SEE ALSO: All the different types of technologies used to make cheese →

What is a flavoured cheese?

Flavoured cheese is cheese that incorporates additional ingredients to enhance or transform its natural taste. These ingredients—ranging from herbs and spices to fruits, nuts, and even alcohol—are carefully chosen to complement the cheese’s texture and profile.

Cheesemakers can flavour cheese during or after production:

• During production: Spices, herbs, or chopped fruits are mixed into the curds, spreading flavours evenly.
• After production: Cheeses are coated, soaked, or rubbed with flavouring agents like wine, smoke, or paprika.

Flavoured cheeses create new taste experiences while preserving the cheese’s unique texture. They can be subtle or bold, appealing to a wide variety of palates.

A brief history of flavoured cheese

The history of flavoured cheese is as old as cheesemaking itself. Ancient cheesemakers in the Mediterranean added herbs, honey, and spices for preservation and taste. Caraway seeds, still popular today, were a staple in early European cheeses to aid digestion.

In medieval Europe, monasteries experimented with flavouring cheeses using local ingredients like garlic and wine. These flavoured cheeses became prized delicacies, often reserved for special occasions or as signs of hospitality.

By the 16th century, fruit-flavoured cheeses emerged in England. Dried fruits were added for sweetness, a tradition that continues with cheeses like White Stilton with apricots.

In the modern era, flavoured cheeses have grown in popularity thanks to the artisanal cheese movement. Innovative combinations—such as coffee-rubbed Barely Buzzed or whisky-infused Cheddar—showcase the creativity of today’s cheesemakers.

Which types of cheese work best with flavouring?

Flavouring can enhance most cheeses, but certain types lend themselves particularly well to added ingredients. A cheese’s texture, flavour profile, and production method often determine how successfully it pairs with herbs, spices, fruits, and other flavourings.

Soft and fresh Cheeses

Soft and fresh cheeses, such as cream cheese, goat cheese and Ricotta, are excellent for flavouring. Their mild and creamy base acts as a blank canvas, allowing additional ingredients to shine.

• Why they work: These cheeses have subtle flavours, making them ideal for bold ingredients like garlic, herbs or fruit. Their spreadable texture also allows for even distribution of flavours.
• Examples:
  • Garlic & Herb infused Boursin.
  • Goat cheese with cranberries or blueberries.

Semi-soft cheeses

Semi-soft cheeses like Havarti, Monterey Jack and Wensleydale are also great for flavouring. Their smooth, pliable texture absorbs spices, herbs and liquids well.

• Why they work: These cheeses balance mildness with enough body to hold up to bold flavours without becoming overwhelmed.
• Examples:
  • Caraway Kümmelkäse
  • Havarti with dill
  • Wensleydale & Cranberry.
  • Pepper Jack with jalapeños.

Hard cheeses

Hard cheeses, such as Cheddar and Parmesan, are versatile for flavouring, particularly when aged. These cheeses often take on the flavour of their added ingredients without losing their identity.

• Why they work: Their rich, nutty profiles pair beautifully with strong additions like chillies, nuts or alcohol. Flavouring also highlights their natural complexity.
• Examples:
  • Barely Buzzed is a coffee flavoured Cheddar.
  • Parmesan with truffle.

Blue cheeses

Blue cheeses, such as Stilton and Gorgonzola, are unique in their ability to pair with sweet flavours. Their pungent, tangy profiles create a striking contrast with fruits and honey.

• Why they work: The bold, salty taste of blue cheese complements delicate sweetness and adds complexity.
• Examples:
  • Rogue River Blue with pear brandy
  • Gorgonzola with walnuts and honey.

Goat and sheep milk cheeses

Goat and sheep milk cheeses, whether soft or firm, are popular choices for flavouring. Their tangy and earthy notes blend seamlessly with spices, fruits or wine.

• Why they work: These cheeses have a unique character that pairs well with bold and acidic flavours.
• Examples:
  • Murcia al Vino, soaked in red wine.
  • Ibores, dusted with paprika.

Cheeses with bloomy rinds

Cheeses with natural bloomy rinds, such as Brie or Camembert, can also take on added flavours. Flavouring is often applied to the rind itself, infusing the cheese over time.

• Why they work: The rind serves as a barrier and flavour reservoir, allowing subtle infusions without overpowering the cheese.
• Examples:
  • Brie with truffles.
  • Camembert with calvados

Cheeses less suited for flavouring

While most cheeses work well with flavouring, highly aged or complex cheeses like Gruyère, Comté or aged Manchego are less frequently flavoured. Their natural flavours are already nuanced and may not benefit from additional ingredients.

