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 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 Double Gloucester Cheese?

Double Gloucester is a semi-hard cow's milk cheese made in Gloucestershire, England, since the 16th century. It ages longer than Single Gloucester, giving it a stronger, more savoury flavour, and it is the cheese sent rolling down Cooper's Hill each spring.

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. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Double Gloucester Cheese leans toward stronger and more savoury than single gloucester.

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 (pasteurized in supermarket versions). 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.