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Boursin Cheese vs Swiss Cheese
Boursin Cheese
Swiss Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Swiss Cheese, including:
- "What is the difference between Boursin Cheese and Swiss Cheese?"
- "Is Boursin Cheese and Swiss Cheese the same?"
- "How does Boursin Cheese compare to Swiss Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Swiss Cheese?"
- "Is Boursin Cheese or Swiss 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.
Swiss Cheese Overview
Swiss cheese in the United States refers to a group of cheeses that resemble the Emmental cheese from Switzerland, known for their medium-hard texture and distinctive holes or "eyes." American Swiss cheese is mild, nutty, and sweet, with a smooth, creamy texture, making it popular for sandwiches and burgers.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Swiss Cheese originated from United States.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Swiss 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". Swiss Cheese has a fat content of ~28-32% and a moisture content of low. Swiss's texture can be described as "semi-firm".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Swiss Cheese has a mild, nutty, slightly sweet taste. Swiss's aroma can be described as "mild, slightly nutty".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Swiss Cheese has a color of pale yellow , comes in block, sliced, shredded and has an aging period of typically 1-3 months .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Swiss Cheese's rind is described as none , with microbial or vegetarian rennet.
Ranking
Boursin is ranked #121 out of 996 types based on community views. Swiss is ranked #77 out of 996 types based on community views.
Pairing Comparison
| Boursin | Swiss | |
|---|---|---|
| Best Pairings | No pairings listed. | Chardonnay, Dijon Mustard, Ham, Pastrami, Tuna, Turkey |
| Other Good Pairings | No additional pairings listed. | Cabernet Franc, Chicken, Clam Chowder, Gamay, IPA, Kolsch, Pinot Grigio, Pinot Gris, Roast Beef, Salami, Sauvignon Blanc, Steak |
For more details, check the full pairing guides on the Boursin and Swiss pages.
Side-by-Side Comparison Table
| Boursin Cheese | Swiss Cheese | |
|---|---|---|
| Country of Origin | France | United States |
| Specific Origin | Normandy | Not Specified |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | Pasteurized |
| Fat Content | High | ~28-32% |
| Moisture Content | Low | ~37-41% |
| Rind | None | None |
| Texture | Soft and creamy | Semi-Firm |
| Taste | Garlic and herbs, pepper, or shallots and chive | Mild, Nutty, Slightly Sweet |
| Aroma | Mild | Mild, Slightly Nutty |
| Colors | White | Pale Yellow |
| Forms | Foil-wrapped portions | Block, Sliced, Shredded |
| Age | Fresh (not aged) | Typically 1-3 months |
| Rennet Type | Microbial | Microbial or Vegetarian |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a semi-firm consistency, Swiss might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Swiss offers a mild, nutty, slightly sweet profile, ideal for different meals.