Ultimately, the best cheeses for flavouring are those with a mild or balanced profile, allowing added ingredients to complement rather than clash.

How to serve flavoured cheeses

Flavoured cheeses bring exciting taste experiences to the table, but how you serve them can make all the difference. From pairings to presentation, here are some tips to showcase these unique cheeses:

Pairing flavoured cheeses

Flavoured cheeses work well with specific accompaniments that enhance their added ingredients. Here are some classic pairings:

• Herb-infused cheeses: Pair with crusty bread or water crackers to highlight delicate flavours. Serve alongside crisp white wines or herbal teas.
• Spiced cheeses: Match bold flavours like paprika or chilli with sweet chutneys, figs or honey for balance. A malty ale or smoky whisky complements these cheeses beautifully.
• Fruit-flavoured cheeses: Pair with fresh fruit, nuts, or lightly toasted brioche. Sweet dessert wines like Moscato or Port are excellent choices.
• Alcohol-infused cheeses: Serve with the same drink used for flavouring, such as whisky or wine, for a cohesive experience.

Cheeseboard ideas

Flavoured cheeses make stunning centrepieces on cheeseboards. To create a balanced spread:

• Include 3–5 flavoured cheeses with varying textures (e.g., a creamy Brie with truffles, a smoked Gouda and a Gorgonzola with walnuts).
• Add neutral sides like plain crackers or baguette slices to avoid overwhelming the palate.
• Complement with accompaniments that echo or contrast the cheese’s flavours, such as fresh herbs for herb cheeses or chocolate for coffee-rubbed cheeses.

Serving temperatures

Flavoured cheeses taste best at the right temperature:

• Soft cheeses: Let them sit at room temperature for 30–45 minutes before serving to enhance their creaminess.
• Hard cheeses: Allow them to warm slightly to release their full flavour profile.

Presentation tips

Flavoured cheeses often have striking appearances, such as vibrant spice coatings or fruit-studded interiors. Showcase their beauty by:

• Pre-slicing hard cheeses into wedges or cubes for easy serving.
• Leaving soft cheeses whole with a cheese knife nearby, encouraging guests to cut their portions.
• Using slate or wooden boards to contrast colourful cheeses and create a rustic, inviting look.

Flavoured cheeses are versatile and can elevate any gathering with their variety and charm. Pair thoughtfully, serve at the right temperature, and let their bold flavours shine!

Can you cook with flavoured cheeses?

Absolutely! Flavoured cheeses can add a unique twist to your favourite recipes. Their infused ingredients enhance dishes with minimal effort, making them a versatile choice for cooking. However, certain factors should be considered when using flavoured cheeses in the kitchen.

When to use flavoured cheeses in cooking

Flavoured cheeses work best in recipes where their added ingredients complement or enhance the dish. They’re ideal for:

• Sauces: Use herb-infused Havarti or garlic Boursin in creamy pasta sauces. Their flavours blend smoothly without needing extra seasoning.
• Baking: Incorporate fruit-flavoured cheeses like White Stilton with apricots into scones or cheesecakes for a sweet touch.
• Gratins: Add a smoked cheese, such as smoked Gouda, to potato gratins or mac and cheese for a rich, smoky flavour.
• Stuffing: Use spiced cheeses like paprika-coated Ibores in stuffed peppers or mushrooms for a punch of flavour.
• Pizzas and flatbreads: Sprinkle chilli-infused Cheddar or truffle Brie over dough for a gourmet flair.

Cooking tips for flavoured cheeses

To get the best results, keep these tips in mind:

• Meltability: Soft or semi-soft flavoured cheeses like Gouda or Havarti melt smoothly, making them perfect for sauces or toppings. Harder cheeses, like coffee-infused Cheddar, may take longer to melt but provide intense flavour.
• Balancing flavours: Flavoured cheeses already have strong profiles, so adjust other seasonings in your recipe to avoid overpowering the dish.
• Avoid high heat: High temperatures can mute delicate flavours, such as herbs or truffles. Use gentle heat when cooking to preserve their essence.
• Add last: For dishes like soups or casseroles, stir in flavoured cheeses at the end of cooking to maintain their taste.

What to avoid

Some flavoured cheeses may not work well in certain dishes:

• Sweet cheeses: Avoid adding fruit-flavoured cheeses to savoury dishes unless the pairing is intentional, such as cranberry Wensleydale in a salad.
• Highly aromatic cheeses: Strong flavours like coffee-rubbed cheeses may not suit every recipe. Use them sparingly in cooking to avoid overwhelming the dish.

