Asiago Cheese vs Boursin Cheese

Asiago Cheese is a cheese from Italy, while Boursin Cheese is soft and creamy and made from cow milk, originating in France.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

What Is Boursin Cheese?

Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.

What's the Difference Between Asiago Cheese and Boursin Cheese?

• Origin: Asiago Cheese (Italy), Boursin Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Boursin Cheese (Pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Boursin Cheese (None)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Boursin Cheese (Fresh (not aged))
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Boursin Cheese (Garlic and herbs, pepper, or shallots and chive)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Boursin Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Boursin Cheese brings garlic and herbs, pepper, or shallots and chive character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Boursin Cheese leans toward fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Boursin Cheese at fresh (not aged).

Can You Substitute Asiago Cheese for Boursin Cheese?

Asiago Cheese can stand in for Boursin Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Boursin Cheese brings garlic and herbs, pepper, or shallots and chive notes.

Which Is Better, Asiago Cheese or Boursin Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Boursin Cheese fits dishes calling for garlic and herbs, pepper, or shallots and chive.

Frequently Asked Questions

Is Asiago Cheese the same as Boursin Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Boursin Cheese comes from France. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Boursin Cheese fresh (not aged).

Is Asiago Cheese similar to Boursin Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Asiago Cheese for Boursin Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Boursin Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Boursin Cheese is garlic and herbs, pepper, or shallots and chive.

What is Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

What is Boursin Cheese made of?

Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.

Which should I choose, Asiago Cheese or Boursin Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.