Ash-Ripened Goat Cheese vs Boursin Cheese

In this article, we’ll explore the answers to the most common questions about Ash-Ripened Goat Cheese and Boursin Cheese, including:

• "What is the difference between Ash-Ripened Goat Cheese and Boursin Cheese?"
• "Is Ash-Ripened Goat Cheese and Boursin Cheese the same?"
• "How does Ash-Ripened Goat Cheese compare to Boursin Cheese cheese?"
• "How does the taste of Ash-Ripened Goat Cheese compare to Boursin Cheese?"
• "Is Ash-Ripened Goat Cheese or Boursin Cheese better?"

Comparing the Two Cheeses

Ranking

Ash-Ripened Goat is ranked #244 out of 377 types.

Boursin is ranked #105 out of 377 types.

Country of Origin

Ash-Ripened Goat Cheese comes from . Boursin Cheese originated from France.

Milk Type and Treatment

Ash-Ripened Goat Cheese is made with goat 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

Compare Ash-Ripened Goat Cheese to Other Cheeses

Compare Boursin Cheese to Other Cheeses