All Comparisons

Boursin Cheese vs Cheddar Cheese

Boursin Cheese

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.

Cheddar Cheese

Cheddar, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized.

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". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of low. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Cheddar Cheese has a color of 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 uses microbial rennet. Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .

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
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