Boursin Cheese vs Cream Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Cream Cheese is fresh soft, processed and made from cow milk, originating in United States.

What Is Boursin Cheese?

Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.

What Is Cream Cheese?

Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.

What's the Difference Between Boursin Cheese and Cream Cheese?

• Origin: Boursin Cheese (France), Cream Cheese (United States)
• Milk treatment: Boursin Cheese (Pasteurized), Cream Cheese (pasteurized or unpasteurized)
• Texture: Boursin Cheese (Soft and creamy), Cream Cheese (fresh soft, processed)
• Rind: Boursin Cheese (None), Cream Cheese (rindless)
• Aging: Boursin Cheese (Fresh (not aged)), Cream Cheese (unripened, eaten fresh)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Cream Cheese (creamy, mild, sweet)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Cream Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Cream Cheese brings creamy, mild, sweet character. On the nose, Boursin Cheese offers mild, contrasted with Cream Cheese's fresh, pleasant. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Cream Cheese at unripened, eaten fresh.

Can You Substitute Boursin Cheese for Cream Cheese?

In most recipes, Boursin Cheese and Cream Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and creamy bite and body where the recipe calls for fresh soft, processed. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Cream Cheese brings creamy, mild, sweet notes.

Which Is Better, Boursin Cheese or Cream Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Boursin Cheese. For a fresh soft, processed profile, Cream Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Cream Cheese fits dishes calling for creamy, mild, sweet.

Frequently Asked Questions

Is Boursin Cheese the same as Cream Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Cream Cheese comes from United States. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Cream Cheese unripened, eaten fresh.

Is Boursin Cheese similar to Cream Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Boursin Cheese for Cream Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Boursin Cheese taste like Cream Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Cream Cheese is creamy, mild, sweet. Aromas also diverge. Boursin Cheese leans mild, and Cream Cheese is closer to fresh, pleasant.

What is Boursin Cheese made of?

Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.

What is Cream Cheese made of?

Cream Cheese is made from cow milk (pasteurized or unpasteurized), using animal (chymosin, pepsin, rennet) in canada rennet. It's typically aged unripened, eaten fresh. It originates in United States.

Which should I choose, Boursin Cheese or Cream Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Cream Cheese is fresh soft, processed.