Cooking with flavoured cheeses is a delightful way to elevate everyday meals. Experiment with different varieties and let their distinctive profiles inspire your next culinary creation!

Conclusion

Flavoured cheeses add excitement to any table, showcasing how versatile and creative cheese can be. From historical roots to modern innovations, they delight palates and inspire pairings. Next time you’re shopping for cheese, why not try something new? Explore flavoured cheeses and elevate your meals or cheeseboards.

Let us know your favourite flavoured cheese in the comments below!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Flavoured Cheese 101: Best Types, Pairings & Recipes appeared first on Cheese Scientist.

SEE ALSO: The best non-dairy ingredients used to flavour cheese around the world →

What is Murcia al Vino?

Murcia al Vino originates from the Murcia region in southeastern Spain, a sun-soaked area renowned for its goat farming. The cheese is made from the rich, high-quality milk of the Murciana goat, a breed native to the region.

What sets this cheese apart is its unique ageing process. During maturation, the cheese is bathed in red wine made from Monastrell grapes, also native to Murcia. This wine bath gives the rind its striking purple hue while infusing the cheese with subtle fruity and floral notes.

The result is a semi-soft cheese with a creamy white interior and a smooth, sliceable texture. Its mild, tangy flavour is approachable for those new to goat cheese yet satisfying for seasoned cheese lovers.

How is Drunken Goat made?

The production of Murcia al Vino is a meticulous process that combines tradition and innovation. The cheese is made from pasteurised goat’s milk, which is curdled and formed into wheels. These wheels are aged for 45 to 75 days, during which they are washed several times with red wine.

The wine-washing process serves two purposes: it enhances the cheese’s flavour and creates its signature appearance. The cheese absorbs the fruity aroma of the wine, while the rind develops a deep purple colour that contrasts beautifully with the creamy interior.

This process ensures that every wheel of Murcia al Vino reflects the heritage and craftsmanship of the Murcia region.

Why is it called “Drunken Goat” cheese?

In the U.S., Forever Cheese market Murcia al Vino as “Drunken Goat” cheese, a playful name that highlights its wine-washed rind. While the name adds a bit of humour, it also captures the essence of the cheese: a blend of rich goat’s milk and the indulgent flavours of wine.

The rise of Drunken Goat in America

This flavoured goat milk cheese’s popularity in the U.S. didn’t happen by chance. Several factors contributed to its rise:

1. The visual appeal of wine-washed cheeses: American consumers love foods that are as beautiful as they are delicious. Murcia al Vino’s deep purple rind makes it a showstopper on any cheese board.
2. The growing love for goat cheese: Goat cheese has been trending in the U.S. for decades due to its creamy texture and tangy flavour. Drunken Goat’s mild taste makes it an accessible option for those new to goat cheese.
3. Artisanal and imported cheese boom: As interest in artisanal and imported cheeses grew, Drunken Goat found a niche among cheese enthusiasts. Its Spanish roots and traditional production process appealed to those seeking authentic, high-quality products.
4. Support from brands like Mitica: Importers like Forever Cheese, a prominent name in the U.S. specialty food market, have played a crucial role in bringing Drunken Goat to American tables. Forever Cheese partners with Spanish producers to import the cheese, ensuring its quality and authenticity. Thanks to their efforts, it’s now widely available in specialty cheese shops and gourmet grocery stores under their Mitica brand.
5. Perfect for entertaining: Americans love to entertain, and cheese boards are a go-to option for parties. Drunken Goat’s striking appearance, creamy texture and compatibility with wine make it a popular choice for hosts looking to impress.

What does Murcia al Vino taste like?

Murcia al Vino is a semi-soft cheese with a creamy, moist texture that melts in your mouth. Its flavour is mild and tangy, with a hint of sweetness from the red wine bath. The wine also lends the cheese a subtle aroma of grapes, adding a layer of sophistication to its taste.

Unlike stronger goat cheeses, this cheese is approachable and versatile, making it a hit with a wide audience.

Pairing Murcia al Vino

Murcia al Vino’s versatility makes it a star in pairings:

• Wine: Pair it with Spanish wines like Monastrell or Tempranillo. For a contrast, try it with a crisp white wine or sparkling cava.
• Fruit and nuts: Serve with fresh figs, grapes, pears, or a handful of roasted almonds.
• Honey and crackers: A drizzle of honey over a slice of Murcia al Vino on a gluten-free cracker is divine.
• Cured meats: Add some slices of jamón or chorizo to your cheese board for a Spanish-themed feast.

