Boursin Cheese vs Brick Cheese

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Brick Cheese is semi-hard, washed-rind and made from cow milk, originating in United States.

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 Is Brick Cheese?

Brick cheese is a Wisconsin cheese pressed into brick shape and ripened on the surface with Brevibacterium linens. Young, it is sweet, mild and melts well; aged, it smells stronger and tastes nuttier. It is the traditional cheese on Detroit-style pizza.

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

• Origin: Boursin Cheese (France), Brick Cheese (United States)
• Texture: Boursin Cheese (Soft, creamy), Brick Cheese (Semi-hard, washed-rind)
• Rind: Boursin Cheese (None), Brick Cheese (washed)
• Aging: Boursin Cheese (Fresh (not aged)), Brick Cheese (Best enjoyed at between 10 and 12 weeks)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Brick Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age character. On the nose, Boursin Cheese offers mild, contrasted with Brick Cheese's pungent, rich. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Brick Cheese leans toward sweet and mild when unaged, nuttier with a stronger smell after aging. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Brick Cheese at best enjoyed at between 10 and 12 weeks.

Can You Substitute Boursin Cheese for Brick Cheese?

In most recipes, Boursin Cheese and Brick Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for semi-hard, washed-rind. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age notes.

Which Is Better, Boursin Cheese or Brick Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Boursin Cheese. For a semi-hard, washed-rind profile, Brick Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Brick Cheese fits dishes calling for sweet and mild when young, matures into strong, ripe cheese with age.

Frequently Asked Questions

Is Boursin Cheese the same as Brick Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Brick Cheese comes from United States. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Brick Cheese best enjoyed at between 10 and 12 weeks.

Is Boursin Cheese similar to Brick Cheese?

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

Can I substitute Boursin Cheese for Brick Cheese?

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

Does Boursin Cheese taste like Brick Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Brick Cheese is sweet and mild when young, matures into strong, ripe cheese with age. Aromas also diverge. Boursin Cheese leans mild, and Brick Cheese is closer to pungent, rich.

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.

What is Brick Cheese made of?

Brick Cheese is made from cow milk. It's typically aged best enjoyed at between 10 and 12 weeks. It originates in United States.

Which should I choose, Boursin Cheese or Brick Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft, creamy, while Brick Cheese is semi-hard, washed-rind.