Boursin Cheese vs 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

Ranking

Boursin is ranked #97 out of 375 types.

Tomme is ranked #151 out of 375 types.

Country of Origin

Boursin Cheese comes from France. Tomme Cheese originated from .

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Tomme Cheese is made with cow milk that is typically other.

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".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Tomme Cheese has a varied flavor.

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, 6−40 inches diameter, 3−4 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.

Side-by-Side Comparison Table

Boursin Cheese Tomme Cheese
Country of Origin France
Specific Origin Normandy France, Switzerland, United States
Milk Type Cow's milk Varied (commonly cow)
Milk Treatment Pasteurized Low heat treatment
Fat Content High
Moisture Content Low
Rind None Grayish natural
Texture Soft and creamy Creamy, pliable
Flavor Garlic and herbs, pepper, or shallots and chive Varied
Aroma Mild
Colors White Gray or brownish
Forms Foil-wrapped portions Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick
Age Fresh (not aged) Varies
Rennet Type Microbial Varies

Compare Boursin Cheese to Other Cheeses

Compare Tomme Cheese to Other Cheeses