Cooking with Murcia al Vino

Drunken Goat isn’t just for cheese boards—it’s also a fantastic ingredient for cooking. Its creamy texture makes it perfect for melting into sandwiches, quesadillas and pasta dishes. Its mild flavour enhances recipes without overpowering other ingredients.

For example, try using it in:

• A grilled cheese sandwich with caramelised onions.
• A salad with arugula, walnuts and a red wine vinaigrette.
• A baked dish like a gratin or tart.

Tips for serving and storing

To enjoy Murcia al Vino at its best, let it come to room temperature before serving. This enhances its flavour and creamy texture.

Store any leftovers in the fridge wrapped in cheese paper or wax paper to preserve its freshness. Avoid plastic wrap, which can trap moisture and alter the flavour.

Conclusion

Murcia al Vino, or “Drunken Goat” cheese, is more than just a cheese—it’s a celebration of Spanish tradition and craftsmanship. From its origins in Murcia to its growing popularity in the U.S., this wine-washed goat cheese has won hearts with its unique flavour, stunning appearance and versatility.

Next time you’re at a cheese counter, look for the distinctive purple rind of Murcia al Vino. With a little help from Forever Cheese, you can bring a taste of Spain to your table and discover why this cheese has become a favourite across America.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Murcia al Vino: The Drunken Goat Cheese That Captivates America appeared first on Cheese Scientist.

SEE ALSO: Our guide to the ultimate “guilty-pleasure” cheeses from around the world →

History and origins

The story of Boursin begins in a small village in Normandy in 1957. François Boursin decides to take the plunge and creates a fresh cheese (fromage frais), without realising that his name will become globally known.  

In 1963, after two years of work, François Boursin develops a new recipe and officially launches his Boursin Ail & Fines Herbes (Garlic & Fine Herbs). 

Unsurprisingly, this recipe, inspired by the Normandy peasant tradition quickly becomes a staple in the French diet. 

Growing popularity of Boursin

In 1968, Boursin revolutionises the market for fresh cheese, after being the first cheese brand to be featured in a television commercial. 

Viewers discover a famous actor playing the role of an insomniac plagued by an irresistible craving for Boursin. The man gets out of bed in his pyjamas and rushes to the refrigerator, chanting “Du Boursin®, Du Boursin®…” eighteen times. 

In 1972, the famous slogan “Du pain, du vin, du Boursin” (Bread, wine, Boursin) is a stroke of genius that leaves a lasting impression on several generations. The slogan is still etched in people’s memories. 

Acquisition and global markets

In 2007, Boursin was acquired by the multinational food company Groupe Bel, which helped further expand its distribution and availability worldwide. Of course, Groupe Bel also owns and operates some other famous French brands like La Vache Qui Rit, Babybel and Kiri. 

Over the years, Boursin has continued to introduce new flavours and variations, catering to different tastes and preferences. 

Today, Boursin is widely recognised and enjoyed globally, making it one of the most popular brands of flavoured cheese spreads in the world.  

What type of cheese is Boursin?

Boursin is a type of fresh cheese, specifically categorised as a soft cheese. It is based off a classic cow’s milk cheese from Normandy called Gournay and is enriched with cream during production.

Consequently, Boursin has a deliciously creamy texture and is often infused with various flavours, such as herbs, garlic, shallots, spices and more.  

Boursin Cheese is known for its spreadable consistency and mild, slightly tangy taste, which makes it a versatile choice for snacking, spreading on crackers or bread, and using in various culinary applications.  

It is typically sold in small, round portions and is a popular choice for cheeseboards and appetisers due to its creamy and flavourful nature. 

Varieties and flavours

One of the most enticing aspects of Boursin is its variety of flavours. These include: 

1. Garlic & Fine Herbs: The classic Boursin flavour, known for its creamy texture and the perfect balance of garlic and fresh herbs. It’s incredibly versatile and pairs well with almost anything.
2. Shallot & Chive: This flavour adds a subtle sweetness from shallots and a mild oniony kick from chives, creating a creamy and aromatic cheese that’s perfect for spreading on crackers or bread.
3. Black Pepper: If you’re a fan of a little heat, the Black Pepper Boursin is a delightful choice. The cracked black pepper adds a zesty punch to the creamy cheese.
4. Trio of Nuts: This is easily the nuttiest of the Boursin range. The Trio of Nuts features pecans, cashews and walnuts.
5. Fig & 3 Nuts: This flavour offers a sweet and tangy twist by adding figs to the trio of nuts.

