Boursin Cheese vs Brunost Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Brunost Cheese is semi-soft, whey and made from cow and goat milk, originating in Denmark, Finland, Germany, Iceland, Norway and Sweden.

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 Brunost Cheese?

Brunost is a Norwegian whey product made by boiling whey with milk and cream until the milk sugars caramelize. It is brown, sweet and firm enough to slice, and it is eaten like cheese on sandwiches, crispbread and waffles.

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

• Origin: Boursin Cheese (France), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
• Milk type: Boursin Cheese (Cow's milk), Brunost Cheese (cow's and goat's milk)
• Milk treatment: Boursin Cheese (Pasteurized), Brunost Cheese (pasteurized or unpasteurized)
• Texture: Boursin Cheese (Soft and creamy), Brunost Cheese (semi-soft, whey)
• Rind: Boursin Cheese (None), Brunost Cheese (natural)
• Aging: Boursin Cheese (Fresh (not aged)), Brunost Cheese (unaged, ready once packed and refrigerated)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Brunost Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Brunost Cheese brings caramel, sweet character. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Brunost Cheese leans toward sweet, caramel-like, with a tang that is stronger in goat's milk versions. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Brunost Cheese at unaged, ready once packed and refrigerated.

Can You Substitute Boursin Cheese for Brunost Cheese?

Boursin Cheese can stand in for Brunost Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for semi-soft, whey. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Brunost Cheese brings caramel, sweet notes.

Which Is Better, Boursin Cheese or Brunost Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Boursin Cheese. For a semi-soft, whey profile, Brunost Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Brunost Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Boursin Cheese the same as Brunost Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Boursin Cheese is made from cow milk; Brunost Cheese uses cow and goat. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Brunost Cheese unaged, ready once packed and refrigerated.

Is Boursin Cheese similar to Brunost Cheese?

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

Can I substitute Boursin Cheese for Brunost Cheese?

You can, but expect a shift in richness and milk character.

Does Boursin Cheese taste like Brunost Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Brunost Cheese is caramel, sweet.

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 Brunost Cheese made of?

Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It's typically aged unaged, ready once packed and refrigerated. It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.

Which should I choose, Boursin Cheese or Brunost Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Brunost Cheese is semi-soft, whey.