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Boursin Cheese vs Colby Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Colby Cheese comes from United States, specifically from Colby, Wisconsin. 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, Colby Cheese uses milk that is whole milk and is typically 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, Colby Cheese shows that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer.

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, Colby Cheese is described by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified..

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, Colby Cheese features a color that is orange, comes in longhorn, minihorn, blocks, shreds, colby jack, and has an aging period of < 3 months.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Colby Cheese is none, with rennet type remaining unspecified.

Boursin Cheese Colby Cheese
Country of Origin France United States
Specific Origin Normandy Colby, Wisconsin
Milk Type Cow's milk Whole Milk
Milk Treatment Pasteurized Pasteurized
Fat Content High ~31–32% (total weight basis)
Moisture Content Low 40%
Rind None None
Texture Soft and creamy Slightly curdy, softer
Flavor Garlic and herbs, pepper, or shallots and chive Mild, milky
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color
Aroma Mild
Colors White Orange
Forms Foil-wrapped portions Longhorn, minihorn, blocks, shreds, Colby Jack
Age Fresh (not aged) < 3 months
Rennet Type Microbial