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Boursin Cheese vs Stilton Cheese
Boursin Cheese
Stilton Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Stilton Cheese, including:
- "What is the difference between Boursin Cheese and Stilton Cheese?"
- "Is Boursin Cheese and Stilton Cheese the same?"
- "How does Boursin Cheese compare to Stilton Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Stilton Cheese?"
- "Is Boursin Cheese or Stilton 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.
Stilton Cheese Overview
Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Stilton Cheese originated from England.
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. Stilton Cheese has a PDO (1996).
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Stilton Cheese is made with cow milk that is typically pasteurized.
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". Stilton's texture can be described as "hard, blue-veined".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Stilton Cheese has a spicy, strong taste.
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Stilton Cheese has a color of blue-grey .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Stilton Cheese's rind is described as natural .
Ranking
Boursin is ranked #104 out of 996 types based on community views. Stilton is ranked #25 out of 996 types based on community views.
Pairing Comparison
| Boursin | Stilton | |
|---|---|---|
| Best Pairings | No pairings listed. | Barleywine, Madeira |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Boursin and Stilton pages.
Side-by-Side Comparison Table
| Boursin Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Normandy | Nottinghamshire, Leicestershire, Derbyshire |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Fat Content | High | Not Specified |
| Moisture Content | Low | Not Specified |
| Rind | None | Natural |
| Texture | Soft and creamy | Hard, blue-veined |
| Taste | Garlic and herbs, pepper, or shallots and chive | Spicy, strong |
| Aroma | Mild | Not Specified |
| Colors | White | Blue-grey |
| Forms | Foil-wrapped portions | Not Specified |
| Age | Fresh (not aged) | Not Specified |
| Rennet Type | Microbial | Not Specified |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a hard, blue-veined consistency, Stilton might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Stilton offers a spicy, strong profile, ideal for different meals.
