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Stilton Cheese vs Boursin Cheese
Stilton Cheese
Boursin Cheese
In this article, we’ll explore the answers to the most common questions about Stilton Cheese and Boursin Cheese, including:
- "What is the difference between Stilton Cheese and Boursin Cheese?"
- "Is Stilton Cheese and Boursin Cheese the same?"
- "How does Stilton Cheese compare to Boursin Cheese cheese?"
- "How does the taste of Stilton Cheese compare to Boursin Cheese?"
- "Is Stilton Cheese or Boursin Cheese better?"
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.
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.
Comparing the Two Cheeses
Ranking
Stilton is ranked #25 out of 377 types.
Boursin is ranked #103 out of 377 types.
Country of Origin
Stilton Cheese comes from United Kingdom. Boursin Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Stilton Cheese has a PDO (1996). Boursin is not a protected cheese.
Milk Type and Treatment
Stilton Cheese is made with cow milk. Boursin 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 none. Boursin's texture can be described as "soft and creamy".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".
Appearance and Aging
Boursin Cheese has a color of white , comes in foil-wrapped portions and has an aging period of fresh (not aged) .
Rind and Rennet Type
Boursin Cheese's rind is described as none , with microbial rennet.
Side-by-Side Comparison Table
| Stilton Cheese | Boursin Cheese | |
|---|---|---|
| Country of Origin | United Kingdom | France |
| Specific Origin | Nottinghamshire, Leicestershire, Derbyshire | Normandy |
| Certification | PDO (1996) | None |
| Milk Type | Cow’s milk | Cow's milk |
| Milk Treatment | Pasteurized | |
| Fat Content | High | |
| Moisture Content | Low | |
| Rind | None | |
| Texture | Soft and creamy | |
| Flavor | Garlic and herbs, pepper, or shallots and chive | |
| Aroma | Mild | |
| Colors | White | |
| Forms | Foil-wrapped portions | |
| Age | Fresh (not aged) | |
| Rennet Type | Microbial |
