles-sur-Cher Cheese (Ten days minimum)
- Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Selles-sur-Cher Cheese (Fresh, hazelnut)
Side-by-Side Comparison
| Boursin Cheese | Selles-sur-Cher Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Normandy | Sologne, North-Central France |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft, creamy | Semi-hard |
| Rind | None | Ash-coated, light to dark ash |
| Aging | Fresh (not aged) | Ten days minimum |
| Taste | Garlic and herbs, pepper, or shallots and chive | Fresh, hazelnut |
Taste Comparison: Does Boursin Cheese Taste Like Selles-sur-Cher Cheese?
Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Selles-sur-Cher Cheese brings fresh, hazelnut character. On the nose, Boursin Cheese offers mild, contrasted with Selles-sur-Cher Cheese's fresh goat, mushroom hints. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Selles-sur-Cher Cheese at ten days minimum.
Can You Substitute Boursin Cheese for Selles-sur-Cher Cheese?
Boursin Cheese can stand in for Selles-sur-Cher Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for semi-hard. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Selles-sur-Cher Cheese brings fresh, hazelnut notes.
Which Is Better, Boursin Cheese or Selles-sur-Cher Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Boursin Cheese. For a semi-hard profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.
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Frequently Asked Questions
Is Boursin Cheese the same as Selles-sur-Cher Cheese?
No, they're distinct cheeses. Boursin Cheese is made from cow milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Selles-sur-Cher Cheese ten days minimum.
Is Boursin Cheese similar to Selles-sur-Cher Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Boursin Cheese for Selles-sur-Cher Cheese?
You can, but expect a shift in richness and milk character.
Does Boursin Cheese taste like Selles-sur-Cher Cheese?
Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Selles-sur-Cher Cheese is fresh, hazelnut. Aromas also diverge. Boursin Cheese leans mild, and Selles-sur-Cher Cheese is closer to fresh goat, mushroom hints.
What is Boursin Cheese made of?
Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.
What is Selles-sur-Cher Cheese made of?
Selles-sur-Cher Cheese is made from goat milk (unpasteurized), using small amount rennet. It's typically aged ten days minimum. It originates in France.
Which should I choose, Boursin Cheese or Selles-sur-Cher Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft, creamy, while Selles-sur-Cher Cheese is semi-hard.