Is Boursin Cheese healthy?

When it comes to Boursin’s nutritional aspects, there are a few considerations to keep in mind: 

Does Boursin contain gluten?

For individuals with gluten sensitivities or celiac disease, it’s important to note that Boursin is generally considered gluten-free. The primary ingredients in Boursin include milk, cream, cheese cultures, salt, and various flavourings.  

These ingredients are naturally gluten-free. However, if you have severe gluten allergies, it’s advisable to check the label for any potential cross-contamination risks in the manufacturing process.  

Moreover, look out for any gluten-containing flavourings that might be present in specific Boursin flavours (though this is less common). 

Lactose content in Boursin

Boursin, like most dairy products, contains lactose. However, the lactose content in Boursin may be lower than in some other dairy products due to the fermentation process that transforms lactose into lactic acid.  

Many people with mild lactose intolerance may tolerate small amounts of cream cheese like Boursin. However, individual tolerance levels can vary.  

If you have lactose intolerance, consider trying a small amount of Boursin to see how your body reacts or opt for lactose-free alternatives. 

Can you eat Boursin Cheese when pregnant?

Pregnant women can generally enjoy Boursin in moderation. However, there are a few things to be aware of. Boursin is made from pasteurised milk, which reduces the risk of harmful bacteria like Listeria.

Additionally, some Boursin flavours contain herbs or spices that pregnant women might want to consume in moderation. It’s always a good idea to consult with a healthcare professional for personalised dietary recommendations during pregnancy.

In conclusion, Boursin can be a tasty addition to your diet, but like any food, moderation is key, and individual dietary restrictions or sensitivities should be considered.

As with any dietary concerns, it’s best to consult with a healthcare provider or registered dietitian for personalised guidance based on your specific needs and health status.

You can read our complete analysis of the nutrition facts of Boursin here.

Pairing and serving suggestions

Boursin Cheese’s versatility makes it a delightful addition to various culinary experiences. Here are some serving suggestions to help you enjoy the creamy goodness of Boursin: 

Cheese board

Create an enticing cheese board by pairing different flavours of Boursin with a variety of crackers, fresh fruits and nuts. The creamy texture and flavourful profiles of Boursin complement an array of accompaniments. 

Appetisers

Spread Boursin on baguette slices to make bite-sized appetisers that are perfect for gatherings and parties. 

Sandwiches and wraps

Elevate your sandwiches and wraps by spreading Boursin Cheese as a flavourful spread. It pairs exceptionally well with deli meats, smoked salmon or grilled vegetables. 

Salad dressings

Make creamy and herb-infused salad dressings by mixing Boursin with a touch of olive oil, vinegar and your favourite seasonings. Drizzle it over salads for an extra layer of flavour. 

Sides and dips

Finally, use Boursin as a dipping sauce for fresh vegetables, pretzels or as a delicious topping for baked potatoes. It can also be a tasty addition to mashed potatoes or grain-based side dishes. 

With these serving suggestions, you can explore the versatility of Boursin and delight in its creamy, tasty goodness in a variety of culinary contexts.  

Whether you’re hosting a gathering, preparing a quick snack, or experimenting with creative dishes, Boursin can elevate your culinary experiences. 

Best recipes using Boursin

Beyond its role as a spread or dip, Boursin excels in the kitchen. Try mixing it into scrambled eggs, mashed potatoes or even as a creamy pizza base.  

The possibilities are limited only by your imagination, but you can start with one of these three. 

1. Boursin-Stuffed Chicken Breast

Indulge in a gourmet dining experience with Boursin-Stuffed Chicken Breast.  

This recipe elevates ordinary chicken into a mouth-watering masterpiece. Each boneless, skinless chicken breast is carefully filled with creamy Boursin Cheese and fresh spinach, resulting in a succulent and flavourful dish.  

Searing the chicken to a golden brown before baking locks in the juices. And when you cut into it, you’ll discover a luscious, melted Boursin surprise. This dish is perfect for a special dinner at home. 

2. Boursin and Bacon Pasta

Indulge in a comforting and flavourful pasta dish with Boursin and Bacon Pasta.  

Cook your favourite pasta according to package instructions and toss it with a creamy sauce made by melting Boursin into thickened cream or milk. Add crispy bacon bits and garnish with fresh herbs like chives or parsley.  

The result is a rich and creamy pasta dish with the smoky goodness of bacon and the luxurious texture of Boursin. Without a doubt, this is the ultimate comfort food for cheese and pasta lovers. 

