Boursault Cheese vs Camembert Cheese

Boursault Cheese is a soft, soft-ripened cow-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Boursault Cheese?

Boursault is a soft, soft-ripened cheese from France made from pasteurized cow's milk. It features a bloomy rind, which helps develop its creamy interior. The texture is exceptionally smooth and spreadable, making it a popular choice for spreading on bread or crackers. Its flavor is predominantly buttery, with a rich and mild taste that appeals to many palates. Boursault's approachable flavor and creamy texture make it a favorite for both casual snacking and more formal cheese platters. It pairs well with light wines, fruit, and nuts, enhancing its creamy character.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What's the Difference Between Boursault Cheese and Camembert Cheese?

• Milk treatment: Boursault Cheese (pasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Boursault Cheese (soft, soft-ripened), Camembert Cheese (soft, artisan)
• Rind: Boursault Cheese (bloomy), Camembert Cheese (Bloomy)
• Taste: Boursault Cheese (buttery), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Boursault Cheese Taste Like Camembert Cheese?

Boursault Cheese reads as buttery, while Camembert Cheese brings slightly sour, stronger than brie character.

Can You Substitute Boursault Cheese for Camembert Cheese?

In most recipes, Boursault Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for soft, artisan. Flavor-wise, Boursault Cheese reads as buttery while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Boursault Cheese or Camembert Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Boursault Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Boursault Cheese suits recipes that want buttery notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Boursault Cheese the same as Camembert Cheese?

No, they're distinct cheeses.

Is Boursault Cheese similar to Camembert Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Boursault Cheese for Camembert Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Boursault Cheese taste like Camembert Cheese?

Boursault Cheese reads as buttery, while Camembert Cheese is slightly sour, stronger than brie.

What is Boursault Cheese made of?

Boursault Cheese is made from cow milk (pasteurized). It originates in France.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Boursault Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursault Cheese is soft, soft-ripened, while Camembert Cheese is soft, artisan.