Boursin Cheese vs Camembert Cheese

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

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 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 Boursin Cheese and Camembert Cheese?

• Milk treatment: Boursin Cheese (Pasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Boursin Cheese (Soft and creamy), Camembert Cheese (soft, artisan)
• Rind: Boursin Cheese (None), Camembert Cheese (Bloomy)
• Aging: Boursin Cheese (Fresh (not aged)), Camembert Cheese (minimum 3 weeks)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Camembert Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Boursin Cheese offers mild, contrasted with Camembert Cheese's buttery, rich. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Boursin Cheese for Camembert Cheese?

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

Which Is Better, Boursin Cheese or Camembert 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 soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Boursin Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Camembert Cheese minimum 3 weeks.

Is Boursin Cheese similar to Camembert Cheese?

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

Can I substitute Boursin Cheese for Camembert Cheese?

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

Does Boursin Cheese taste like Camembert Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Boursin Cheese leans mild, and Camembert Cheese is closer to buttery, 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 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, Boursin Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Camembert Cheese is soft, artisan.