3. Boursin and Herb Stuffed Mushrooms

Elevate your appetiser game with these Boursin and Herb Stuffed Mushrooms. Hollowed-out mushroom caps are generously filled with a mixture of Boursin, fresh aromatic herbs, and crispy breadcrumbs.  

As they bake, the mushrooms absorb the creamy, herby goodness of the Boursin, creating a harmonious blend of textures and flavours. Each bite offers a delightful crunch from the breadcrumbs, the earthy taste of mushrooms, and the rich, creamy essence of Boursin Cheese.  

Undoubtedly, these stuffed mushrooms make for an elegant and irresistible appetiser at any gathering. 

How to store Boursin

Like all cheeses, Boursin deserves proper care to maintain its freshness and taste. Here are some essential guidelines on how to store Boursin: 

Refrigeration is key

Boursin is a dairy product and should be stored in the refrigerator at all times. The cool and consistent temperature of the fridge helps preserve its freshness and prevents the growth of harmful bacteria. 

Keep it sealed

Once you’ve opened the Boursin package, reseal it tightly. If the original packaging is not resealable, transfer the cheese to an airtight container or wrap it tightly in plastic wrap. This helps prevent the cheese from drying out and absorbing odours from other foods in the refrigerator. 

Avoid cross-contamination

Store Boursin Cheese away from strong-smelling foods in the refrigerator. Cheese easily absorbs odours, so it’s best to keep it in a separate compartment or drawer. 

Consume promptly

Boursin is freshest when consumed within its recommended shelf life, which is usually indicated on the packaging. While it may remain safe to eat for a short period after this date, for the best taste and quality, it’s advisable to enjoy it within the suggested timeframe. 

Can you freeze Boursin Cheese?

Boursin Cheese is not ideal for freezing. The creamy texture may change, becoming crumbly or grainy, and the flavours can be altered. Freezing is not recommended if you want to preserve the original quality of the cheese. 

You can read our complete article on why you shouldn’t freeze cheese by clicking here. 

Conclusion

In the world of gourmet cheeses, Boursin is a star that shines brightly. Its creamy texture and versatile flavours make it a favourite among cheese lovers.  

Whether you’re enjoying it on a casual evening with friends or incorporating it into a special recipe, Boursin adds a touch of luxury to any culinary experience. 

Don’t hesitate to explore its various flavours, get creative in the kitchen and share your love for this creamy delight with friends and family. Boursin is more than just a dairy product; it’s a symbol of indulgence and culinary craftsmanship. 

If you have any favourite Boursin recipes or serving suggestions, we’d love to hear about them in the comments below. For more culinary inspiration and gourmet cheese recommendations, stay tuned to our blog. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post What Type Of Cheese Is Boursin? (French Flavoured Cheese) appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What type of cheese is Boursin?

Boursin is a type of spreadable cheese that originated in France. It is known for its creamy texture and flavourful taste, which is a result of blending cream cheese with various herbs and spices.

Boursin cheese typically includes ingredients like garlic, parsley, chives and pepper, although there are several different flavours available, each with its own unique combination of herbs and seasonings.

Boursin cheese is versatile and can be used in a variety of ways. It is commonly spread on crackers, bread or bagels. It can also be used as a dip for vegetables or fruits. Additionally, Boursin cheese is often used in recipes to add a creamy and flavourful element to dishes such as pasta, salads and stuffed meats.

The brand Boursin was established by François Boursin in 1957, and since then, it has become popular worldwide for its rich and indulgent flavour profile.

Nutrition fact sheet

Nutrition facts summary for Boursin Garlic & Herb

Due to its high fat and low carbohydrate contents, Boursin is a great cheese for people following a ketogenic diet. Moreover, Boursin is made with pasteurised cow’s milk. This fact, combined with its lack of rind, make Boursin safe to eat during pregnancy. 

However, like other fresh cheeses, Boursin is high in moisture and relatively high in lactose. As such, the regular versions of Boursin should be avoided by lactose intolerant cheese lovers. Having said that, there is a dairy-free version available that is lactose free.

Finally, Boursin contains very high levels of cholesterol. As such, people who have high cholesterol and are on a restricted diet should avoid this French fresh cheese.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Boursin Garlic & Herbs Nutrition Facts (Is Boursin Bad For You?) appeared first on Cheese Scientist.

SEE ALSO: Complete guide to flavoured cheeses from around the world →

What is a smoked cheese?

No, this is not a trick question. A smoked cheese is quite simply a cheese that has been naturally cured with wood smoke after production. Around the world, there are a number of smoked cheeses available covering all types of cheeses.

