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 |