Blue Cheese vs Boursin Cheese

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

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

Blue Cheese Overview

A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.

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

Blue is ranked #3 out of 377 types.

Boursin is ranked #105 out of 377 types.

Country of Origin

Blue Cheese comes from France. Boursin Cheese originated from France.

Milk Type and Treatment

Blue Cheese is made with cow, goat, or sheep 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 Blue Cheese to Other Cheeses

Compare Boursin Cheese to Other Cheeses