And, of course, you can also buy your favourite cheese and smoke it yourself at home. 

What do smoked cheeses taste like?

I could tell you that smoked cheeses taste smoky but that wouldn’t be very helpful, would it? So, what do they taste like? Well, the flavour will vary depending on two main factors: your choice of cheese and the type of wood used to generate smoke. 

Having said that, there are certainly some flavour traits that you will come across in most smoked cheeses.

When smoked properly, any type of cheese will show delicate nuances of meaty, earthy and toasty. And those flavour notes should delicately complement the innate flavours of the cheese. 

Different methods to smoke cheese

Currently, you will find three different types of smoked cheeses available commercially. Let’s take a quick look at each method.

Cold smoked cheese

Cold smoking involves smoking cheese at relatively low temperatures. In fact, the temperate used will be below 32°C (90°F) in order to protect the integrity of the cheese. Moreover, this process takes place over a minimum of two hours to allow the smokiness to gradually and gently penetrate the texture of the cheese.

Without a doubt, this type of smoking produces the best results with cheese. And it will work wonders on most types of cheese. 

Hot smoked cheese

In hot smoking, the operator places the food item right next to the fire that produces the smoke. As a result, temperatures can reach between 80°C to 150°C (175°F to 300°F). While this method can yield spectacular results with meat and fish, it can be quite harsh for cheese.

You can still use this method on some firmer cheeses such as Jarlsberg, Cheddar and Gouda but will have to keep the temperature below their melting point. 

Artificially flavoured smoked cheese

Sadly, the majority of “smoked” cheeses available at your local grocery store will not have been naturally smoked. Indeed, the smoky flavour and aroma are added post production using aromatic chemicals. And, more often than not, the brownish colour on the rind will have been created using colouring agents.

Unsurprisingly, we recommend that you steer clear of such cheeses if you want to experience a true smoked cheese. 

Why you should smoke your own cheese

While there are a number of great naturally smoked commercial cheeses around, we highly recommend that you smoke your own cheese at home. Undoubtedly, home smoking will cost less that buying already smoked cheeses.

Also, you can choose your own favourite cheese, smoke flavour and control the intensity of the smokiness. 

What you need to smoke cheese

The first piece of equipment you will need is a vessel for the smoking. If you have an outdoors smoker, this will be ideal. But you don’t actually need to invest in one if you don’t already own one. Indeed, any outdoors grill can be used together with a smoke tube and wood pellets. 

Some other optional pieces of equipment that will come in handy will be: 

• Butane torch 
• Thermometer 
• Parchment paper 
• Vacuum sealer 

Best cheeses for home smoking

Undoubtedly, the choice of which cheese to smoke at home comes down largely to personal preference. But we definitely have some recommendations for you to base your selection on.

As a general rule, pressed cheeses with semi-hard to hard textures tend to be the best cheeses to smoke. Some examples in this category include (but are not restricted to) Cheddar, Gouda and Gruyère. 

The main reason for this is that the firmer cheeses tend to tolerate temperatures close to 32°C (90°F) better. And their denser textures allow the aroma and the flavour of the wood smoke to slowly penetrate the cheese without overpowering the existing flavours. 

Having said that, pasta filata cheeses such as Mozzarella, Provolone and Scamorza are also great options for home smoking. Due to their delicately mild flavours, those cheeses are beautifully elevated by the smokiness imparted by the wood. You can read more about our cheese recommendations for home smoking by clicking here.  

Commercial examples of naturally smoked cheeses

As we have mentioned before, home smoking is your best option. But you can also buy some great artisanal cheeses that have been naturally smoked. Let’s have a look at some of our favourites. 

Scamorza

Among the world’s most famous smoked cheeses, Scamorza holds a unique place as Italy’s answer to the rich, aromatic tradition of smoking dairy. The cold-smoking process over wood chips enhances its slightly tangy flavour while preserving its signature elasticity, making it a favourite for melting into pasta dishes, sandwiches, and grilled delicacies.

What sets Scamorza apart is its heritage as a pasta filata cheese, sharing similarities with Mozzarella yet offering a firmer bite and a more intense taste. Its golden-brown rind hints at its smoky depths, while the inside remains smooth and supple. Whether used in a traditional Italian dish or incorporated into modern culinary experiments, Scamorza affumicata exemplifies how smoking can transform a simple cheese into a gourmet experience.

