Boursin Cheese vs Double Gloucester Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Double Gloucester Cheese is hard, artisan and made from cow milk, originating in England.

What Is 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.

What Is Double Gloucester Cheese?

Double Gloucester is a traditional British cheese made from cow's milk. It is known for its firm texture and rich, nutty flavor with a hint of sweetness. The cheese has a smooth, buttery consistency and a bright orange color, due to the addition of annatto. Double Gloucester is typically aged for about four to six months and is often used in the British dish, Welsh rarebit, or enjoyed on its own.

What's the Difference Between Boursin Cheese and Double Gloucester Cheese?

• Origin: Boursin Cheese (France), Double Gloucester Cheese (England)
• Texture: Boursin Cheese (Soft and creamy), Double Gloucester Cheese (hard, artisan)
• Rind: Boursin Cheese (None), Double Gloucester Cheese (natural)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Double Gloucester Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Double Gloucester Cheese brings smooth, tangy character. On the nose, Boursin Cheese offers mild, contrasted with Double Gloucester Cheese's buttery, rich.

Can You Substitute Boursin Cheese for Double Gloucester Cheese?

In most recipes, Boursin Cheese and Double Gloucester 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 hard, artisan. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Double Gloucester Cheese brings smooth, tangy notes.

Which Is Better, Boursin Cheese or Double Gloucester 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 hard, artisan profile, Double Gloucester Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Boursin Cheese the same as Double Gloucester Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Double Gloucester Cheese comes from England.

Is Boursin Cheese similar to Double Gloucester Cheese?

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

Can I substitute Boursin Cheese for Double Gloucester Cheese?

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

Does Boursin Cheese taste like Double Gloucester Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Double Gloucester Cheese is smooth, tangy. Aromas also diverge. Boursin Cheese leans mild, and Double Gloucester Cheese is closer to buttery, rich.

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 Double Gloucester Cheese made of?

Double Gloucester Cheese is made from cow milk. It originates in England.

Which should I choose, Boursin Cheese or Double Gloucester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Double Gloucester Cheese is hard, artisan.

See full profiles: Boursin Cheese and Double Gloucester Cheese.

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