All Comparisons

Boursin Cheese vs Colby 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.

Colby Cheese

Colby is an American cheese that originated in Colby, Wisconsin. It is similar to cheddar but is softer, moister, and milder in flavor. Colby is made from cow's milk and has a slightly elastic texture with a creamy, mild flavor that makes it popular in cheeseburgers and sandwiches.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Colby Cheese is made with unknown milk that is typically pasteurized.

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". Colby Cheese has a fat content of ~31–32% (total weight basis) and a moisture content of low. Colby's texture can be described as "slightly curdy, softer".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Colby Cheese has a mild, milky flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Colby Cheese has a color of 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 uses microbial rennet. Colby Cheese's rind is described as none .

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
Aroma Mild
Colors White Orange
Forms Foil-wrapped portions Longhorn, minihorn, blocks, shreds, Colby Jack
Age Fresh (not aged) < 3 months
Rennet Type Microbial