All Comparisons

Wensleydale Cheese vs Boursin Cheese

Wensleydale Cheese

Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.

Boursin Cheese

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

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Wensleydale Cheese has a . Boursin is not a protected cheese.

Milk Type and Treatment

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

Composition and Texture

Wensleydale's texture can be described as "firm and crumbly". Boursin Cheese has a fat content of high and a moisture content of . Boursin's texture can be described as "soft and creamy".

Flavor and Aroma

Wensleydale Cheese has a fresh, lemony tang flavor. Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".

Appearance and Aging

Wensleydale Cheese's appearance is colored creamy white and is aged 1 to 4 months old . 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.

Wensleydale Cheese Boursin Cheese
Country of Origin United Kingdom France
Specific Origin Yorkshire Dales Normandy
Certification None
Milk Type Cow’s milk Cow's milk
Milk Treatment Pressed Pasteurized
Fat Content High
Moisture Content Low
Rind None
Texture Firm and crumbly Soft and creamy
Flavor Fresh, lemony tang Garlic and herbs, pepper, or shallots and chive
Aroma Mild
Colors Creamy white White
Forms Foil-wrapped portions
Age 1 to 4 months old Fresh (not aged)
Rennet Type Microbial
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