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 bloomy rind. 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

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". Camembert's texture can be described as "soft, artisan".

Taste and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Camembert Cheese has a sweet taste. Camembert's aroma can be described as "buttery, rich".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Camembert Cheese has a color of pale yellow .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Camembert Cheese's rind is described as bloomy .

Ranking

Boursin is ranked #121 out of 996 types based on community views. Camembert is ranked #11 out of 996 types based on community views.

Pairing Comparison

Boursin Camembert
Best Pairings No pairings listed. Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier
Other Good Pairings No additional pairings listed. Cabernet Franc, Cava, Champagne, Crackers, Fig Jam, Fruit Compote, Grapes, Kolsch, Merlot, Raspberry, Sparkling Rosé, White Burgundy

For more details, check the full pairing guides on the Boursin and Camembert pages.

Side-by-Side Comparison Table

Boursin Cheese Camembert Cheese
Country of Origin France France
Specific Origin Normandy Not Specified
Milk Type Cow's milk Cow's milk
Milk Treatment Pasteurized Not Specified
Fat Content High Not Specified
Moisture Content Low Not Specified
Rind None Bloomy
Texture Soft and creamy Soft, artisan
Taste Garlic and herbs, pepper, or shallots and chive Sweet
Aroma Mild Buttery, rich
Colors White Pale yellow
Forms Foil-wrapped portions Not Specified
Age Fresh (not aged) Not Specified
Rennet Type Microbial Not Specified

Which One Should You Choose?

If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a soft, artisan consistency, Camembert might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Camembert offers a sweet profile, ideal for different meals.

Compare Boursin Cheese to Other Cheeses

Compare Camembert Cheese to Other Cheeses

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