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Boursin Cheese vs Cheddar Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Cheddar Cheese comes from United Kingdom, specifically from Southwest (Somerset, Gloucester). It does not have protected designation status.

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Cheddar Cheese uses milk that is cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing.

Composition and Texture

Boursin Cheese's composition reveals that it has a fat content of high and a moisture content of low. The texture is described as soft and creamy. Similarly, Cheddar Cheese shows that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline).

Flavor and Aroma

Boursin Cheese's flavor profile is characterized by a general flavor of garlic and herbs, pepper, or shallots and chive and notes of fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. It has an aroma of mild. Similarly, Cheddar Cheese is described by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Its aroma is described as varies.

Appearance and Aging

Boursin Cheese's appearance can be described by its color, which is white, and it is available in foil-wrapped portions. This variety is aged fresh (not aged). Similarly, Cheddar Cheese features a color that is natural or dyed orange, comes in tiny truckles to 650-pound blocks, and has an aging period of a few months to several years.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Cheddar Cheese is varies (natural, cloth, wax, plastic), with rennet type remaining unspecified.

Boursin Cheese Cheddar Cheese
Country of Origin France United Kingdom
Specific Origin Normandy Southwest (Somerset, Gloucester)
Milk Type Cow's milk Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Pasteurized Raw, Thermized, Pasteurized
Fat Content High At least 50% fat in dry matter
Moisture Content Low Up to 39%
Rind None Varies (natural, cloth, wax, plastic)
Texture Soft and creamy Varies (rubbery to friable and crystalline)
Flavor Garlic and herbs, pepper, or shallots and chive Mild to sharp, buttery to brothy and savory
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer
Aroma Mild Varies
Colors White Natural or dyed orange
Forms Foil-wrapped portions Tiny truckles to 650-pound blocks
Age Fresh (not aged) A few months to several years
Rennet Type Microbial