, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Blue Cheese vs Boursin Cheese
Blue Cheese
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
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 that is typically raw or pasteurized. Boursin Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Boursin Cheese has a fat content of high and a moisture content of around 30-50%. Boursin's texture can be described as "soft and creamy".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Boursin Cheese's rind is described as none , with microbial rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Boursin is ranked #110 out of 996 types based on community views.
Pairing Comparison
| Blue | Boursin | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Boursin pages.
Side-by-Side Comparison Table
| Blue Cheese | Boursin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Not Specified | Normandy |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | High |
| Moisture Content | Around 30-50% | Low |
| Rind | Natural | None |
| Texture | Crumbly, Creamy, Semi-Soft | Soft and creamy |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Garlic and herbs, pepper, or shallots and chive |
| Aroma | Strong, Pungent, Earthy, Funky | Mild |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White |
| Forms | Wheel, Block, Wedge, Crumbles | Foil-wrapped portions |
| Age | Typically aged 2-6 months | Fresh (not aged) |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Microbial |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft and creamy consistency, Boursin might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Boursin offers a garlic and herbs, pepper, or shallots and chive profile, ideal for different meals.
