Boursin Cheese vs Cabrales Cheese

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Cabrales Cheese is semi-soft, blue-veined and made from cow milk, originating in Spain.

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 Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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

• Origin: Boursin Cheese (France), Cabrales Cheese (Spain)
• Milk treatment: Boursin Cheese (Pasteurized), Cabrales Cheese (unpasteurized)
• Texture: Boursin Cheese (Soft, creamy), Cabrales Cheese (Semi-soft, blue-veined)
• Rind: Boursin Cheese (None), Cabrales Cheese (Natural)
• Aging: Boursin Cheese (Fresh (not aged)), Cabrales Cheese (2 to 3 months)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Cabrales Cheese (Intense, piquant)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Cabrales Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Cabrales Cheese brings intense, piquant character. On the nose, Boursin Cheese offers mild, contrasted with Cabrales Cheese's strong. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Cabrales Cheese leans toward hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Cabrales Cheese at 2 to 3 months.

Can You Substitute Boursin Cheese for Cabrales Cheese?

In most recipes, Boursin Cheese and Cabrales 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-soft, blue-veined. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Cabrales Cheese brings intense, piquant notes.

Which Is Better, Boursin Cheese or Cabrales 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-soft, blue-veined profile, Cabrales Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Cabrales Cheese fits dishes calling for intense, piquant.

Frequently Asked Questions

Is Boursin Cheese the same as Cabrales Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Cabrales Cheese comes from Spain. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Cabrales Cheese 2 to 3 months.

Is Boursin Cheese similar to Cabrales Cheese?

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

Can I substitute Boursin Cheese for Cabrales Cheese?

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

Does Boursin Cheese taste like Cabrales Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Cabrales Cheese is intense, piquant. Aromas also diverge. Boursin Cheese leans mild, and Cabrales Cheese is closer to strong.

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 Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

Which should I choose, Boursin Cheese or Cabrales Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft, creamy, while Cabrales Cheese is semi-soft, blue-veined.