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Boursin Cheese vs Tomme Cheese
Boursin Cheese
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Tomme Cheese, including:
- "What is the difference between Boursin Cheese and Tomme Cheese?"
- "Is Boursin Cheese and Tomme Cheese the same?"
- "How does Boursin Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Tomme Cheese?"
- "Is Boursin Cheese or Tomme 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.
Tomme Cheese Overview
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Tomme Cheese originated from France and Switzerland.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Tomme Cheese is made with cow, goat, or sheep 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". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick and has an aging period of varies .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Boursin is ranked #104 out of 996 types based on community views. Tomme is ranked #110 out of 996 types based on community views.
Side-by-Side Comparison Table
| Boursin Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Normandy | France, Switzerland, United States |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Fat Content | High | Not Specified |
| Moisture Content | Low | Not Specified |
| Rind | None | Grayish natural |
| Texture | Soft and creamy | Creamy, pliable |
| Taste | Garlic and herbs, pepper, or shallots and chive | Varied |
| Aroma | Mild | Milky |
| Colors | White | Gray or brownish |
| Forms | Foil-wrapped portions | Bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick |
| Age | Fresh (not aged) | Varies |
| Rennet Type | Microbial | Varies |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
