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Boursin Cheese vs Camembert Cheese
Boursin Cheese
Camembert Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Camembert Cheese, including:
- "What is the difference between Boursin Cheese and Camembert Cheese?"
- "Is Boursin Cheese and Camembert Cheese the same?"
- "How does Boursin Cheese compare to Camembert Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Camembert Cheese?"
- "Is Boursin Cheese or Camembert Cheese better?"
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.
Camembert Cheese Overview
Camembert is a famous French cheese with a soft, creamy interior and a <a href="https://anycheese.com/glossary/bloomy-rind/" title="Detailed Article About Bloomy Rind Cheeses">bloomy rind<a>. It's made from cow's milk and has a rich, buttery flavor with earthy undertones. True Camembert from Normandy has a slightly more intense flavor compared to other varieties and becomes runnier as it ages.
Comparing the Two Cheeses
Ranking
Boursin is ranked #105 out of 377 types.
Camembert is ranked #12 out of 377 types.
Country of Origin
Boursin Cheese comes from France. Camembert Cheese originated from France.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Camembert Cheese is made with cow milk.
Composition and Texture
Boursin Cheese has a fat content of high and a moisture content of low. Boursin's texture can be described as "soft and creamy".
Flavor and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Camembert Cheese's rind is described as bloomy .
Side-by-Side Comparison Table
| Boursin Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Normandy | |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | |
| Fat Content | High | |
| Moisture Content | Low | |
| Rind | None | Bloomy |
| Texture | Soft and creamy | |
| Flavor | Garlic and herbs, pepper, or shallots and chive | |
| Aroma | Mild | |
| Colors | White | |
| Forms | Foil-wrapped portions | |
| Age | Fresh (not aged) | |
| Rennet Type | Microbial |