Rogue Creamery Smokey Blue

Smokey Blue is a blue cheese made by Rogue Creamery in Oregon, USA. To produce the world’s first smoked blue cheese, David Gremmels cold smokes carefully selected wheels over Oregon hazelnut shells. Afterwards, he matures each wheel in a case for a minimum of 90 days. 

Overall, the slow smoking process infuses the cheese with unique qualities. Indeed, this Smokey Blue exhibits aromas of barrel-aged vanilla, bread pudding, and candied bacon. In addition to this, your palate will detect spicy-sweet flavours of honey, apple, and nectarine. And a mild “blue” finish. 

Quicke’s Oak Smoked Cheddar

The second cheese on our list is a more conventional smoked cheese. Indeed, the practice of smoking Cheddar goes back a few centuries in the United Kingdom and Quicke’s make one of the best versions.  

Handcrafted using milk from their grass-fed cows, Quicke’s cloth-bind and naturally mature their truckles of Cheddar for nine to twelve months. Subsequently, they carefully select their best wheels to smoke over oak chips from trees grown on their own estate.

As a result, Quicke’s Oak Smoked Cheddar displays a sensuously smoky, buttery flavour. 

De Kaasrokerij Smoked Gouda

Gouda is another cheese that has been smoked for generations. While you will be able to find a range of smoked Gouda at your local deli, the likelihood that is was naturally smoked is very low. De Kaasrokerij Smoked Gouda is a stellar example of an artisanal cheese that has been naturally smoked using a blend of woods. 

Made from thermized milk in the Netherlands, this Gouda displays sweet notes of caramel and a woody, smoky quality imparted by the slow smoking. Moreover, its rind is a beautiful dark brown colour due to the extended exposure to smoke.

This special Gouda won Gold at the International Cheese Awards in its category. 

Brézain Smoked Raclette

With a slightly softer texture than Cheddar and Gouda, we find Brézain Smoked Raclette. This pressed cooked cheese originates from the Haute-Savoie region of France and is made with pasteurised cow’s milk.

After making the cheese, Jean Le Gléour exposes each wheel of Raclette to smoke generated from a beech wood fire.  

The end result is a pressed cheese with a rich brown rind and a semi-soft off-white paste. The smokiness is well distributed throughout the cheese and adds a nutty quality to the already flavoursome cheese. 

San Simón

This traditional smoked cheese originates from Galicia in north-western Spain. To this day, artisanal cheesemakers make San Simón using local milk and unique conical moulds.  

After maturing for two months, the cheese develops a natural rich ochre rind around a semi-firm paste. More often than not, the interior of the cheese presents with small opening and is pale yellow in colour. Overall, San Simón has a fairly mild flavour with notes of butter and delicate smoke.   

Oscypek

Oscypek, one of Poland’s most famous cheeses, is instantly recognizable for its spindle shape and intricate patterns. Crafted from sheep’s milk by highland shepherds in the Tatra Mountains, this smoked cheese carries a distinctive flavour and a rich history.

Traditionally, shepherds make Oscypek in bacówki, small wooden huts where sheep graze during the summer months. Strict customs have been passed down through generations, ensuring that each cheese is made according to time-honoured techniques.

In 2007, the European Union granted Protected Designation of Origin (PDO) status to Oscypek. This certification guarantees that only cheese made in the Tatra Mountains using traditional methods can be called Oscypek. Cheeses produced outside this region, or with different techniques, cannot carry the name.

How to serve smoked cheese

Once again, this largely depends on your personal preference but we certainly have some suggestions for you. When smoked properly, most cheeses will have a flavour and texture profile that is good enough to serve as a table cheese. In addition to this, smoked cheeses also excel as an ingredient in cooking. Indeed, they will make an excellent addition to dishes such as Pizza (e.g., Scamorza), Cheese Burgers (e.g., Pepper Jack) and Mac & Cheese (e.g., Gouda).  

Some other great recipes using smoked cheese include: 

• Pasta
• Dips 
• Cheese Sauce 
• Nachos 
• Omelette 

Conclusion

In summary, smoked cheeses offer a tantalising blend of tradition and innovation, captivating cheese enthusiasts worldwide. Their smoky flavours and diverse textures elevate any culinary experience, from casual gatherings to gourmet feasts.

This ancient craft reflects the creativity of artisans and chefs, who continually experiment with techniques and flavours. Smoked cheeses are not just culinary delights; they embody a rich heritage and passion for craftsmanship.

Each bite invites you on a flavourful journey, showcasing the artistry and expertise behind this timeless delicacy. So, indulge and savour the smoky allure – it’s more than just cheese; it’s a celebration of taste, tradition and culinary mastery.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

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